La pêche à la vigne by C. Emery, Head bartender of Botaniste (Shangri-La-Paris)
Ingredients:
30 ml RinQuinQuin infused with rosemary
120 ml raw champagne
1 dash extract of lavender
1 citron and lavender oil spray
Preparation:
Put the RinQuinQuin (fresh) and the extract of lavender in a champagne glass.
Lengthen with the raw champagne. Spray the citron and lavender oil.
Decorate with a sprig of dried lavender and a burnt peach quarter.
© Photo: ©SKISS
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Rinquinquin, peach wine
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RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.