Provençal Negroni by Flavio Angiolillo of Mag Café Milan
30 ml Farmily Herbs and spices alcohol
15 ml Bitter gagliardo
20 ml Red Vermouth Martelleti
10 ml Farigoule
1 sprig of thyme and a lemon zest to decorate
Mix all the ingredients in a glass.
Photo credit: Mag Café
Farigoule of Forcalquier, thyme liqueur
50 cl - 40°
This liqueur, characteristic of Haute Provence, is produced with wild thyme, a rustic and rebellious plant, harvested at the beginning of springtime, a time when our whole region is scented by this "simple"perfume. This characteristic digestif is testament to time-old tradition and regional soils, thanks ti its delightful garrigue perfume!