![The Poppy @ Jennifer Le Nechet, Best Bartender in the World in 2016](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_643.jpg?9377a3aeee7364bf6d21d939293b0350)
The Poppy @ Jennifer Le Nechet, Best Bartender in the World in 2016
Ingredients:
• 2 cl Rinquinquin emulsion
• 4 cl Bulleit bourbon
• 1 cl apricot liqueur
• 2 cl yellow lemon juice
• 1.5 cl of homemade Roman syrup or sweet picker syrup
Preparation:
In a glass filled with ice cubes, pour all the ingredients. Sprinkle with blue poppy seeds and garnish with a sprig of rosemary.
© photo : @MarieBrizard
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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.