Mamé’s orchard

Mamé’s orchard


By Tom Olivry, bartender at the Grand Hôtel, Cap Ferrat

3rd place at the mixology contest by Distilleries and Domaines de Provence, June 4th, 2024

Ingredients :

30 ml Rinquinquin

80 ml apricot clarification, Rinquinquin, Noix de St Jean and lime reduction

Top of Spumante Ferrari

Garnish : dried peach slice

Method : 

Glue a dried peach slice on a flute glass with some glucose syrup.

In a mixing glass, combine the Rinquinquin and the apricot clarification beverage. Mix and filter into the flute. Top with some Spumante Ferrari.

©Recipe : Tom Olivry

©Photo :  Julie Girardet,

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