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Perfect serve of the month of March : Gin and tonic with absinthe, pineapple and

Make this delicious cocktail!

This month we made you discover the universe of the Combier distillery and its famous absinthe. 

Here is a rather particular ginto: the perfect balance between gin and absinthe and the sweetness of pineapple. MMMMMH


  • 90ml Meridor gin
  • 30ml pineapple syrup*
  • 20ml of absinthe 
  • 60ml lemon juice 
  • 120ml of Premium tonic
  • For decoration: diced shives, mint and ice cubes.


Pour the gin, pineapple syrup*, absinthe and lemon juice into a shaker. 

Complete with ice cubes and shake. 

Place a spoonful of diced pineapple in the bottom of each glass.

Fill the glasses with ice cubes and pour the cocktail.

Finish with the tonic. 

Stir briefly to blend the flavours. 

Decorate with a sprig of mint. 


*PINEAPPLE SYRUP: Put ½ kg of sugar and 250 ml of water in a small saucepan. Cut ½ pineapple into small pieces and plunge them into the sugar. Heat the saucepan over a low heat. Stir and push on the pineapple pieces to extract the juice. Allow the syrup to cool and strain through a strainer to remove all the pineapple flesh.



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