Cocktails

Ingredients

20 ml Farigoule

30 ml Gin Hayman's Royal Dock

5 Fresh cucumber slice

30 ml Yellow lemon juice

5 Dash Bitter peppermint

Top with Ginger Beer

In a shaker By: Dimitri Aince, Head bartender of Les Justes (Paris)

Ingredients

15 ml of Farigoule

45 ml of Vermouth de Forcalquier

15 ml of Orange colombo

20 to 30 ml of Bau

Fill a large glass (tall wine glass or highball) with icicles and leave it aside In a mixing glass put all the ingredients. Fill with two-thirds of ice cubes and mix with a spoon. Remove the water from the glass using a strainer and pour the contents of the mixing glass into the cocktail glass using a (julep) strainer. Finish filling the cocktail with 2 or 3 cl of white bau and garnish with a branch of thyme that can be flamed with a lighter to bring an additional smell.

Ingredients

4 cl of Farigoule

10 cl of tonic

A line of syrup of violet

Put down ice cubes and Farigoule in a glass Tumbler, lengthen with Tonic and add a line of syrup of violet mix in the spoon with mixture. By: Emeric Mouillot, Bar manager of The Orangery (Lyon)

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.