If you’ve planned an epic feast for your wedding you’ll need drinks to complement, not overpower, the food. Think spritely and refreshing cocktails with enough punch to hold their own. That’s why, for “The Feast Issue“, we asked Pontoon to share the secrets to their ‘Kiwi Sour’. The fruit in this uncomplicated tipple provides a necessary, palate-cleansing acid while the frothy foam provides lightness (so you can go back for more of that banquet). Have a little nibble on the cucumber garnish and pretend that you’re balancing out all of that heady, reception-feast related indulgence.

Located in prime position – right beside the sea! – on St Kilda’s foreshore in Melbourne, Pontoon can host private events with a beach luxe style. Situated underneath the famed Stokehouse (which also makes for a luxurious foodie-focused wedding venue, itself), Pontoon’s sunsets and bay views provide the ultimate golden hour for those treasured memories…and photos!

Kiwi Sour by Pontoon
● 45ml Tanqueray No. 10
● 20ml lime juice
● 30ml egg white
● 35ml kiwi syrup
● ice
● Cucumber, to garnish

Combine all ingredients – except garnish – and dry shake without ice in a cocktail shaker. Add ice to the mixture and shake again. Double strain over ice into a short glass. Garnish glass with two slices of cucumber. Cocktail photography by Simon Shiff.

About Ms Fleur De Lys: Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.