L’égarement d’un oiseau by Emeric Mouillot, Bar manager, L’Orangerie (Lyon, Fran

L’égarement d’un oiseau by Emeric Mouillot, Bar manager, L’Orangerie (Lyon, Fran

Ingredients: 

50 ml Gentiane de Lure

15 ml Orgeat syrup

60 ml Perrier (sparkling water) 

1 lemon zest

1 Extrême-Absente pipette

Preparation: 

Place the ice cubes and the ingredients in the order indicated in a glass (long drink), lengthen with Perrier put the Extrême d’Absente and mix with a mixing spoon.

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