Farigoulade @ Emeric Mouillot, Bar manager of The Orangerie (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.
Photo credit : L'Orangerie
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