Cool Beans' by Lulu Fedi, barmanager of Juniper (Edinburgh - Scotland)
Ingredients:
35 ml RinQuinQquin
35 ml Cocoa nibs infused Daffy's gin (For cocoa-nib infused gin: add cocoa nibs to gin, reseal and let rest for 12 hours).
20 ml bergamot liquor
2 dash rhubarb bitters
Preparation :
In a shaker, put all the ingredients with ice
Served with black chocolate
© photo : Lulu Fedi, Barmanager
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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.