Marie Soleil by Lucas Muller, ex-chef barman au Gramont (Paris)

Marie Soleil by Lucas Muller, ex-chef barman au Gramont (Paris)

Ingredients:

  • 4 dash Scrappy's Celery Bitter
  • 2 dash Scrappy's Firewater
  • 40 ml Farigoule de Forcalquier
  • 20 ml Noilly Prat
  • 20 ml lemon
  • 80 ml fresh tomato and pineapple juice
  • 5 ml Worcester sauce
  • Garnish
  • sprigs of rosemary

Method:

by the glass. Eyeball mixing spoon

Photo credit: Lucas Muller

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