Marie Soleil by Lucas Muller, ex-chef barman au Gramont (Paris)
Ingredients:
- 4 dash Scrappy's Celery Bitter
- 2 dash Scrappy's Firewater
- 40 ml Farigoule de Forcalquier
- 20 ml Noilly Prat
- 20 ml lemon
- 80 ml fresh tomato and pineapple juice
- 5 ml Worcester sauce
- Garnish
- sprigs of rosemary
Method:
by the glass. Eyeball mixing spoon
Photo credit: Lucas Muller
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