Provençal Cobbler

Provençal Cobbler


By Marco Stella, Head bartender at the Monte Carlo Beach, Roquebrune-Cap-Martin

Recipe created for the mixology contest by Distilleries and Domaines de Provence - June 4th, 2024

Ingredients :

60 ml Vermouth de Forcalquier

20 ml local organic lemon juice

30 ml Rinquinquin

15 mint leaves

Spray of Henri Bardouin Pastis

10% Dilution

Garnish : mint, cardamome powder sugar and Peschiola in brine

Method :

Mix all the ingredients in the cup of a shaker, then cover with crushed ice.

Garnish with tuft of mint, some cardamome powder sugar and a Peschiola in brine (unriped little peach).

©Recipe : Marco Stella, @Marco.Stella.904

©Photo :  Julie Girardet,

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