New Bellini Cocktail by Quentin Pierre-Antoine, Head barman at Fat Cat -Toulouse

Ingredients:

40 ml Homemade pear puree
15 ml Yellow lemon juice
10 ml Sugar syrup
15 ml of RinQuinQuin
40 ml of Vodka
Top with Prosecco.

Ideally, this cocktail is to be prepared according to the very aesthetic technique of "Cuban Roll" :

© photo : The Fat Cat

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.