Elixir-noir
Medium
by Kévin Spegagne, Bar O’Fadoli, Hotel Lou Calen, Cotignac
Ingredients :
45 ml Rinquinquin
15 ml homemade black olives and combawa cordial
50 ml Selz water
Method :
Shaker
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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.