Farigoulade by Emeric Mouillot, Bar manager of The Orangery (Lyon)

Farigoulade by Emeric Mouillot, Bar manager of The Orangery (Lyon)

Ingredients:

• 4 cl of Farigoule

• 10 cl of tonic

• A line of syrup of violet

Preparation: 

Put down ice cubes and Farigoule in a glass Tumbler, lengthen with Tonic and add a line of syrup of violet mix in the spoon with mixture.

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