Cocktails

Ingredients

20 ml Farigoule

50 ml Vodka

150 ml Watermelon juice

10 ml Agave and basil syrup

In a shaker put all the ingredients and shake. Served in a glass with crushed ice.

Ingredients

45ml Farigoule

30ml Vodka

30ml Lemon juice

20ml Hibiscus syrup

Shake all ingredients, double strain into chilled martini glass, garnish with edible flowers By: Gethin Jones, Bartender du Cottonopolis (Manchester)

Ingredients

20 ml Farigoule

30 ml Cranberry Infused Makers Mark

20 ml Noix de la St Jean

25 ml Lemon Juice

2 tablespoon Rich Simple Syrup

2 dash(es) Angostura bitters

Shake and strain into a rosemary rubbed coupette for aroma and float a small sprig of rosemary leaves on top. Glass: Coupette / Margarita By: Ian Mc Intrye, London DDP Ambassador du Nola Bar (London)

Ingredients

40 ml Farigoule

1 Teaspoon of lavender honey tea

150 ml lime juice

Mix the ingredients in the shaker, serve in the glass filled with shaved ice.

Ingredients

10 ml Farigoule

30 ml Farmily Herbs and spices alcohol

15 ml Bitter gagliardo

20 ml Red Vermouth Martelleti

1 sprig of thyme and a lemon zest to decorate

Mix all the ingredients in a glass. By: Flavio Angiolillo of Mag Café Milan

Ingredients

20 ml Farigoule

20 ml Noilly Prat

30 ml Tanqueray Ten Gin (with citrus)

In a mixing glass, served in a cocktail glass ice free. Squeeze a lemon zest and put it in decoration. Add some Provence herbs on the top of the glass.

Ingredients

25 ml Farigoule

50 ml Campari

20 ml Grapefruit juice

1 fresh raspberry

Shake all the ingredients, then filter in a cocktail cup. Add a fest raspberry on the top. By: Moonshiner (Paris)

Ingredients

10ml Farigoule

20ml Gin

10ml Dry Vermouth of Forcalquier

4 dashes of Absinthe

75ml Melon Brine

Stir - serve in a coupette garnish with a melon ball For the Melon Brine: • Infused for 48h • 300g Charentais Melon • 100g Melon skin • 800ml water • 350g sugar • 10g salt