Le Petit Marseillais
- 40ml Tanqueray No 10
- 40ml Lemon Juice
- 40ml Verbena syrup
- Step 1 Infuse Verbena Leaves with boiling water.
- Step 2 Add equal measure of sugar to make the syrup.
- Step 3 Put all the ingredients in a shaker.
- Step 4 Shake.
- Step 5 Double strain into a champagne coupe.
- Step 6 Garnish with a twist of lemon and a few verbena leaves.
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