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Recipes

Welcome to our website, which is dedicated to special pleasures! Here you will find a fine selection of recipes in which alcohol gives that certain something. Whether you are in the mood for a sophisticated dessert with liqueur, a savoury roast with red wine or creative cocktails that you can make yourself, our recipes combine culinary diversity with fine spirits. Let yourself be inspired, discover new taste experiences and enjoy the perfect harmony of high-quality ingredients and aromatic accents. Cheers and bon appétit!


MONIN NITRO MARTINI
MONIN NITRO MARTINI
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QUEENS GARDEN
QUEENS GARDEN
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SALMON-DILL-MUSTARD ESPUMA
SALMON-DILL-MUSTARD ESPUMA
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APPLE CREAM
APPLE CREAM
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ZABAGLIONE WITH AMARENA PLUMS
ZABAGLIONE WITH AMARENA PLUMS
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APEROL SPRITZ
APEROL SPRITZ
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CAMPARI SODA
CAMPARI SODA
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NITRO BURRATA
NITRO BURRATA
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TIRAMISU ESPUMA
TIRAMISU ESPUMA
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NITRO COFFEE CAIPIRINHA
NITRO COFFEE CAIPIRINHA
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FIZZY ELDERFLOWER
FIZZY ELDERFLOWER
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PIMENTON DEL PADRON ESPUMA
PIMENTON DEL PADRON ESPUMA
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CHEESECAKE IN A GLAS
CHEESECAKE IN A GLAS
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NITRO ESPRESSO MARTINI
NITRO ESPRESSO MARTINI
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STRAWBERRY MOJITO
STRAWBERRY MOJITO
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APEROL SPRITZ
APEROL SPRITZ
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BLUE MOON COCKTAIL
BLUE MOON COCKTAIL
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DARK CHOCOLATE TARTLET
DARK CHOCOLATE TARTLET
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NITRO TONIC SOUR
NITRO TONIC SOUR
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BRAZILIAN COFFEE
BRAZILIAN COFFEE
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Good to know

Alcohol as a flavour enhancer in savoury dishes
Alcohol in savoury dishes? Absolutely! It is not just used for refinement, but also brings complex flavours to the kitchen. A classic is the use of red wine in sauces such as an aromatic Bolognese or a coq au vin. The alcohol releases the flavours of the wine during cooking and enhances the seasoning of the other ingredients. Beer is also a popular companion in the kitchen. Dark beer is perfect for adding a hearty depth to stews or roasts. One example would be a succulent beer roast with a thick sauce – ideal for cosy evenings. White wine, on the other hand, is a key ingredient in dishes such as risotto. The slightly acidic taste highlights the flavours of the cheese and spices without being overpowering. Not to be forgotten are spirits such as whiskey or rum, which are often used for marinades. The alcohol gives a whiskey steak a smoky flavour, while the marinade makes the meat particularly tender. Tip: a large proportion of the alcohol evaporates during cooking, leaving only the flavour.


Tempting desserts: sweet dishes with a kick
When it comes to desserts, alcohol gives many recipes that certain something. A tiramisu without amaretto? Unthinkable! The liqueur gives the Italian speciality its unmistakable taste. Rum is also a favourite in dessert cuisine. Whether in rum babas, a succulent cake variety, or in rum balls – the strong, sweet note delights sweet tooths worldwide. Fruit desserts also benefit from a touch of alcohol. A flambéed Crêpe Suzette with orange liqueur or a fruit salad refined with Cointreau is a highlight at the end of the menu. For chocolate lovers, the combination of whiskey or Baileys is ideal. A chocolate mousse with a shot of Baileys not only tastes creamy, but also seduces with a touch of elegance. Alcoholic ice creams are particularly popular in summer. Sorbets flavoured with sparkling wine or Prosecco are refreshing and light – perfect for hot days. Try a raspberry Prosecco sorbet or a citrus sparkling wine sorbet for a touch of luxury in your kitchen.


Cooking and baking with spirits: tips and tricks
Using alcohol in recipes requires a sure instinct. The right dosage is crucial to emphasising the flavour without the alcohol becoming too dominant. Rule of thumb: it's better to start with a small amount and add more little by little. With sauces, the alcohol should be added early so that it can boil down sufficiently. This reduces the alcohol content and intensifies the flavours. By contrast, alcohol can often only be added at the end of the cooking process for desserts in order to retain the full flavour – such as when topping cream with liqueur. Another tip: high-quality ingredients make all the difference. A cheap red wine won't taste any better in a sauce. Therefore, you should use products that you would also enjoy on their own. If you are baking, you should be aware that a large part of the alcohol evaporates when heated. If you want to preserve the taste of the alcohol intensively, it is recommended to add it only after baking – for example, to icings or toppings.



Drinks and cocktails: the perfect accompaniment to a meal
Alcohol is not only a highlight when it comes to cooking, but also when it comes to accompanying a meal. Cocktails made with fresh ingredients such as herbs, fruit or spices go perfectly with many dishes. A fruity Aperol Spritz as an aperitif or a classic Negroni before dinner whet the appetite for the meal. For fans of hot drinks, alcoholic creations such as Irish coffee or mulled wine are perfect for cold days. Dessert drinks such as an espresso martini or a Baileys shake are a stylish way to round off a meal. Last but not least, combining food and wine is a timeless classic. Whether it's a light white wine with fish or a full-bodied red wine with game, the right choice highlights the flavours and ensures a harmonious overall experience.


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