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