Provençau by Dimitri, Head barman at Merci bar (Orléans)
1 dash of sparkling water
3 cl of Farigoule
4 cl of Rinquinquin
Top up with Jas d'Esclans blanc, Côtes de Provence
Pour all the ingredients in a Collins glass with ice.
Decorate with a reusable straw and a sprig of thyme.
Photo credit : Jennifer Manez
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!
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.