Cocktails

Ingredients

40 ml Farigoule

7-8 lemon verbena leaves or ½ stem of Lemon Grass

1 Quarter lime

Lemon soda

Stack citronella leaves or ½ stem of Lemon Grass with sliced lime in the tumbler full of crushed ice, add Farigoule and 2 or 3 dashes of lemon soda.

Ingredients

20 ml Farigoule

40 ml Tequila

20 ml Green lemon

2 Dash grapefruit bitter

Top with some Ginger Beer By: Jessica André-Cantin, Bartender at Fantôme de L'Opéra

Ingredients

45 ml Farigoule

30 ml Fair vodka

30 ml Lemon juice

20 ml Hibiscus syrup

2 Dash of lavanders bitters

Mix with shaker, filter and serve. Decor with Calisson and lavender strand. By: Vivian Cromwell, mixologist

Ingredients

0.6 cl of Farigoule

2.5 cl of Mare Gin

0.8 cl Saint-Germain liqueur

0.5 cl of Peter Heering

0.5 cl of Martini Bitter Key

0.5 cl of Chambord

0.2 cl of Amaretto liqueur

0.5 cl of "Gentiane de Lure"

1 Bitter Peach Dash

Put the ice cubes in the mixing glass, add the ingredients and stir quickly.Then serve in a glass with ice cubes and a cucumber puck. By: Baptiste Letourneur, Bartender in Molitor - Paris

Ingredients

¾ oz Farigoule

1 oz Rye Vodka

¾ oz Lemon juice

Shake ingredients with ice, strain and serve up with a lemon twist.

Ingredients

½ oz Farigoule

3 oz Gin

1 oz Elderflower liqueur

1 ½ oz Lime juice

Shake ingredients with ice and pour into a rocks glass. Garnish with thyme sprigs.

Ingredients

½ oz Farigoule

2 oz vodka

3 oz pink grapefruit juice

½ oz lime juice

Use coarse salt to rim a glass and set aside. Shake ingredients with ice, then strain into the prepared glass over fresh ice. Garnish with a grapefruit slice and a sprig of thyme.

Ingredients

10 ml Pastis Henri Bardouin

40 ml Farigoule

25 ml Fresh yellow lemon juice

15 ml Orgeat syrup

By: Steve Guven, head bartender of Bonhomie (Paris - France)