Originally, this Roquefort sour cocktail proposed by Romuald Fassenet will astonish your guests.
In a shaker, pour all the ingredients except for the white port.
Shake in a dry shaker (without ice, only with a spring) and pour into a glass.
Gently add 2 cl of white port.
To finish, decorate with fine lines of blueberry puree and dried blueberries.
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