![L’égarement d’un oiseau by Emeric Mouillot, Bar manager, L’Orangerie (Lyon, Fran](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_553.jpg?3b06e59398207a2da868438432dee542)
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.
Photo credit : L'Orangerie
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Gentiane de Lure
75 cl - 16°
Gentian roots, infused directly after harvest, result in the refined bitterness, so appreciated by enthusiasts, and the tonic properties of this drink that open up the appetite.