Ponthier
 

There are no forbidden fruits at Ponthier. The company deals directly with growers, selecting single-origin fruits from around the world, including Alphonso mangoes from India, Pineapple from Costa Rica and lemons from Sicily. Many of their chilled fruit purees are 100% fruit.  Harvey & Brockless are main distributors for Ponthier in the UK. 

Ponthier are celebrating their 70th birthday and to mark the occasion, we asked Michael Stringer, resident mixologist at Blackleaf Events to create three new recipes for the party season, using three of the newly launched chilled purees, Yuzu, Bergamot and Calamansi.

1. Japanese Sidecar

Ingredients:
50ml Courvoisier VS
25ml Ponthier Yuzu
25ml Cointreau
2.5ml Agave syrup

Method:
Add all ingredients to a shaker filled with cubed ice and shake hard. Double strain into a chilled coupe/martini glass with a sugared rim, for added flavour add Fresh As Yuzu flakes to the sugar. Garnish with a yuzu fruit/lemon peel rose.

2. Mule Italia

Ingredients:
35ml Stolichynaya vodka
15ml St. Germain elderflower liqueur
15ml Ponthier Bergamot
Top up with Fever Tree Ginger Ale (for more kick use Fever Tree Ginger Beer)

Method:
Fill a hi-ball glass with lots of cubed ice. Add the vodka, liqueur and Ponthier Bergamot purée and stir. Top with quality ginger ale/ginger beer. Stir again and garnish with two lime wheels.

3. Vietnam Whisky Sour

Ingredients:
50ml The Macallan Gold whisky
 30ml Ponthier Calamansi
10ml Runny Honey
3 dashes Angostura
10ml egg white

Method:
Add all ingredients to a shaker filled with cubed ice and shake very hard. Double strain over fresh cubes in a rocks glass and garnish with a calamansi/orange wedge and maraschino cherry.

Image ©Mathilde de l’Ecotais

Image ©Mathilde de l’Ecotais