Boucle d’Or by Benjamin Nolf, Head barman at Jefrey's Bar (Paris)
Ingredients:
20 ml of Vermouth de Forcalquier
10 ml of Gentiane de Lure
40 ml of Cognac
+ food gold powder
Preparation:
In a mixing glass, served in a Old Fashion glass on ice with a lemon zest.
© photo : Jefrey's Bar
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