The Bazillac @ Jonathan Rouchedi, head barman at Restaurant Eugène Eugène
Ingredient:
15 ml of Armagnac
20 ml of homemade honey syrup
30 ml of Rinquinquin
50 ml of Chardonnay
Preparation:
Realised in a mixing glass to stay as clear as possible.
Photo : @maeva_allyson_
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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.