Cocktails

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

Ingredients

20 ml Farigoule

50 ml Tequila

30 ml Green lemon juice

20 ml agave infused with thyme syrup

Spray of green chartreuse

In a shaker By: Axel Voyer, Head Bartender (Le Klay Bar, Paris - France)

Ingredients

4 cl Farigoule

4 dash Scrappy's Celery Bitter

2 dash Scrappy's Firewater

2 cl Noilly Prat

2 cl citron jaune

8 cl jus de tomates et ananas frais

0.5 cl Worcester sauce

By: Lucas Muller, ex-chef barman au Gramont (Paris)

Ingredients

2 cl of Farigoule

3 cl of Gin

2 cl of Rose syrup

2 cl of lime juice

6 cl of Cucumber juice

Top London Essence Tonic Water

Made directly by mixing glass. Stir in Monin rose syrup, lime juice to rinse syrup jigger, add cucumber juice (made to juice extractor), Farigoule, Gin Ginetic Rosé, ice and mix together ingredients with a spoon to start the wedding. Last step of the recipe, top the cocktail with Tonic Water and place a thin slice of cucumber for decoration. Verbatim Nicolas Maria "The idea is that we feel the sweetness of the Mediterranean summer with each sip La Farigoule de Forcalquier, the thyme liqueur of the Distilleries et Domaines de Provence, is the perfect ingredient to bring the touch of aromatic freshness that I wanted thyme to be subtle with cucumber and act as a flavor enhancer. By: Nicolas Maria, bartender at Mary Lili (La Rochelle)

Ingredients

40 ml Farigoule

1 Scoop of lime sorbet

4 - 5 Leaves of lemon basil

Stack the lemon basil leaves in the shaker, mix the other ingredients and serve in the glass over 2-3 ice cubes.

Ingredients

15 ml Farigoule

30 ml Vodka

30 ml Lemon Juice

10 ml Ginger Liquor

Egg white

A cucuber essence spray

A cucumber slice and a spring of thyme to decorate

Put all the ingredients in a shaker and shake with ice. By: Tristan Simon, Head Bartender at La Résistance (Paris)