1 oz Suze bitters
1 oz Rinquinquin peach aperitif
½ oz Apricot liqueur
Tonic water
Garnish: Orange zest and rosemary sprig


Fill a balloon glass with ice cubes. Pour Suze, Rinqunquin and Apricot liqueur together and stir with a bar spoon. Add additional ice and pour in tonic water, stirring slowly to mix together. Cut an orange zest and add to the top of the glass. Add a fresh rosemary sprig and burn with a torch (optional) to add flavor.

“The Everdeen is a light cocktail that’s perfect with a few handfuls of pistachios before dinner. This one turns to more yellow fruit with apricot liqueur and Rinquinquin, which is a French aperitif made from white wine and peaches. We add some Suze for its herbaceousness and a touch of bitterness. Then top it off with tonic to bring it all together and make a very refreshing drink.”

Jennifer Le Nechet

Le Café Moderne

Paris, France

Jennifer has worked as a bartender for about six years, previously studying Spanish and Latin American literature and culture. During her studies she lived in Spain for a year. When she returned to Paris, Jennifer started out in a traditional French brasserie. The French bartender, usually found crafting drinks and charming customers behind the bar at Café Moderne in Paris, wowed the judges at the 2016 World Class Competition by creating a spectacular range of vibrant drinks and was crowned the World’s Best Bartender.