Cocktail mit melone

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.

Trafalgar Punch

During the Britannia Age of Sail, the men who sailed those great wooden ships liked nothing better than to sit around a big bowl of punch drinking toasts. Trafalgar Punch is precisely the sort of thing they would have served back then.

8 oz. Larressingle VSOP Armagnac

4 oz. Wray & Nephew White Overproof rum

The peel of 3 lemons, cut in wide spirals

6 oz. fresh-squeezed, strained lemon juice

In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the Taylor Fladgate 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings.

Maria McClaire

A nod to the current trendiness of Irish whiskey and Italian bitters, the Maria McClaire uses Fonseca Siroco White Port to bridge the gap between them, creating a smooth and mellow drink that has an intriguing edge to it.

Stir well with cracked ice:

1 1/2 oz. Irish whiskey

2 dashes Peychaud's Bitters

Strain into a chilled cocktail glass and twist a thin-cut swatch of orange peel over the top.

Saint Valentine

First showcased in David Wondrich's column for Esquire, this cocktail is great for anytime of the year.

Shake well with ice:

1 1/2 oz. good, flavorful white rum

1/2 oz. orange curacao or Grand Marnier

1/2 oz. oz. fresh-squeezed lime juice

Strain into a chilled cocktail glass.

Louisville Julep

The Mint Julep - a far more popular and flexible formula than it is today - as made by Mr. Redding, who kept the Pearl Street House in Louisville twenty years before the Civil War.

Put 1 1/2 teaspoons superfine sugar and 1/2 oz water in the bottom of a pint glass and stir to dissolve. Add 6 or 7 mint leaves and press them lightly with a muddler. Fill the glass with finely-cracked ice. Add:

1 oz. Larressingle VSOP Armagnac

1 oz. Appleton Estate Reserve Rum

Pour this carefully into another pint glass, pour it back and repeat 3 or 4 times until everything is mixed.Add more ice to fill the glass, insert 4 or 5 good sprigs of mint, nestle a berry or two among the mint and add a couple of straws. Then smile.

This dark, rich and masculine pre-Prohibition classic comes from the bar of the old Waldorf Astoria hotel, on the site where the Empire State Building now stands. It was named not after the hordes of commuters who use nearby Penn Station but rather after a horse race, the Suburban Handicap, that was run every June at Sheepshead Bay (these days, they run it at Belmont).

Stir well with cracked ice:

1/2 oz. Appleton Estate Reserve Rum

1 1/2 oz. rye whiskey

Strain into a chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.

Bar Drake Manhattan

The signature drink of the Sir Francis Drake Hotel on Powell St. in San Francisco, the secret is the smidge of maple syrup that magically blends the Fonseca Bin 27 Ruby Port and bourbon together. Seemingly everyone who has visited this ornate hotel bar remembers its "old school" Prohibition ambience and the Bar Drake Manhattan.

2 1/4 oz. Woodford Reserve Bourbon

1 bar spoon of maple syrup

Dash of Angostura bitters

Pour all ingredients over ice into a mixing glass. Stir the drink and strain into a cocktail glass. Garnish with brandied cherries.

Bin 27 Martini

During the Martini's heyday in the 1960s, the Rat Pack, James Bond and Madison Avenue exec's downed multiple rounds at lunch. The current retro appeal of Mad Men has helped make the Martini cool again and Fonseca Bin 27 Ruby Port adds a new twist to a classic cocktail.

1/2 oz. Cranberry juice

Combine all the ingredients into an ice filled shaker.

Shake and strain into chilled martini glass. Garnish with olives.

Bin 27 on the Rocks

Bin 27's lush aromas and deep flavors are a new tasting experience on ice.

In a highball or rocks glass, fill the glass with ice and cover with Fonseca Bin 27 Ruby Port. Garnish with an orange wedge and a mint sprig.

Tawny Crushed

The young, fresh aromas and flavors of Croft Fine Tawny Port are rendered in a new way when served over crushed ice.

Fill a highball glass with crushed ice and cover with Croft Fine Tawny Port. Garnish with a lemon wheel.

