by Eric Desbiaux- Barman - Swizzle of Oz


40 ml Farigoule

1 tsp Lavander honey from Famille Mary in the Luberon  

1 tsp Lemongrass sirup by Eloïde

20 ml Lemon

Method :

Mix the ingredients directly in a mug with a cocktail spoon

Garnish :

Pasakas corsés from Maison Bruyère (Salty fondant with provençal herbs and Espelette chili pepper)

@ recipe and photo : Eric Desbiaux, Barman - Swizzle of Oz

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