Combine all ingredients in a mixing glass and stir till ice cold, strain into a chilled coupette or cocktail glass and squeeze a freshly peeled lemon peel over the finished cocktail. Lastly, garnish with some olives and serve while ice cold.

Marc Bonneton
Chef Barman
Bars l’Antiquaire et l’Officine – Lyon
Membre du jury du
Mediterranean Challenge 2019



  • 5 cl Oli’Gin
  • 1 cl Yellow Chartreuse
  • 3cl Muscat de Rivesaltes

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