Siroco and Tonic

White Port was first introduced by Taylor Fladgate in the 1930s. Fonseca Siroco's tart stone fruit aromas and flavors are given an edge and made lighter with tonic water.

1 part tonic water

Fill a highball glass with ice. Add Fonseca Siroco White Port and the tonic water. Stir well and garnish with a lemon wheel, mint leaf, or basil leaf.

Port Lemonade

Luscious red berries meet lemon to form a cherry and citrus-flavored cocktail.

1 1/2 parts vodka citron

2 parts lemonade

Fill a highball glass with ice. Add all of the ingredients and stir well. Garnish with a lemon wheel and a straw.

Ruby Sparkler

Here, the general motif of a Kir Royale is given 'the Port treatment,' and spicy, red berry flavors of Fonseca Bin 27 Ruby Port are lifted by the brut sparkling wine.

2 parts brut sparkling wine (well-chilled)

Fonseca Bin 27 Ruby Port into a well-chilled Champagne flute and top with brut sparkling wine. Garnish with a fresh blackberry or strawberry.

Taylor Fladgate Imperial

A splash of Scotch throws the profound caramel and nutty aromas and toasty flavors of Taylor Fladgate 10 Year Old Tawny Port into relief in this contemplative cocktail.

Splash of 10 Year Old Scotch whisky

Using a shaker, mix Taylor Fladgate 10 Year Old Tawny Port and the 10 Year Old Scotch whisky. Serve in a well-chilled vermouth cocktail glass. Garnish with an orange twist.

Pink Diamond

The "classic" CROFT PINK cocktail made with CROFT PINK Port, soda water and a squeeze of lemon to underscore the clean, tart berry flavors that refresh and cleanse your palate.

1 part soda water

Lemon wheel for garnish

Pour both CROFT PINK and soda water into a highball glass filled with ice. Squeeze a lemon wedge over the top and stir. Garnish with a lemon wheel.

Pink Blossom

Created by renowned wine journalist Leslie Sbrocco, PINK Blossom is aromatic and fresh made with CROFT PINK Port, St. Germain Elderflower liqueur and brut sparkling wine. This effervescently festive delight may well have you thinking of the beach all through the year.

1 oz. St. Germain Elderflower liqueur

2 oz. brut sparkling wine

Fresh raspberries or blueberries

Put 4-5 ice cubes in a highball glass, pour in St. Germain and add CROFT PINK Port, then give a quick stir. Top with sparkling wine and garnish with a skewer of fresh berries.

Bubbles & Pink

Together, CROFT PINK Port, Prosecco, and Cointreau form the backbone of this tangy, world-offlavor cocktail. This cocktail well help you brave the cold and cool off with equal measure.

1/2 oz. Cointreau

2 dashes of bitters

1 lemon twist, as garnish

Pour all the ingredients into a chilled Champagne flute. Stir briefly and add the garnish.

Punchy Pink

This drink's wonderful blend of CROFT PINK Port, lemonade, pomegranate juice, Prosecco, and fresh strawberries is a new take on the classic holiday punch with provocatively tart, lively and vibrant flavors.

1 part lemonade

1/2 part pomegranate juice

1/2 part Prosecco

Chopped strawberries (or other fresh fruits)

A handful of mint

Make sure all ingredients are well-chilled. In a large pitcher, pour in all ingredients and stir. Serve into cocktail or punch glasses.

DIY Cocktails

Tag Archives: melon

DIY Melon Liqueur

Melons have more concentrated sweetness than other fruits and a distinct funky undertone that really pairs well with alcohol. A good melon liqueur can turn basic club soda into a sophisticated summer cooler or add another layer to a complex tiki drink.

2 cups chopped cantaloupe (about half a melon)

1 1/2 cups vodka

Combine chopped melon and vodka in a glass jar. Seal and shake, then et mixture steep for 3 days at room temperature. Strain fruit out, pressing down to extract liquid. Filter mixture through a coffee filter or through two layers of cheesecloth. Boil sugar and water over medium heat, stirring constantly, until sugar is dissolved. Let syrup cool. Combine syrup with the melon infusion. Seal in bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.

