- The Distillery
- Products
- RECIPES
- Pineapple with aniseed cream
- Marinated anchovies with peppers and muscat wine
- Savory melon jelly flavored with Pastis HB and mint
- Sea bass with fresh fennel
- Donuts with Pastis Henri Bardouin, rum, orange and lemon
- Sweet bites
- Sétoise-style bourride of fish
- Anisette-flavored tuna skewers
- Bistrot de Pays de Limans iced coffee
- Duck à l’orange with Bigarade sauce (bitter orange)
- Duck with peaches
- Wild duck with Bigarade sauce
- Chicken cannelloni with honey and Pastis HB
- Loin of lamb with thyme cream
- Cep mushrooms with Crème d’Absente
- Cherries sauteed in olive oil and Farigoule
- Bisrot de Pays de Limans Amandine Cream Puffs
- Olive clafoutis
- Crème anglaise
- Crepes with strawberries and Pastis HB
- Shrimp with Farigoule
- Shrimp sauteed with Pastis Henri Bardouin with lemon and cherry tomatoes
- Plum crumble with anise
- Crayfish with HB Pastis and basil
- Shoulder of lamb with Farigoule de Forcalquier
- Snails with garlic butter and HB Pastis
- Chicken stew with pastis
- Fillet of line-caught sea bass with fennel
- Sea bream fillets in an aniseed sauce
- Fillets of striped red mullet with a Bigarade and cacao jus
- Baked chestnut egg custard with HB Pastis
- Fresh foie gras pan-fried in Rinquinquin
- Turkey fricassée with wild basil (pèbre d’ail) and Farigoule de Forcalquier liqueur
- Galette
- Gambas with Pastis Henri Bardouin
- Gambas flambeed in pastis No. 2
- Pastis HB cake
- Valentine cake
- Leg of venison with parsley roots and gentiane de Lure
- KEBBE ACRASSE
- Fennel compote with anise
- Lobster cream
- Chicken liver mousse with currants
- Absinthe Shortcrust Pastry
- Anise Bread
- Anise Mousse
- Avocados and oranges mixed with HB pastis
- Beef Bourguignon "In Vino"
- Bitter Almond and Génépi Macaroon from the Bistrot de Pays de Limans
- Browned Peaches with Spices
- CHOCOLATE TART
- Cherry Tiramisu Gau Galin from the Bistrot de Pays in Limans
- Chicken in a Pouch with Exotic Flavors
- Chicken with HB Pastis, Tomatoes, Onions and Olives
- Chicken with Pastis
- Deer Fillet with Noix St Jean Wine, Pear Charlotte
- Farigoule Rabbit
- Fennel Salad with HB Pastis
- Frozen Absente Cream Parfait
- Fruit Salad with Bigarade from the Bistrot de Pays in Limans
- Fruit Salad with Génépi
- Fruit Salad, HB Pastis Slush
- Gentiane Rabbit
- Glazed Nougat
- Glazed Terrine with Three Melons with Pastis
- Grilled sea bass flambeed with HB pastis
- Guinea Fowl Stuffed With Nuts
- HB Pastis Mussels Casserole
- Lamb Sauteed with Orange Colombo from the Bistrot de Pays in Limans
- Lebanese Taboule
- Lobsters in a nut and pastis sauce
- Lou Saussoun (the poor man)
- Mandarin Orange Sabayon
- Marinaded Iberian Pork Pluma with Pastis Henri Bardouin
- Melon Slush with Luberon Asparagus
- Melon Soup with Absente 55°, Raw Ham and Pink Peppercorns
- Melon Soup with Grande Absente from the Bistrot de Pays in Limans
- Melon Soup with HB Pastis from the Bistrot de Pays in Limans
- Melon and Shrimp Salad HB Pastis Flambé
- Melon with Anise Soup in Verrines
- Melon with Noix de la St.Jean Wine
- Monkfish Petals with HB cream of pastis
- Monkfish Tartare with Vanilla and Pastis
- Mussels with HB Pastis No. 2
- Mussels with Henri Bardouin Pastis
- Olive, Avocado and Orange Salad with Pastis
- Orange-Chocolate Mousse
- Peach and Almond Pie from the Bistrot de Pays in Limans
- Pear-Chocolate Tiramisu from the Bistrot de Pays in Limans
- Pears Flambéed with Pastis
- Pears Roasted in Banyuls with Orange Preserves
- Peppers with HB Pastis
- Provençal Tartlettes with Caramel and Anise
- Quetsche Plum Pie Flavored with Anise
- RED FRUIT MOUSSE
- Rabbit with thyme and hazelnuts
- Rinquinquin Rabbit
- Roast Pork with Oranges
- Roast Port with HB Pastis
