Recipes
Shiso lover: gin, strawberry and perilla in a delicious combination
Shiso, the popular type of cress from Japan and also known as perilla, is extremely aromatic and fresh. Combined with red berries such as raspberries or strawberries, it makes a devilishly delicious drink.
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Low-ABV never hurts: Ume-Spritz - refreshing and fruity
The low-ABV trend shows no sign of abating, on the contrary: it is becoming increasingly popular. That's why the Spritz is becoming an increasingly varied and creative category in restaurants and bars. The most Japanese Spritz you can conjure up is the Ume-Spritz. In combination with sparkling wine and soda, it is simply a poem!
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May 22, 2024
Green is hope: mix a coriander martini with the Paku-chii Spirit
Coriander is fresh and green and is also said to have a positive effect. Above all, however, coriander is very tasty and an ideal ingredient for an exciting drink. With our coriander spirit, the Paku-chii Spirit, you can freshen up the classic cocktail, the Martini, and give it a special twist.
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Fruity and refreshing: "Haru" - with kabosu and cherry blossom
What could be better than spring, when the days are long again and nature is in full bloom? You can bring spring into your glass with the "Haru": This delicious cocktail with whisky, lychee, sakura and kabosu is fruity and refreshing.
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"Sakura Mexikana": your spring drink with Kanade Sakura liqueur
You can admire the cherry blossom all over Germany right now, spring is slowly arriving and it really is about time. You can bring the blossom into your glass with a delicious sakura drink. Tequila and sakura liqueur are a heavenly combination. Together with some Yomogi liqueur and Riesling vermouth, the result is an exciting ensemble with depth.
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Complex and fruity: shochu and mezcal harmoniously presented
Sweet potato shochu and mezcal go perfectly together in a drink, especially when a sweet and fruity component such as Dover Persimmon liqueur is added. This cocktail is rounded off with a nice acidity from the Dover Yuzu liqueur and Riesling Vermouth.
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"Momo Tokushu" - peach love in a jar
Strong taste, exceptional sweetness: Japanese peaches have a very special taste. Compared to the yellow peach varieties that are much more common here, they are generally less acidic and significantly larger. White peaches are also particularly good in cocktails, represented here by the delicious Kanade White Peach Liqueur.
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Martini Time: King of the cocktail art
The Martini is a classic cocktail and is served as a short drink. It comes in countless recipes and variations. However, the classic Martini consists of Vermouth and gin. Belsazar Riesling Vermouth harmonizes particularly well with Omoya gin, as it has fruity pineapple and herbal notes that go very well with the strong yuzu aroma of the gin.
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Pimp it up! Mulled wine with a difference...
Christmas is just around the corner, so how about a glass of mulled wine - but with a difference! Simply add a shot of Sakura liqueur to your mulled wine. If you use white mulled wine, you'll also get a great color for your hot drink. And it's also absolutely delicious!
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Autumnal: Marone x Kokuto Shochu
It's autumn outside, time to bring the fall into your drink. Our Dover chestnut liqueur is the perfect way to do this. With its complex and deep taste of chestnuts, it takes you straight back to the time of the harvest and falling leaves. In combination with Kokuto Shochu, i.e. shochu made from brown sugar, the chestnut liqueur really comes into its own.
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Matcha and melon - simply delicious!
Matcha and melon go very well together, as the beautiful sweetness of the fruit perfectly complements the bitterness of the tea. Together with the Kanomori gin and its unusual botanicals, which are reminiscent of a walk in the forest, the result is an exciting drink with complexity and depth.
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Drinking for a good cause: Happy Negroni Week!
It's that time of year again - from today it's "Drinking for a good cause", or Happy Negroni Week! Once invented by Campari and the US magazine "Imbibe", Negroni Week makes big waves around the world every year. The idea is always the same: For one week, bars around the world sell as many Negronis as possible for a good cause. Year after year, large sums of money are raised, which the bars either donate to a common donation pot or directly to a charity.
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