Garrigue
By Julien Lecharpentier - Head Bartender, Maybourne Riviera Hotel
Ingredients :
15 ml RinQuinQuin
30 ml Vanilla olive oil Rhum Blend
50 ml Clarified coconut milk and apricot liquor
5 ml Talisker
30 ml Rosmary cordial
1 Spray Santa Bianca Rosmary essence
Method : Mixing glass
Glass : Old fashioned glass Top Class by Luigi Bormioli
Garnish : A twig of rosmary
© Recipe: Julien Lecharpentier - Head Bartender, Maybourne Riviera Hotel @themaybourneriviera
© Picture: @cedou.cedou
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Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.