Provencal Sour by Axel Brault, 1st Bar at Hôtel & Spa du Castellet
Ingredients:
50 ml gin
10 ml Pastis Henri Bardouin
150 ml lemon juice
20 ml homemade rosemary syrup
1 slice of cucumber
1 egg white
2 Dash Natural Rosemary Extract
Method:
In a shaker with a dry shake at the start
©: Axel Brault
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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