The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.

Melon Cocktails

Summer time is melon time! So find a melon and put it into your cocktails. Here are a few summery melon cocktail recipes to try.

It’s basically a gin & tonic with melon … which sounds like a good idea to me! (You can use your favorite gin, but this one is good with a light, floral gin)

A blended margarita amped up with the power of cantaloupe. I’m in.

This recipe uses honeydew and cantaloupe for extra melon flavor.

Watermelon and a little heat go well together in this rum cocktail.

Honeydew, cucumber, and mint balance well with tequila for a refreshing summer cocktail.

Cantaloupe Cocktails

Borderline Escape from Saveur

Cantaloupe. It’s not just for breakfast. Late August is a great time to get juicy, flavorful cantaloupe—whether it’s from the supermarket, farmers market, or your own garden. It’s an easy fruit to convert into a cocktail ingredient. You could also try any melons similar to cantaloupe, like gaia or ambrosia melons. No melon liqueur necessary! (Although if you want to use your fresh fruit to make your own melon liqueur that will kick Midori’s butt any day, try this simple DIY melon liqueur recipe.)

I’m a big fan of Pimm’s, and this simple sparkling recipe is a refreshing way to use the stuff besides the famous Pimm’s Cup.

This vodka cocktail has a little lemon, cucumber, pepper, and basil to bring excitement to the humble cantaloupe.

Cantaloupe and tequila are a fantastic pairing. Add chili, lime, and salt … and you’re on your way to a summer party drink.

A little gin and ginger turn cantaloupe into a sophisticated tipple for brunch or sunny afternoons.

Use a combination of melons for this fun rum punch to make it colorful, or stick with whatever melon you have on hand. Who said a melon baller wasn’t a practical tool?

Bols cocktails

Cocktail workshops, bartending courses, cocktail recipes and more.

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Tropical Tiki Party

Picture yourself on a beach in the Caribbean. The sun is out there, your feet are in the sand, people are cheerful and you are drinking the best tropical cocktail you can think of.

Throwing a dinner party is a joyous occasion. You invite your friends or family and maybe you decorate your house of your garden. You spend the whole day getting the best ingredients you can, which you turn into the best dishes you can.

On your wedding day, you should be king and queen of the day. It is all about you and your happiness. A day you will always remember, and a day that everybody wants to remember.

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Milan, aperitivo and the Genever Sazerac. Read all about it in this weeks blog.

Cocktail mit melone

Bols Watermelon

What is Bols Watermelon

Bols Watermelon is a true watermelon liqueur with a fruity, sweet and juicy flavour and a slight hint of marzipan.

It has a deliciously refreshing, well balanced taste with a surprising, long finish. With its warm juicy red and slightly pink color and its distinctive, mouth-watering fragrance, it is diverse in its application. Its mature and versatile flavour lends itself to some outstanding fresh and fruity summer cocktails.

Within 48 hours

Juicy watermelon with a slight hint of marzipan

Slightly pinkish red.

content of bottle

Cocktail with Bols Watermelon

30 ml Bols Watermelon
30 ml Bols Vodka
30 ml Cranberry juice
2 item Squeezed Lime wedges

25 ml Bols Watermelon
45 ml Bols Genever 21
15 ml Fresh lemon juice
10 ml Sugar syrup(2:1)

Watermelon & Bitter Lemon

45 ml Bols Watermelon
Top up with Bitter Lemon

Cape Town Cooler

25 ml Bols Watermelon
10 ml Bols Sour Apple
25 ml Bols Genever
40 ml Apple juice
1 barspoon Sugar syrup
2 item Squeezed Lime wedges

Watermelon Old Fashioned

25 ml Bols Watermelon
60 ml Bols Vodka
10 ml Sugar syrup
2 item Squezed Lime wedges
2 dash Angostura bitters
2 dash Orange bitters

Melonen-Cocktail (Alkoholfrei)

Zutaten für 4 Portionen

Von der Melone einen Deckel abschneiden. Fruchtfleisch auslГ¶ffeln, von den Kernen befreien und mit den restlichen Zutaten pГјrieren. Mit gestossenem Eis in die ausgekГјhlte Melone fГјllen. Mit Minze garnieren.

