Calisson de Provence
Very easy
Ingredients:
40 ml Dry Gin
20 ml Farigoule
22 ml Fresh Lemon Juice
5 ml Orgeat Syrup
2 dashes Angostura Bitters
1 drop Saline solution
Method:
Shake & Fine strain in a chilled coupe
© recipe & pic : Adrien, mixologist @Ikaze Drinks
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Farigoule of Forcalquier, thyme liqueur
50 cl - 40°
This liqueur, characteristic of Haute Provence, is produced with wild thyme, a rustic and rebellious plant, harvested at the beginning of springtime, a time when our whole region is scented by this "simple"perfume. This characteristic digestif is testament to time-old tradition and regional soils, thanks ti its delightful garrigue perfume!