AL/LO#1
3cl
BEEFEATER gin
2.5cl
Folle Envie
0.3cl
Salted and smoked agave syrup
Ice (cubes for the shaker, block for the glass)
Decoration: verbena flowers
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a tall cocktail glass containing a flat and thick block of ice. Decorate with the verbena flowers.
Barman’s tips
Salted and smoked agave syrup: put 3g of smoked salt and 180g of boiling water in a jug. Stir until the salt has dissolved. Mix 120g of agave syrup with 6cl of the salted water.
Folle Envie and fresh verbena infusion: add 3g of fresh verbena to 18cl of Folle Envie. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.