Hast Du dieses Rezept ausprobiert? Hier markieren.

Kommentare zu Melonen-Cocktail (Alkoholfrei)

Du kannst dieses Rezept als Erste/r speichern! (Anmeldung erforderlich)

Meld dich an für das Kochmeister-Rezept des Tages

und verpasse nie wieder eine leckere Rezeptidee.

42 melone cocktail Rezepte

Spargel von oben nach unten schälen. Die Enden großzügig abschneiden und den Spargel anschließend in mundgerechte Stücke schneiden.

Die Wassermelone quer halbieren, das Fruchtfleisch mit einem Löffel herausholen und in Würfel schneiden. Kerne entfernen. Zucker.

Die Melone vierteln, von den Kernen befreien, das Fruchtfleisch herauslösen und zerkleinern. Die Aprikosen waschen, entsteinen und.

Weißen Spargel unter dem Kopf beginnend gründlich schälen, vom grünen Spargel nur die Enden schälen. Zuerst den weißen, dann den g.

Super einfach und super lecker

Die Melonen schälen und entkernen. Das Fruchtfleisch mit dem Zucker und dem Zitronensaft gut pürieren. Anschließend den Limoncello.

Krabben- Cocktail mit Melone , Feige und Orangenlikör für den besonderen Frucht-Kick

Alkoholfreier Cocktail mit Melone und Kiwi

melonig fruchtiger Cocktail

8 kleine Kugeln aus dem Fruchtfleisch der Honigmelone stechen. Auf jedes Glas 2 Kugeln verteilen. In einer Karaffe den Orangensaft.

Wodka und Zitrone in ein Pintglas oder 1/2 Liter - Bierglas geben und mit Pils oder Lager auffüllen.

Den Zucker mit Wasser auflösen und abkühlen lassen. Die Melone pürieren und mit dem Zitronensaft unter das Zuckerwasser mischen. I.

Mixgetränk mit Alkohol

Alle Zutaten in einen Shaker geben, ordentlich durchschütteln und in ein mit Crushed Ice gefülltes Glas geben. Sehr erfrischend.

leichte Erfrischung für den Sommer

sehr erfrischend an heißen Sommerabenden

Eis, Midori, Zitronensaft und Eiweiß in den Shaker geben; gut schütteln. Durch ein Sieb in ein Kelchglas gießen. Deko: Melonenbäl.

Die Melone so aufschneiden, dass sie als Topf benutzt werden kann. Das Fruchtfleisch von der Schale lösen und mit einem Mixer püri.

Man köpfe eine schöne, reife Cantaloupmelone, benutze das geköpfte Stück als Deckel. Dann löse man das innere Fruchtfleisch heraus.

Das Rezept ist ausgelegt für ein 300 ml Glas. Die Zutaten sollten schön gekühlt sein. Das Glas etwa zu einem Viertel mit Crashed.

Die Wassermelone in mundgerechte Würfelchen schneiden und circa 60 Minuten im Gefrierfach durchkühlen lassen. Dann auf vier große.

Crevettencocktail

für 4 Port.

2 Cantaloupe-Melonen
1/2 Limette
20 g Kürbiskerne
100 g Rama Cremefine zu verwenden wie Crème fraîche
Jodsalz
Pfeffer
200 g gegarte Crevetten

Zubereitung

1. 2 Melonen halbieren, entkernen, das Fruchtfleisch bis auf einen Rand von ca. 1 cm mit einem Löffel aushöhlen und in Würfel schneiden. Von 1/2 Limette den Saft auspressen. 20 g Kürbiskerne in einer Pfanne ohne Fett anrösten.

Tipp zu diesem Rezept

Den Salat mit etwas Sherry aromatisieren.

Zubereitungszeiten des Rezepts Crevettencocktail:

Vorbereitungszeit: 25 min

Hier findest du die Nährwerte des Rezepts Crevettencocktail.

