6 cl
Mint & bay leaf infusion
2 cl
Agave syrup
3
Small pieces of cucumber
3 cl
INGREDIUM Premix Natur Air
Glassware: coupe
Garnish: edible flower
Method: dry shake + wet shake. Strain.
2 cl
Mint & bay leaf infusion
4 cl
Gin
2 cl
Cointreau
2 cl
Agave syrup
3
Small pieces of cucumber
4
Mint leaves
3 cl
INGREDIUM Premix Natur Air
Glassware: coupe
Garnish: edible flower
Method: dry shake + wet shake. Strain.
1000 cl
Water
1 bunch
Fresh mint
to taste
Bay leaves
optional
Peppercorns & spices blend
to taste
Ponthier granulated lime zest150 g
Sugar, honey or agave syrup
150 cl
Ponthier 100% lime puréeHeat 1000 cl of water to boiling. Remove from the heat as soon as it boils. Lightly roast the peppercorns
and spices. Add the herbs and roasted peppercorns and spices. Leave to infuse for 4 to 8 hours. Strain.
Heat the infusion to 85°C without boiling. Add the granulated lime zest. Stir in the sugar, honey or agave syrup and the lime puree. Leave to cool. Strain.
1000 cl
Water
15 g
INGREDIUM Natur AirMix the two ingredients together.
