A combination of Quinquina, Williams and Maraschino may sound unusual, but it harmonises very well and is recommended to everyone.

50 ml Cap Corse Quinquina red
20 ml Scheibel Premium Williams
5 ml Schladerer Maraschino
1 dash Angostura Bitters

Preparation: Stirred.This is a drink by Jan-Phillip Fricke and Hendrick Albrecht. It was created at the beginning of 2017 for the summer menu at Le Lion in Hamburg. Hendrick told us that it was created “in-between”, so to speak. Because a pear eau de vie is used in it, we were tempted to combine both words for the denomination. [1]

Originally, Amaro Mondino was used instead of Cap Corse Quinquina and served in a tumbler with a large piece of ice. This recipe was improved shortly afterwards by replacing the Mondino with Cap Corse, reducing the Williams eau de vie slightly, adding a little more Angostura bitters and serving the whole thing without ice in the cocktail glass. [1]

We love pear, cherry and quinquina – so this cocktail is made for us!

  1. Shared by Hendrik Albrecht at Le Lion.


2017 Ursprungsrezept, Le Lion: 50 ml Amaro Mondino, 25 ml Scheibel Premium Williams, 5 ml Luxardo Maraschino, 1 (kleiner) dash Angostura Bitters. Im Tumbler auf Eis.

2017 Verbessertes Rezept, Le Lion: 50 ml Cap Corse rot, 20 ml Scheibel Premium Williams, 5 ml Luxardo Maraschino, 2 (kleine) dash Angostura Bitters. Im Cocktailglas ohne Eis.

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Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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