[Recipe] Amelie from France by Lance Tabilin of Bar Flora (Manila)

Inspired by the elegance of French perfume, Lance Tabilin of Manila’s Bar Flora gives the White Negroni a sophisticated, aromatic twist.

Built around vetiver, Suze and Fernet, "Amelie from France" leans herbal and woody, with a complex bitterness that evokes the dry, earthy character of a fine fragrance. The finishing touch? A spritz of homemade perfume, layering floral, citrus and woody notes over the drink — turning each sip into something closer to a sensory experience than just a cocktail.

A White Negroni, but make it haute parfumerie.

Ingredients:

30ml Vetiver-infused Gin*

10ml Suze

20ml Fernet

20ml Bianco Vermouth

Spritz of homemade edible perfume*

Make the Vetiver-infused Gin:

Wash & cut 30g vetiver roots into small pieces. Combine vetiver with 300ml gin in a vacuum bag. Submerge in a sous vide bath at 60°C for 1 hour. Then strain out the vetiver roots and set aside for garnish. Filter the infused gin and transfer into a bottle.

Make the homemade edible perfume:

100g Overproof White Rum

5g Vetiver Root

1g Rose Buds

0.5g Juniper Berries, crushed

0.45g Vanilla Extract

0.25g Green Cardamom

0.3g Lavender Buds

0.2g Star Anise

0.2g Miracle Mile Bergamot Bitters

0.2g Chrysanthemum Buds

0.1g Dried Ginger

0.1g Cloves

Combine all ingredients in a vacuum bag. Sous vide at 63°C for 90 mins. Let cool, then filter and transfer into a perfume atomizer.

Method:

Stir the ingredients in a mixing glass till chilled, then strain into a rocks glass over a large block ice. Spritz with homemade edible perfume and garnish with vetiver roots.