An evening digestive liqueur, made by maceration then distillation of green verbena plants. This is a historic and traditional recipe that will surprise you.
The maceration process allows Jacoulot Green Verbena to faithfully reveal all the flavors of the plant.
Jacoulot Green Verbena can be enjoyed as a trou normand accompanied by a sorbet, or in many culinary preparations (Green Verbena baba, Green Verbena soufflé...).
But also simply as a liqueur in a chilled glass, whose digestive properties are well known.
In the kitchen, it adds a tangy note to sauces for meats, fish, or shellfish. For dessert lovers, it’s delicious over mango sorbet or in a fruit salad.