Distillerie et Domaines de Provence Aperitif 'Rinquinquin a la Peche' (Peach) 15% 750ml

Build

50 ml Gin XII Café
20 ml triple sec
15 ml lemon juice
2 barspoons of peach jam

Method

Shake with ice.
Double-strain into a chilled coupe.
Garnish with a peach slice.

Build

25 ml Gin XII
25 ml RinQuinQuin peach aperitif
60 ml provençal herbs cordial (thyme, rosemary, lavender, sage)

Method

Shake with ice.
Strain into a coupe.
Garnish with a sprig of fresh herbs.

Build

20 ml Grande Absente
20 ml RinQuinQuin peach aperitif
20 ml fresh lemon juice
2 slices of cucumber

Method

Muddle cucumber.
Add other ingredients and ice; shake.
Double-strain into a coupe.

Build

30 ml Japanese whisky
15 ml RinQuinQuin
Top with tonic

Method

Build over ice in a highball.
Top with tonic and stir gently.

Build

@Charlotte, Bar cocktail Canaries — original spec

Method

Build over ice in a wine glass; garnish with thyme.

Build

30 ml lemon juice
30 ml Orange Colombo
30 ml Elisir
30 ml Rinquinquin peach aperitif
Top with sparkling water

Method

Shake first four with ice.
Strain into a coupe; top with sparkling water.
Garnish with a lemon twist.

Build

25 ml vodka
25 ml RinQuinQuin
50 ml white peach puree
10 ml peach syrup
10 ml lemon juice
1 pipette Foamee (vegan egg white)

Method

Dry-shake all ingredients.
Re-shake with ice.
Double-strain into a chilled coupe.

Build

40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml mezcal

Method

Stir with ice.
Strain over a large cube.
Garnish with a peach wedge.

Build

20 ml Gin XII
70 ml RinQuinQuin peach aperitif
20 ml rose syrup
20 ml lime juice
70 ml sparkling water

Method

Build over ice in a tall glass.
Top with sparkling water.
Garnish with rose petals.

Build

45 ml RinQuinQuin
45 ml Campari (or Dolin Bitter)
75 ml soda water

Method

Build over ice in a tumbler.
Top with soda water.
Garnish with an orange slice.

Build

40 ml RinQuinQuin
30 ml Gin XII
20 ml Campari (or Dolin Bitter)

Method

Stir all ingredients with ice.
Strain over a large cube in a rocks glass.
Garnish with an orange twist.

Build

40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml Gin XII

Method

Stir with ice.
Strain over a large cube.
Garnish with a peach wedge.

Build

50 ml RinQuinQuin
100 ml Tonic
A few dashes Peychaud's Bitters

Method

Build over ice in a wine glass.
Top with tonic and add a few dashes of Peychaud's.
Garnish with a peach slice.

Build

60 ml RinQuinQuin
90 ml prosecco
30 ml soda water

Method

Build over ice in a wine glass.
Stir gently.
Garnish with a peach slice.

Build

30 ml RinQuinQuin
30 ml whisky
30 ml Aperol
1 slice of peach

Method

Stir all ingredients with ice.
Strain over a large ice cube in a rocks glass.
Garnish with a slice of peach.

Build

30 ml Orange Colombo
20 ml RinQuinQuin peach aperitif
60 ml sparkling wine
20 ml sparkling water

Method

Build over ice in a wine glass.
Top with sparkling wine and water.
Garnish with an orange wheel.

Build

45 ml RinQuinQuin
45 ml Gentiane de Lure
75 ml soda water

Method

Build over ice in a tumbler.
Top with soda water.
Garnish with grapefruit.

Build

30 ml RinQuinQuin
30 ml Gentiane de Lure
30 ml Gin XII

Method

Stir with ice.
Strain over a large cube.
Garnish with a peach slice.

Build

30 ml Orange Colombo
30 ml Rinquinquin peach
80 ml prosecco
20 ml soda water

Method

Build over ice in a wine glass.
Top with prosecco.
Garnish with an orange wheel.

Build

30 ml RinQuinQuin
20 ml Orange Colombo
60 ml sparkling wine
20 ml soda water

Method

Build over ice in a wine glass.
Top with sparkling wine.
Garnish with an orange wheel.

Build

80 ml Rinquinquin peach
80 ml prosecco
20 ml soda water

Method

Build over ice in a wine glass.
Stir gently.
Garnish with a peach slice.

Build

50 ml Gin XII
15 ml RinQuinQuin peach aperitif
25 ml lemon juice
0.25 ml Absente
10 ml simple syrup
Egg white

Method

Dry-shake all ingredients.
Re-shake with ice.
Double-strain into a chilled coupe.

Build

30 ml scotch whisky
30 ml RinQuinQuin
15 ml Cointreau (or Triple Sec)
30 ml lemon juice
7 ml simple syrup

Method

Shake with ice.
Double-strain into a chilled coupe.
Garnish with a flamed orange peel.

Build

30 ml Vermouth de Forcalquier
30 ml RinQuinQuin peach aperitif
30 ml Gin XII

Method

Stir with ice.
Strain into a chilled coupe.
Garnish with a thyme sprig.

Build

20 ml RinQuinQuin
20 ml Pastis Henri Bardouin
20 ml lemon juice
15 ml orgeat syrup

Method

Shake all ingredients with ice.
Strain into a chilled coupe.
Garnish with a slice of peach or lemon zest.

Build

30 ml Gin XII
30 ml Gentiane de Lure
30 ml RinQuinQuin peach aperitif

Method

Stir with ice.
Strain over a large cube.
Garnish with a grapefruit twist.

Build

45 ml RinQuinQuin
45 ml Vermouth de Forcalquier
75 ml soda water

Method

Build over ice in a tumbler.
Top with soda water.
Garnish with a peach slice.

Build

30 ml RinQuinQuin
30 ml white vermouth
30 ml Gin XII

Method

Stir with ice.
Strain over a large cube.
Garnish with a peach wedge.