- Rougets en papillote de jambon cru au pastis Henri Bardouin
- Salmon in a Pouch with Fresh Mint and Pastis
- Sardine Pastries
- Sauteed Pork with Fennel and Lime
- Small Pots of Cream with Absinthe
- Snails with Spinach and Herbs in Puff Pastry
- Soufflé à la confiture d’olive et à liqueur de Farigoule
- Stuffed Chicken with Farigoule de Forcalquier
- Stuffed Mussels
- Supreme of Citrus Fruit with Bigarade from the Bistrot de Pays in Limans
- Tiramisu peach and Rinquinquin
- Trout with Bigarade
- Tuna Tartare with Provençal Vinaigrette with HB Pastis
- COCKTAILS
- A.B.C. Douce (Joseph Trotta)
- ALMOND BLISS
- APERITIF DES MONTAGNES
- APERITO by Romain TRITSCH Head Bartender Eat Me Lausanne, Swiss
- Absente Apple Fever (Kévin Vial)
- Absente Freeze
- Absente Irrégulière
- Absente Mojito
- Absente Tonic
- Absenteroux Delight par Ian Mc Intyre, London DDP Ambassador du NOLA Bar (Londres)
- Absinthe Cooler
- Alexander RinQuinQuin Cocktail par Alfonso Maya, AKA Doktor Cocktail, Head Bartender in Alexander Cocktail Bar (Grenade)
- Amand'in (Jean-Luc Parodi)
- Après la pluie, (Jean-Luc Parodi)
- Arbie's French Kiss
- Artemisia Street (Jean-Luc Parodi)
- Bau Impérial (Jean-Luc Parodi)
- Beach Day
- Beaudelaire Cocktail (Kévin Vial)
- Best Kept Secret par Grant Lazenby, bartender du The Last Word (Edinburgh)
- Blueberry Hill (Joseph Trotta)
- CAFE MONICO COBBLER by Linas Valnickas of Cafe Monico (London)
- CHRISTMAS MORNING COFFEE
- COLOMBO
- CONTESSA ROSSA by Joe Summerfield of The Poison Cabinet (Newcastle)
- CUBAN STYLE
- Carte Blanche par Andy Stewart, Head Bartender de The Tippling House (Aberdeen)
- Cinnamoon (Joseph Trotta)
- Colore Caffe
- Coolombo
- D.D. Pepper (Joseph Trotta)
- DELICIOUS SOUR
- Dana
- Death in Provence by Gethin Jones
- Delicious sour par Elliot Ball, Bartender de The Cocktail Trading Co (Londres)
- Do you have a light ? par Alexandre du Storstadt, restaurant à Stockholm (Suède)
- Douce Bulle
- Drink Lilou by Mitko Voigt from The Alchemist (Düsseldorf)
- Duke meets the Queen
- E.U. Rush par le Little Quarter (Stockholm)
- ENGLISH GARDEN MARGARITA créé par Sophie Bratt du Oxo Tower Restaurant (Londres)
- Express Oh (Joseph Trotta)
- F de Forcalquier (Joseph Trotta)
- Farigoule Sorbet
- Fleur de Belle par Jody Buchan, Rock Rose Gin’s Brand Ambassador et Sarah Sheridan, romancière (The Mirabelle Bevan Mystery Coll
- Floral Roasting by Sophia Urwin
- Fraicheur de la côte by Romain TRITSCH Head Bartender, Eat Me Lausanne, Swiss
- French Method by Samuel Boulton, Bar Manager at The Vanguard at 1000 Trades, (Birmingham)
- French Method by Samuel Boulton, Bar Manager at The Vanguard at 1000 Trades, (Birmingham)
- Fugazi par Sam Baxendale, Head Bartender du Bramble (Edinburgh)
- G and Co (Joseph Trotta)
- Genepi Fizz par Matthew Long, Head Bartender du Lulu White Bar (Paris)
- Gentiane Tonic
- Gillford by Romain Cavelier, Brand Ambassador, CIRKA Distilleries
- Golden Leaf par Anders @cocktail.guru
- Golds Sands
- Gran Tonic
- Grande Absente Island (Papa Jules)
- Grande Absente Mojito
- Grandeur Nature (Joseph Trotta)
- Grani D (Joseph Trotta)
- Green Beast by Raphaël Leclercq, bartender at A Blend of Knowledge and barmanager at Frenchie Covent Garden (London)
- Green Lady
- Green Pimm's Northend Bar, Montreal
- HND:CDG (Tokyo-Paris) by Sam and Elliot du Lab 22 (Cardiff)
- HOLIDAY IN HAWAII
- Harry Belafonte par Léon de retour, barman du Panda & Fils (Edinburgh)
- Havana Julep
- Heure d'été, (Jean-Luc Parodi)
- Hot Choc (Joseph Trotta)
- JUST PEACHY
- James & the Giant Peach by Keryn Giles – Bartender - Liberte Bar (Albany - Australia)
- Kentucky Peach Julep par Jono McDowell, Bar manager du Blackbird (Edinburgh)
