Inspired by the recipe from Audrey Saunders’ 2006 “French Pearl” as well as page 45 of François Chartier’s book “Papilles et Molécules”.
- 6 cl Sauvignon – Expression – François-Xavier Barc
- 0,5 cl P’tit Bleu – Pastis de Marseille – Liquoristerie de Provence
- 0,5 cl Liqueur Menthe&Basilic “Pilleur D’Arômes” – Hedonisterie
- 2,25 cl Lime
- 1,5 cl Vanilla syrup – Monin
- Fresh mint leaves



