June in Provence
Medium
By Andrea Allasia, Head bartender at the Fairmont Montecarlo, Monaco
Winner of the mixology contest by Distilleries et Domaines de Provence – June 4th, 2024
Ingredients :
30 ml Rinquinquin
30 ml Gin XII with Persi Pien
20 ml Homemade cordial with Geographically certified Lemon from Menton
40 ml Homemade Provence infusion
Drops of saline solution
Lavender spray
Glass : Homemade trompe l’œil peach glass in food-grade silicone, bee wax and painted by hand
Method :
Mix all the ingredients in the cup of a shaker and do some throwings.
Inject the cocktail in the homemade peach glass.
Cocktail’s history :
The idea for this cocktail took its source in my past and tried to look ahead in the future.
It is the story of a peach originally from the Piedmont and travelling through Provence…
The memory of an ancestral dessert like the PÈRSI PIÈN, typical of my birthplace, the Piedmont, and vacuumed cooked with Gin XII.
The peach travelled over the mountains and arrived in Menton, land of the famous LEMON of Menton. The cordial was made by vacuum cooking the lemon and extracting its essential oil and juice to obtain a sweet and sour mix.
The peach continued its trip toward the south-west of Provence and arrived in Grasse.
There, it met the verbena, which is also used in cosmetics. The perfect combination with the peach. An infusion 50/50 verbena and peach, using the fruit and the leaves following the same principle than for the RINQUINQUIN.
A few drops of saline solution to balance the cocktail, but also as a tribute to the Mediterranean Sea that border this beautiful region.
The peach finishes its journey on the Valensole plateau : The cocktail is served in a basket sprayed with lavender, hence undeniably linking the cocktail to Provence.
©Recipe : Andrea Allasia, @lupo_at_the_bar
©Photo : Julie Girardet, @lyk.studio
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Gin XII, with 12 plants and spices
70 cl - 42°
Gin XII is craft distilled from twelve plants and spices in a plate column still, creating a subtle range of aromas. Gin XII owes its name to the twelve plants and spices that go into its creation. It is characterised by fresh, minty, floral, slightly spicy notes and a beautifully lingering finish. A dry gin with a rich, authentic taste, born of a long period of research and reflection. Gin XII takes full advantage of its Haute-Provence terroir and its subtle blend of herbs such as thyme, rosemary, basil, eucalyptus, sweet almond and mint, which join forces with small juniper berries to express the aromatic intensity of a stroll through the garrigue!