Provençal Cobbler
Easy
By Marco Stella, Head bartender at the Monte Carlo Beach, Roquebrune-Cap-Martin
Recipe created for the mixology contest by Distilleries and Domaines de Provence - June 4th, 2024
Ingredients :
60 ml Vermouth de Forcalquier
20 ml local organic lemon juice
30 ml Rinquinquin
15 mint leaves
Spray of Henri Bardouin Pastis
10% Dilution
Garnish : mint, cardamome powder sugar and Peschiola in brine
Method :
Mix all the ingredients in the cup of a shaker, then cover with crushed ice.
Garnish with tuft of mint, some cardamome powder sugar and a Peschiola in brine (unriped little peach).
©Recipe : Marco Stella, @Marco.Stella.904
©Photo : Julie Girardet, @lyk.studio
Related products
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.
Vermouth de Forcalquier
75 cl - 18°
Vermouth de Forcalquier is an aromatized wine made with absinthe and vivacious, bitter plants and spices (lemon balm, mint, mugwort, green aniseed, cinnamon, coriander and pink peppercorns).
Vermouth de Forcalquier is a full-flavoured aperitif in a superb vintage style bottle.
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.
Only available in France