Boucle d’Or by Benjamin Nolf, Head barman at Jefrey's Bar (Paris)

Boucle d’Or by Benjamin Nolf, Head barman at Jefrey's Bar (Paris)

Ingredients:

20 ml of Vermouth de Forcalquier
10 ml of Gentiane de Lure
40 ml of Cognac

+ food gold powder

Preparation:

In a mixing glass, served in a Old Fashion glass on ice with a lemon zest.

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