Farigoule is a delicious liqueur from Provence that I recently came across here in Portland. Its primary flavor comes from the region’s abundant thyme, with a few other herbs added for good measure. It’s a unique, wonderful product: Not too sweet, intriguing flavors, great aroma, and well-balanced at 80 proof. I enjoy it neat, but since that’s a tough sell at the bar I also wanted to highlight it in a mixed drink.
At the same time I was working on a cocktail to enter into Bombay Sapphire’s Inspired Barender contest. Luckily gin is a natural pairing with Farigoule. And Farigoule, with its floral and herbal qualities, fills in well for better known French liqueurs like Chartreuse and St. Germain. Here’s the recipe I’ve submitted for the contest and placed on the Carlyle menu as Thyme in a Bottle, getting great reviews from customers so far:
1 oz Bombay Sapphire
.75 oz Farigoule
.75 oz lemon juice
.5 oz maraschino liqueur
Shake over ice, strain into a chilled cocktail glass, and garnish with a sprig of fresh thyme. A really nice touch is to lightly toast the thyme to release its aroma before serving. My bar at Carlyle has tea lights on it so it’s easy for me to rest a sprig above a candle while I mix the drink. This fills the area with the scent of thyme and gives the cocktail an extra sensory dimension as the customer sips from it.
A tip of the hat for this drink also goes to Charles Munat, who suggested using Farigoule in a Last Word variation. Though the proportions are different here, that’s essentially what this drink is, with Farigoule standing in for Chartreuse and lemon for lime.