Cocktails

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

Ingredients

2 dashes Pastis Henri Bardouin

5 cl de Navy Strength Gin Kalevala

1,5 cl Cointreau

3 cl British Dandelion & hand-picked burdock with Star anise

1,5 cl lime juice

4 dashes Absente

Add all ingredients to shaker and shake 12 seconds (less british dandelion & Handpicked burdock with star anise). Strain in cocktail glass. Garnish with star anise. By: Debby Van den Bosch, mixologist

Ingredients

1 ½ oz Magellan Gin

½ oz Absente | Absinthe Refined

½ oz Elderflower liqueur

¾ oz lemon juice

¼ oz simple syrup

Shake ingredients together, strain and serve up in a coupe glass w

Ingredients

2 oz Rum

½ oz Absente | Absinthe Refined

½ oz agave nectar

1 dash of bitters

Pour Absente in a rocks glass, swirl and discard then fill with ice. Pour the remaining ingredients into a shaker filled with ice and shake until chilled. Strain into the prepared rocks glass and float a lemon twist on top.

Ingredients

1 ¼ oz White Rum

1 oz Absente | Absinthe Refined

¾ vanilla syrup

½ oz lime juice

2 dashes bitters

lemon-lime soda

Shake ingredients except soda with Ice. Strain and serve in a highball glass over crushed ice. Top with lemon-lime soda and garnish with a lime wedge.