Ponthier Fruit Puree Cocktails

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Martin Bouffard
il y a 7 ans
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1 Ponthier Fruit Puree Cocktails by Maxime Hoerth, Best Craftsman France 2011

3 Our speciality Fruit Selection of the finest varieties, with no blending. Purchased once a year at harvest time with a contractual Brix percentage and full pesticide residue analysis on each batch. The process Without the addition of additives (flavourings, colourings, thickeners, etc...). Flash pasteurisation temperature control for each fruit. The finished product Taste testing on each product guarantees taste and colour identical to the fresh fruit and a dense, smooth texture with no phase shift. The quality charter The management and its teams are committed to meeting the most stringent requirements of IFS standards (higher level) / BRC (grade A) and guaranteeing food safety. Kosher / Halal certification.

4 Maxime Hoerth Best Craftsman France 2011 Best Barman France 2008 Best Apprentice Barman France 2006 Head Barman at the Bristol Paris since October 2012 Head Barman at the George V Paris

5 Blueberry Limonade Long Drink alcohol-free 7 cl (2.4oz) blueberry puree 3 cl (1 oz) lemon puree 1 cl (0.3 oz) cane sugar syrup 10 cl (3.4 oz) Perrier style sparkling water Add the ingredients in order into a tumbler glass, stir and then add sparkling water. Stir again gently. Add a squeeze of lemon and a little zest for decoration. EXTE SUR FILET CROCHE

6 Watermelon fizz Long drink alcohol-free 2 slices finely sliced cucumber 2 cl (0.7 oz) lemon puree 10 cl (3.4 oz) watermelon puree 8 cl (2.7 oz) rose-flavoured lemonade In the base of a shaker, gently crush the cucumber slices. Add the lemon juice and watermelon puree. Fill the shaker two thirds with ice. Shake, then pour through a double filter into a tumbler filled with ice. Top up with rose-flavoured lemonade, then stir. Finish off with a slice of cucumber and an edible rose for decoration.

7 Bramble Classic long drink 5 cl (1.7 oz) gin 5 cl (1.7 oz) blackberry puree 2 cl (0.7 oz) lemon puree 2 cl (0.7 oz) cane sugar syrup Pour all the ingredients into a shaker filled two thirds with ice. Shake, then pour through a filter into an old-fashioned glass filled with ice. Add a squeeze of lemon and a little zest for decoration. EXTE SUR FILET CROCHE

8 Pornstar martini Classic short drink 4 cl (1.3 oz) vodka 6 cl (2 oz) passion fruit puree 1 cl (0.3 oz) cane sugar syrup 2 cl (0.7 oz) lime puree 1,5 cl (0.5 oz) vanilla liqueur Add all the ingredients into a shaker filled two thirds with ice. Shake, then pour through a filter into a pre-chilled Martini glass. Finish off with 1/2 passion fruit for decoration.

9 Cherry chérie Short Drink Speciality 2 cl (0.7 oz) vodka 5 cl (1.7 oz) black cherry puree 2.5 cl (0.8 oz) St-Germain elderflower liqueur 1 cl (0.3 oz) lemon puree Add all the ingredients into a shaker filled two thirds with ice. Shake then pour into an old-fashioned glass filled with ice. Add a sprig of fresh mint for decoration. EXTE SUR FILET CROCHE

10 Spirit of Jalisco Short Drink Speciality 4 cl (1.3 oz) 100% agave silver tequila 5 cl (1.7 oz) exotic fruit puree 2 cl (0.7 oz) lime puree 2 cl (0.7 oz) agave syrup 1 piece fresh hot chilli pepper Start by crushing the piece of fresh hot chilli pepper into the base of a shaker, then add the rest of the ingredients into the shaker filled two thirds with ice. Shake, then pour into an old-fashioned glass filled with ice. Finish off with a little bird s eye chilli for decoration.

11 Berry Blush Long Drink Speciality 5 cl (1.7 oz) red berry puree 1,5 cl (0.5 oz) vanilla liqueur Top up with dry white champagne. Add the red berry puree and vanilla liqueur into a mixing glass filled with ice. Add a dash of champagne. Stir, then pour into a champagne glass and top up with champagne. EXTE SUR FILET CROCHE

12 So Fresh Long Drink Speciality 4 cl (1.3 oz) vodka 1 cl (0.3 oz) lime puree 1 cl (0.3 oz) Chambord liqueur 5 cl (1.7 oz) pomegranate puree 3 leaves fresh mint Top up with ginger ale. Add all the ingredients into a shaker filled two thirds with ice. Shake, then pour through a double filter into a tumbler filled with ice. Top up with ginger ale and stir gently. Finish off with raspberries for decoration and a sprig of fresh mint.

Basil & Melon Ginito Long Drink Speciality 5 leaves fresh basil 8 cl (2.7 oz) melon puree 3 cl (1 oz) gin 1 cl (0.3 oz) cane sugar syrup Top up with sparkling water.

13 Basil & Melon Ginito Long Drink Speciality 5 leaves fresh basil 8 cl (2.7 oz) melon puree 3 cl (1 oz) gin 1 cl (0.3 oz) cane sugar syrup Top up with sparkling water. Crush a few fresh basil leaves directly into a tumbler. Add the melon puree, gin and cane sugar syrup. Fill the glass with ice. Top up with sparkling water and stir. Add a fresh sprig of basil for decoration. EXTE SUR FILET CROCHE

Soleil de Provence Long Drink Creation 3 cl (1 oz) vodka 7 cl (2.4 oz) apricot puree 1 cl (0.3 oz) lemon puree 1 cl (0.3 oz) cane sugar syrup 1,5 cl (0.5 oz) rosemary essence Top up with lemonade.

14 Soleil de Provence Long Drink Creation 3 cl (1 oz) vodka 7 cl (2.4 oz) apricot puree 1 cl (0.3 oz) lemon puree 1 cl (0.3 oz) cane sugar syrup 1,5 cl (0.5 oz) rosemary essence Top up with lemonade. Add all the ingredients except the lemonade into a shaker filled two thirds with ice. Shake, then pour through a filter into a tumbler filled with ice. Top up with lemonade and stir gently. Decorate with a sprig of fresh rosemary.

15 For more video recipes go to EXTE SUR FILET CROCHE

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