The Marybouthym
by Bistrot de Riboux
Ingredients:
2 cl lime juice
2.5 cl white rum
2 cl of farigoule liqueur
4 cl thyme infusion
Method:
In a shaker
Decorated with a slice of dehydrated lemon
© Recipe: Bistrot de RIboux
© Photo: Adobe image
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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!