Destillerie Dwersteg | Rezepte
17095
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INNOVATIVE FAMILY RECIPES
AND EXCLUSIVE DESIGN

Recipes

Our fine spirits and liqueurs can be enjoyed either neat or in many other creative ways. They invite you, as do the essences, to be experimental – at the cocktail bar, and in the kitchen.

Recipes for Cocktails

EGGNOG SHOT

2 cl Dwersteg Egg Liqueur

1 Espresso

Pour over a spoon so as to form layers. Possibly add milk froth or grated chocolate or both. If possible shortly preheat the Egg Liqueur in a dish bathed in warm water.

AMARO LEMON

3 cl Amaro Liqueur

3 cl Limoncello Liqueur

Shake ingredients and pour over ice cubes in a long drinks glass. Garnish with fresh lemon peel and mint.

FRESH ORANGE

2 cl Dwersteg Orangen Liqueur

4 cl Papagayo Organic White Rum

10 cl Orange juice

Shake ingredients and pour over ice cubes in a long drinks glass. Garnish with a slice of fresh orange.

RED KISS

4 cl Dwersteg Old Brandy VSOP

2 cl Dwersteg Cassis Blackcurrant Liqueur

2 cl Dwersteg Amaretto Liqueur

2 cl lemon

10 cl Currant Nectar

Shake ingredients and pour over ice cubes into a long drinks glass.
Garnish with fresh fruit.

TROPICAL SPLASH

2 cl Dwersteg Organic Amaretto Liqueur

2 cl Dwersteg Organic Orange Liqueur

4 cl Papagayo Organic White Rum

2 cl Fresh lemon juice

10 cl Guava nectar

Shake ingredients and pour over ice cubes in a long drink glass.
Garnish with fresh fruit.

LEMON BRUT

2 cl Dwersteg Limoncello Liqueur

10 cl Sparkling dry white wine, Cava Brut, Prosecco or Champagne

Serve in a champagne glass and garnish with lemon zest and mint.

ROSE BLOSSOM PUNCH

1 Bottle of sparkling dry white wine

1 Bottle of fruity white wine

15 cl Damask Rose Blossom Liqueur

Add fresh fruits such as raspberries, strawberries or white peaches.

MO’S GIMLET

5 cl MoGin

5 cl freshly pressed lime juice

5 cl liquid sugar (sugar

and water in a ratio of 1:1,

boil and leave to cool.)

Shake ingredients and serve over ice cubes in a champagne glass. If the ingredients are very cold, you can serve it without ice in a pre-chilled glass. Garnish with a lavender flower.

XO COFFEE

3 cl Dwersteg Coffee Liqueur
2 cl Dwersteg Old Brandy XO
1 tsp Brown sugar
2 Espressos

When the ingredients are steaming hot, sprinkle in and dissolve the brown sugar! Now add the 2 espressos. Depending on your taste 1-2 cm semi-whipped cream on top. The cocktail is sipped through the cream…. so do not stir!

Rezepte mit Essenzen

ROSEWOOD TOPPING

500 ml cream

1 EL powdered sugar

3 ml Rosewood Essence

Mix all the ingredients well, pour into a 0.5 l Gourmet Whip, screw on the cream charger, shake vigorously.

MANGO & COCONUT

CREAM SOUP

150 g mango puree

100 ml coconut milk

100 ml cream

50 ml veal stock

70 ml sesame oil

3 ml Lemongrass Essence

red curry, salt and pepper

Put all ingredients in a pot and simmer for approx. 5 minutes. Mix with a hand blender and taste. Pass the mass through a iSi Funnel and sieve directly into a 0.5 l Gourmet Whip, attach a cream charger, shake vigorously, keep warm in water at about 70°C.

LEMONGRASS & STRAWBERRY TOPPING

400 ml pasteurized egg white

100 g strawberry puree

50 g  powdered sugar

30 g Basic Textur

3 ml Lemongrass Essence

Pass the strawberries through a very fine sieve. Heat the icing sugar and egg whites to 30°C, stirring constantly with a whisk. Mix in the strawberry mass, the Lemongrass Essence and Basic Texture. Pour into a 0.5 l Gourmet Whip, attach cream charger and shake vigorously.