The Frapabord

This week our cocktail is forest-inspired. Not that we're going to make you put lichen in your cocktail or tell you to crush dandelions in the bottom of your shaker.

This week, we offer you an ode to this wonderful creature of the woods. The Frababord! If you don't put it back, it's the kind of flock of tractors that circles your head in the woods when the temperature exceeds 20oC in the summer. Usually, you don't see the Frababord before June. Well, this year, I think the return flights from Florida were cheap in May because they arrived.

If you know them well, Frababords, unlike mosquitoes, leave with a bite of you. Making a drink in honor of this little creature is not worth it? Imagine if it was as big as a dog! Then we would be eager for winter to come back.

So to make your Frababord you will need:

-1 1/2 ounces of our gin-pickle liqueur

-4 ounces of Clamato juice

-A few drops of Worcestershire sauce

-A few drops of Sriracha (stune joke you won't find any, take red Tabasco instead)

-Ice

-Celery salt

-1 lime wedge

-1 pickle

You start by taking a highball glass (in French a high ball glass... think about it carefully before repeating this at the visit though) and you rim it with celery salt (we are aware that this could have turned even more and that we held back...). Then you will add a few ice cubes, then all the ingredients except the lime wedge and the pickle. You close it like a chef by adding the lime wedge and the pickle.