Cocktails

Ingredients

1 oz chilled RinQuinQuin

3 oz Chilled champagne

Pour RinQuinQuin into a champagne flute and top with champagne. Garnish with fresh peach slices.

Ingredients

1 750 ml bottle of RinQuinQuin

1 750 ml bottle Rose

8 oz Brandy

8 oz Simple syrup

2 cups Stemmed seedless green grapes

3 peaches, Cut into 6 wedges each

Club soda

Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst and have grill marks. Be very careful not to burn the grapes or yourself. Transfer the grapes to a plate to cool completely. Meanwhile, grill the peach wedges over high heat, turning once, until lightly charred and grill marks are visible. Again, be very careful not to burn the peaches or yourself. Transfer to a plate to cool completely. In a large pitcher, combine RinQuinQuin and rose with simple syrup, then add brandy and grilled fruit and stir well. Top with club soda, if desired. Refrigerate until sangria is chilled and the flavors are blended, at least 1 hour and up to 8 hours. Serve sangria over ice.

Ingredients

1 oz RinQuinQuin

3 oz prosecco

2 oz peach puree

Pour peach puree into a chilled champagne flute, add RinQuinQuin and prosecco and stir gently. Garnish with a peach slice.

Ingredients

3 cl Absentroux

3 cl Vermouth Dolin Dry

2 dashes Ferrand Deutschland Curaçao

2 dashes Peychauds Bitter

Top with Gerolsteiner

1 Blood Orange Slice

By: Philippe C. Grandbois, founder of Just Cocktails©

Ingredients

1/3 of Absentroux

2/3 of Tonic

Ice

Lemon slice

Mix the ingredients and serve with ice. Decorate with a lemon slice.

Ingredients

2 ounces Absenteroux

2 ounces Chilled Champagne

Orange twist

In a champagne flute combine Absenteroux and chilled champagne. Garnish with an orange twist.

Ingredients

1/2 oz Asbentroux

1/2 oz WyboroWa Wodka

1/2 oz Velvet Falernum

3/4 oz Lemon juice

1/4 oz Grenadine

Combine ingredients, shake and strain into a coupe glass. Top with a dehydrated grapefruit slice. By: Cesar Diaz

Ingredients

2 cl Absentroux infused into the almond and into the pepper

2 cl Concentrated by ginger

2 cl Vodka

Top tea grey earl infused under cold conditions

By: Marie and Chirine Cabaret-Besenval of the bar Kouto