![Gintox by Dimitri Aince, Head bartender of Les Justes (Paris)](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_467.jpg?eda9265043b5c56f107c64d66eecf181)
Gintox by Dimitri Aince, Head bartender of Les Justes (Paris)
Ingredients :
30 ml Gin Hayman's Royal Dock
20 ml Farigoule
5 fresh cucumber slice
30 ml Yellow lemon juice
5 dash Bitter peppermint
Top with Ginger Beer
Preparation :
In a shaker
Photo credit: Adobe Stock - New Africa
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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!