![Persica Melo @ Jean Michel Schibeny, Head Barman, The Arbane, Paris](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_670.jpg?bfc198548bee0a2516d16fc431086a6e)
Persica Melo @ Jean Michel Schibeny, Head Barman, The Arbane, Paris
Ingredients:
50 ml Cognac H by Hine
30 ml Rinquinquin
40 ml Cordial Melon Thyme
10 ml Yellow Chartreuse
2 Dash Peychaud bitters
Preparation:
In a shaker
Photo credits : Jean Michel Schibeny (@jimischibs)
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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.