Eva
Ingredients:
45 ml Espadin Madre Mezcal
20 ml Rinquinquin
3 dash Angostura bitter
1 orange zest
Method :
Make in a Turkish Cezve coffe maker with the help of a blowtorch. The aim is to reduce the amount of alcohol not with water, but thanks to fire. The orange zest will slowly release its oil as you enjoy your drink.
© Recipe : JJ, Barman in chief of the AGENCE, Cocktail Bar Speakeasy à l'abri des regards
Photographer : Mathieu Dupré
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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.