Inpeartween

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!

Sources

1. Shared by Hendrik Albrecht at Le Lion.

Recipes

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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