Provence en Charente by Dimitri, Head barman at Merci bar (Orléans)
Medium
Ingredients:
4 cl vermouth de Forcalquier
2,5 cl cognac VSOP
3 cl shrub beet-raspberry
Aquafaba
Method :
Shake all the ingredients, serve in a rocks / old fashion glass, filled with ice.
Decorate with pickled beet and pepper
Photo credit : Jennifer Manez
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