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Pineapple
Distant Land
Matthias Giroud
Executive Worldwide Bar Chef
PONTHIER pineapple purée
Infused chamomile
Honey infused with pepper (1g of milled pepper for 100g of honey)
Fresh ginger juice
Cardamom
Sparkling water
Ice cubes
Infused chamomile
Honey infused with pepper (1g of milled pepper for 100g of honey)
Fresh ginger juice
Cardamom
Sparkling water
Ice cubes
8cl
4cl
2cl
1cl
3 pieces
1 splash
SQ
4cl
2cl
1cl
3 pieces
1 splash
SQ
Decoration: dry pineapple, edible flowers
Shake the PONTHIER pineapple fruit purée, fresh ginger juice, honey infused with pepper and cardamom pieces. Double strain in a glass full of ice cubes. Top slowly with sparkling water. Decorate with a dry pineapple slice and edible flowers.
Shake the PONTHIER pineapple fruit purée, fresh ginger juice, honey infused with pepper and cardamom pieces. Double strain in a glass full of ice cubes. Top slowly with sparkling water. Decorate with a dry pineapple slice and edible flowers.