Inspiration from Jennifer Le Nechet’s recipe “Poppy”, and “Calourasso” from Antoine Maineult.
- a spray rinse of the glass with La Fée Verte Absinthe Parisienne
- 3 cl Farigoule
- 2 cl Pastis Henri Bardouin
- 1,5 cl sirop d’orgeat Combier
- 3 cl Lemon
- emulsify egg white with 2 cl of Rinquinquin and juice of half a lemon slice
- garnish with lemon, thyme twig, blue poppy seeds and star anise
