Provençal Spritz, by Jean-Loup Aubry, bartender at Le Grand St Jean, in Allos
Ingredients :
60 ml Rinquinquin
10 ml St Germain liqueur
5 ml citric acide
120 ml Prosecco
2 dash of peach bitter
Garnish : Nectarines cooked in a vacuum bag with some St Germain liqueur and presented in a ½ ice sphere and the top of a mint twig
Glass : margarita glass
Method :
In a blender, put some ice, the Rinquinquin, the St Germain liqueur, the citric acide, then mix to make a kind of granita.
Pour in the glass and top with some Prosecco. Add some peach bitter and garnish with the top of a mint twig and the cooked nectarine presented in a half ice sphere.
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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.