Le Requinquant, by Fabien Da Costa, bartender at the Metropole Monte-Carlo, Mona
2nd place at the cocktail contest organized by the Distilleries et Domaines de Provence on 10th May 2023, at the Negresco in Nice
Ingredients :
10 ml homemade thym, rosemary and lavender syrup
20 ml Alain Milliat pear nectar
10 ml fresh lemon juice
30 ml Rinquinquin
30 ml Gin XII
1 piece of sugar soaked in Absente 55 and flambé
20 ml Mediterranean Tonic
Garnish : a bunch of provençal herbs held by a cord or ribbon of the color of the Provençal and Monte Carlo flag (Yellow, red and white)
Glass : Tumblr
Method :
In a shaker, put all the ingredients except the tonic and the sugar piece. Shake well and pour in the glass.
Place a absinthe spoon on the glass with the piece of sugar soaked in Absente 55 on top. Rapidly flambé the sugar over the glass, then pour the tonic on top to finish to dissolve the sugar into the cocktail. Give a stir with a mixing spoon and place the garnish on top of the glass.
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