• GARRIGOU

    Ingrédients

    5 cl of GM vodka
    2 cl of syrup from our garrigues*
    2 cl of fresh lemon juice
    0.5 cl of pastis
    Decoration: a small bouquet of mixed herbs

    Pour the ingredients into a shaker filled with ice-cubes. Shake briskly and then filter with an ice- strainer over the serving glass. Decorate and serve straightaway.

    *To make 1l of syrup from our garrigues: In a pan, bring 500 gm of caster sugar and 50 cl of water to the boil. Add a sprig of rosemary, a sprig of thyme and 2-3 bay leaves. Reduce over a low heat for 40 minutes to obtain the consistency of a thick syrup. Leave to cool for a few moments, then filter the syrup with a chinois or a fine-mesh sieve.

  • The JOLIES TREILLES

    Ingrédients

    - 5 cl of GM vodka
    - 5 white grapes
    - 2 spoonfuls of muscat jelly *
    - 1.5 cl of vine peach liqueur
    - 2 cl of fresh lemon juice
    - Decoration: grapes

    Crush the grapes in the base of the shaker, using a pestle. Fill the shaker with ice-cubes then pour in the rest of the ingredients. Shake briskly then filter delicately into the serving glass filled with ice-cubes, using an ice-strainer and a fine-mesh sieve. Decorate and serve straightaway.
    (Muscat jelly can be found in regional delicatessens).

  • MUMBAI CLUB

    Ingrédients

    5 cl of GM vodka
    2 cl of cardamom and lemongrass syrup
    2 cl of fresh lemon juice
    3 drops of Suze Saveurs d’Autrefois
    1 cl of egg white
    Decoration: a lemongrass leaf

    Pour the ingredients into a shaker filled with ice-cubes. Shake briskly and then filter with an ice- strainer over the serving glass. Decorate and serve straightaway.

  • ENGLISH GARDEN

    Ingrédients

    5 cl of GM vodka
    1 chunk of cucumber (about 5 cm)
    2 cl of elderflower cordial
    2 cl of fresh lemon juice
    5 cl of dry apple juice
    5 cl of ginger beer (soda flavoured with ginger)
    Decoration: a sprig of mint, a fine slice of cucumber

    Crush the cucumber chunk (previously cut into small dice) in the base of the shaker, using a pestle.
    Fill the shaker with ice-cubes then pour in the rest of the ingredients (except the ginger beer).
    Shake briskly then filter delicately into the serving glass filled with ice-cubes, using an ice-strainer and a fine-mesh strainer.
    Complete with the ginger beer, decorate and serve straightaway.