The Bronx Baiser by Martin Foys, home bartender at Madison (Wisconsin-USA)
Easy
Ingredients:
1.5 oz gin
3/4 oz blanc vermouth
3/4 oz Punt e Mes
1/2 oz orange juice
1/4 oz Farigoule de Forcalquier
4 dashes rabarbaro amaro
2 dashes grapefruit bitters
orange zest
Method:
Dry Shake. Wet Shake. Coupe.
Garnish with the orange zest.
© photo : @martinfoys
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Farigoule of Forcalquier, thyme liqueur
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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!