Provençal Espresso Martini
By Thomas, Bar Manager Le Verre à Mélange, Marseille
Ingredients :
10ml honey syrup
30ml cooled Espresso
10ml Farigoule de Forcalquier
45ml Gin XII Café
Technique : Shaker
Glass : Champagne coupe
Method :
Fill your shaker with ¾ cup of ice
Pour all the ingredients in the shaker in the order set above
Shake well so as to obtain a nice foam (one must not be able to hear the ice in the shaker any more)
Pour the cocktail in the glass
Garnish with three coffee beans.
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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!
Gin XII Café
70 cl - 38°
Gin Café is a subtle blend of distilled plants and spices, an infusion and distillate of roasted coffee beans, a little touch of vanilla extract, cocoa and caramel to soften it all.