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Greengage

Ponthier - Déjeuner sur l’herbe

Déjeuner sur l’herbe

Aurélie Panhelleux
Co-founder of the CopperBay
PONTHIER Greengage plum purée (Label Rouge)
PONTHIER lemon purée
Pear brandy
Green chartreuse
Vanilla honey syrup
Fig vinegar
Egg white (dash)
3cl (1fl. oz.)
2cl (0,75fl. oz.)
3cl (1fl. oz.)
1,5cl (0,5fl. oz.)
1cl (0,5fl. oz.)
0,5cl (0,25fl. oz.)
SQ
Blend all of the ingredients in a shaker without ice. Take a simple rocks glass that has been chilled in the freezer, fill with ice and pour the mixture into the glass whilst double straining the liquid using a cocktail strainer and a sieve. Finish by placing the decorations on top.