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On the palate
Farigoule is the Proven�al name for thyme.
Indeed, Farigoule is an emblem of Provence. A flavored digestive liqueur from the Haute-Provence region, Farigoule embodies the very spirit of proven�al flavors.
- Farigoule, a unique traditional liqueur, is served as a digestif, chilled or added to your coffee.
- It has all the digestives properties of thyme to round off that perfect meal.
- In the kitchen, Farigoule de Forcalquier marries well with grilled chicken and, flambéed; it brings out the flavors of pan of Gambas or large prawns. It can also be used to deglaze the pan for a sauce to go with rabbit.
Our tip: Farigoule is delicious served over a lemon or thyme sorbet as a palate-cleansing "trou proven�al" between courses.
How do you drink it?
Farigoule liqueur is drunk neat, chilled or over ice. As a granita: place some crushed ice in a liqueur glass, pour over the Farigoule and place the glass in the freezer until frozen. Served over a lemon or thyme sorbet as a palate-cleansing "trou proven�al" between courses.
Organoleptic profile
Appearance: Farigoule has the color of old gold with the patina of time. The liquid is clear and bright.
Bouquet: The aromas are warm, somewhere between the smells of scrubland (spicy) and thyme flower.
Palate: The plant notes from the thyme flowers are joined by a lemon flavor, which gives the Farigoule length on the palate and a refreshing finish.
Farigoule is elegant, full bodied, plump and well balanced with a memorable length of flavor.
Cocktails
Cocktails with this bottle
Distilleries et Domaines de Provence (Haute-Provence, France)
Balade Pour Un Original
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40 ml tequila
20 ml Farigoule de Forcalquier
20 ml lime juice
2 dashes grapefruit bitters
Top with ginger beerMethod
Shake first four with ice.
Strain into a highball; top with ginger beer.
Garnish with a thyme sprig.
Distilleries et Domaines de Provence (Haute-Provence, France)
Coeur Provençal
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25 ml Gin XII
25 ml RinQuinQuin peach aperitif
60 ml provençal herbs cordial (thyme, rosemary, lavender, sage)Method
Shake with ice.
Strain into a coupe.
Garnish with a sprig of fresh herbs.
Distilleries et Domaines de Provence (Haute-Provence, France)
Dry Martini Provençal
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Build
20 ml Farigoule de Forcalquier
20 ml dry vermouth
30 ml ginMethod
Stir with ice.
Strain into a chilled coupe.
Garnish with a thyme sprig.
Distilleries et Domaines de Provence (Haute-Provence, France)
Garrigue Spritz
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20 ml Farigoule thyme
60 ml tonic
40 ml soda water
10 ml lemon juiceMethod
Build over ice in a wine glass.
Top with tonic and soda.
Garnish with thyme.
Distilleries et Domaines de Provence (Haute-Provence, France)
Ginpresso Martini
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45 ml Gin XII Café
10 ml honey syrup
30 ml cooled Espresso
10 ml Farigoule de ForcalquierMethod
Shake hard with ice.
Double-strain into a coupe.
Garnish with thyme sprig.
Distilleries et Domaines de Provence (Haute-Provence, France)
L'Écume des Nuits
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45 ml Farigoule de Forcalquier
30 ml vodka
30 ml lemon juice
20 ml hibiscus syrupMethod
Shake with ice.
Double-strain into a coupe.
Garnish with a hibiscus flower.
Distilleries et Domaines de Provence (Haute-Provence, France)
Nono Rosso
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50 ml Campari (or Dolin Bitter)
25 ml Farigoule de Forcalquier
20 ml grapefruit juice
Garnish with a raspberryMethod
Stir with ice.
Strain over a large cube.
Garnish with a raspberry.
Distilleries et Domaines de Provence (Haute-Provence, France)
Ped Tanca
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90 ml Farigoule de Forcalquier
60 ml tonic
Thyme sprig
Lemon wheelMethod
Build over ice in a wine glass.
Top with tonic.
Garnish with thyme and lemon.
Distilleries et Domaines de Provence (Haute-Provence, France)
Sour Provençal
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30 ml Farigoule de Forcalquier
30 ml Gin XII
30 ml lime juice
20 ml simple syrup
60 ml sparkling waterMethod
Shake first four ingredients with ice.
Strain into a chilled glass; top with sparkling water.
Garnish with thyme.
Distilleries et Domaines de Provence (Haute-Provence, France)
Spritz Rosie Lou
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30 ml Gin XII
20 ml Farigoule de Forcalquier
20 ml rose syrup
20 ml lime juice
60 ml cucumber juice
Top with tonic waterMethod
Build over ice in a wine glass.
Top with tonic.
Garnish with cucumber.
Distilleries et Domaines de Provence (Haute-Provence, France)
Thyme and Life
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40 ml Farigoule de Forcalquier
10 ml Pastis Henri Bardouin
25 ml lemon juice
15 ml orgeat syrupMethod
Shake with ice.
Double-strain into a chilled coupe.
Garnish with a thyme sprig.
Distilleries et Domaines de Provence (Haute-Provence, France)
White Thyme Negroni
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Build
30 ml Gentiane de Lure
30 ml thyme infused Gin XII
30 ml Lillet Blanc (or Dolin Vermouth Blanc)Method
Stir with ice.
Strain into a coupe.
Garnish with a thyme sprig.
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