Kiwi Apocalypto
5cl
Artisan mescal
6cl
Jicama (Mexican turnip) juice
3cl
Pepper syrup
Ginger beer
Mix the artisan mescal, jicama juice, PONTHIER kiwi purée and the pepper syrup in a shaker with a large ice cube then refrigerate. Pour the concoction into a glass Tumbler and finish with the ginger beer. Garnish with the julienne-cut pepper slices and the jicama slice prepared with a mandolin.
Products used
PGI Adour Kiwi 100% Frozen Puree