- Kings Street Brew par Christopher Mc Nulty, General Manager du Strata Queen Street (Glasgow)
- Kiwi Absente Cocktail (Kévin Vial)
- Kyoto Gardens by Jake Coventry from the Zelman Meats (London)
- L'Amour Léger
- L'Amoureuse
- L'Instant (Jean-Luc Parodi)
- LABOUR OF LOVE by Rueben Clark, Head Bartender of The Hockley Arts Club (Nottingham)
- La Délicieuse
- La Sainte Nitouche
- La rose du sud
- Lemon Basic Style (Joseph Trotta)
- Lou Parpaillou
- Lure Cassis
- MANHATTAN
- MODERN HB COCKTAIL
- MORNING GLORY
- Mandorla (Joseph Trotta)
- Marcel Pagnol in the Bronx par Romain Cavelier, Brand Ambassador à CIRKA Distilleries (Montreal)
- Marie Soleil by Lucas Muller, ex-chef barman Gramont (Paris)
- Mischievous Matilda
- Night Time Baller
- Nineteen-Twenty Pick-Me-Up Cocktail par Erik Ellestad du blog savoystomp.com
- No Man’s Land par Matthew Long, Head Bartender du Lulu White Bar (Paris)
- Nutty Cloud by Romain TRITSCH Head Bartender Eat Me Lausanne, Swiss
- Oaxacan Diplomat
- Old Saint Nikka Flip
- Old Saint Nikka Flip par Gethin Jones
- PASTISITO
- PILAR par Joe Harper, beverage manager du Dakota Deluxe Leeds (Leeds)
- Pampelmo rose
- Panthère Rose
- Passion Colombo (Joseph Trotta)
- Past-is Away by Bryan De Fenyi-Pollet, bartender, Auckland (New Zéland)
- Paulina (Christophe, Bistrot de Pays de Limans)
- Peach Ice Tea Cocktail par Itsvan Braz - Head bartender - Shoreditch House (London)
- Peach Mule by Felix Arnold, Bar manager du Roy & Pris (Berlin)
- Peach cobbler by Mark Tracey, bartender du Boolys Mardy’s (Glasgow)
- Peachy blinder par Jason Ballantyne, Bar Manager à The Bureau Bar & Kitchen (Birmingham)
- Penny Black par Matthew Long, Bar manager du Lulu White Bar (Paris)
- Pleurant Jesus par Andy Stewart - Head Bartender - The Tippling House (Aberdeen - Ecosse)
- Pleurant Jesus par Andy Stewart - Head Bartender - The Tippling House (Aberdeen - Ecosse)
- Provence (Joseph Trotta)
- Provence Bubbles by Romain TRITSCH Head Bartender Eat Me Lausanne, Swiss
- Provence Old Fashionned by Romain TRITSCH barman Eat Me Lausanne, Swiss
- Queen of Montparnasse par Elyssa Mc Guire du The Maven (Leeds)
- Quiproquo (Joseph Trotta)
- R Tonic
- Raspberry Day
- Rinquinquillah by Jake Coventry from Zelman Meats (London)
- Rock and Rose
- Roots & Fruit par Matthew Long, responsable Bar du Lulu White Bar (Paris)
- SCOUBIDOU (Joseph Trotta)
- SO ABSENTEROUX par Bastien Ferreri, Restaurant Manager/Wine Buyer du Frenchie Covent Garden (Londres)
- SPEEDBIRD
- SUMMER QUIN
- Saveurs du Sud (Jean-Luc Parodi)
- Sazerac
- Soleil Rouge (Lionel Faure - Champion de France des cocktails classiques 2011)
- Sour Club (Papa Jules)
- Spicy Absente Mint
- Spring Fever Absente (Kevin Vial)
- Summer Fling by Scott Mcleod from the DRG Group representing the Citizen Bar and Dining Rooms (Glasgow)
- THE FORBIDDEN by Jason Yu featuring @TipsyBartender
- THE HO HO
- THE RINGER by Patrik Zeedigh Barmanager on Drinks20 (Göteborg)
- Terminus Absinthe Cooler
- The Absentini
- The China Blue
- The Delicious Sour by Alex of 10 Feet Tall in Cardiff
- The Ho Ho Ho BY Gethin Jones
- The Rifleman's Cobbler par Andy Stewart - Head Bartender - The Tippling House (Aberdeen - Ecosse)
- The RinQuinQuin 75 by Thomas Gedney-Higham,
- The Scottish Peach
- The Southern Wind par Bryan De Fenyi-Pollet, bartender à Auckland (Nouvelle-Zélande)
- The Yuletide par Ian Mc Intrye, London DDP Ambassador du NOLA Bar (Londres)
- Think Peach
- Thyme and life par By Gethin Jones, Bartender du Cottonopolis (Manchester)
- Un Beau Jour (Jean-Luc Parodi)
- Un soir d'été
- Uncle Caesar
- Viva Lure (Joseph Trotta)
- White Negroni par Dave Marsland
- YELLOW PUNCH
- “Gie her a haggis” par Lulu Fedi, Bar manager Juniper Bar (Edinburgh)
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