Provencal Sour by Axel Brault, 1st Bar at Hôtel & Spa du Castellet

Provencal Sour by Axel Brault, 1st Bar at Hôtel & Spa du Castellet

Ingredients:

50 ml gin

10 ml Pastis Henri Bardouin

150 ml lemon juice

20 ml homemade rosemary syrup

1 slice of cucumber

1 egg white

2 Dash Natural Rosemary Extract

Method:

In a shaker with a dry shake at the start

©: Axel Brault