Cocktails

A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Red Vermouth

1) Pour the ingredients directly in a old-fashioned glass

2) Fill with ice cubes

3) Add a splash of soda water

4) Garnish with orange slice or lemon peel.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Gin

- 1 part (1oz, 3cl) Red Vermouth

- 1 slice of orange

1) Pour all ingredients directly into a rock glass filled with ice

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.

recipe

- 2 parts (1oz, 3cl) Campari

- 2 parts (1oz, 3cl) Red Vermouth

- 3 parts (1oz, 3cl) Bourbon Whiskey

1) Pour all ingredients into mixing glass with ice cubes.

2) Stir well and strain into chilled cocktail glass

3) Garnish with lemon twist.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.

recipe

- 1 part (1⁄4 oz, 4cl) Campari

- 3 parts (top) Orange juice

1) Pour the ingredients into a tall glass filled with ice.

2) Garnish with a slice of orange.

As the name suggests, it is commonly used to serve cocktails made with fruit juices.

In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.

recipe

- 1 part (1 oz, 3cl) Campari

- 1 part (1 oz, 3cl) Red Vermouth

- 1 part (top) Sparkling Wine

1) Build in a double rocks glass with ice.

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.

recipe

- 1 part (1,1⁄4 oz, 3,75cl) Campari

- 3 parts (top) Tonic Water

1) Build the drink in a balloon glass with ice.

2) Garnish with a slice of orange.

A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.

It holds about 415 ml and is 18 cm high.

This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.

recipe

- 1 part (2 oz, 6cl) Campari

- 3 parts (top) Soda water

1) Prepare directly inside the glass.

2) Pour the chilled Campari and top up with soda.

3) Garnish with an orange slice if desired.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.

recipe

- 1 part (2 oz, 6cl) Campari

1) Shake well with ice and pour into a chilled cocktail glass.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.

recipe

- 1 part (2 oz, 6cl) Campari

1) Prepare this cocktail directly inside an ice-filled glass.

3) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’

recipe

1 part (3 cl - 1oz) Campari

1 part (3 cl - 1oz) Red Vermouth

1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous

admirers, the male stars of Hollywood of the time.

recipe

- 1 part (3 cl - 1oz) Campari

- 1 part (3 cl - 1oz) Rye Whiskey

- 1 part (3 cl - 1oz) Dry Vermouth

1) Pour all ingredients into a mixing glass filled with ice cubes.

2) Stir well and strain into a chilled cocktail glass.

3) Garnish with orange peel and red cherry cocktail.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.

recipe

- 1 part (11⁄2 oz, 4,5 cl) Campari

- 1 part (1oz, 3 cl) Elderflower syrup

- 3 parts (3oz, 9 cl) Prosecco

1) Prepare directly inside an ice filled glass

2) Pour the prosecco first then the elderflower and finally the Campari.

3) Garnish with fresh mint leaves and stir gently.

Size: from 30cl to 60cl

This glass has recently become popular for Prosecco based cocktails.

The Mixology Map

Find out which campari cocktail perfectly suits you.

Wedding Reception

Start your party with a little surprise.

To set the mood for your wedding dinner we serve you and your guests an aperitif with a magnificent view over the city of Zurich, Lake Zurich and the Alps. Weather permitting, we serve the aperitif outdoors.

Aperitif suggestions UTO KULM Hotel

Welcome your guests with an aperitif.

We offer a selection of cocktail packages for every taste. Enjoy non-alcoholic drinks or sip a Féchy from the Riegger Cave. Try a Johannisberg, Maître de Chais, or an exclusive Räuschling from Höcklistein. With this we serve tortilla chips and Mexican salsa, homemade wraps, sliced cheese, dried beef, smoked ham, Grisons dry sausage and pretzels. Everything your heart desires.

From November to February, we welcome you and your guests with an aperitif at the campfire.

For groups up to 15 people we serve an aperitif in our exclusive Mouton wine cellar. For a group of 15 to 30, we serve the aperitif in our vaulted cellar, Caveau.

Aperitif packages
finger food
campfire aperitif
wine cellar aperitif
Info (PDF)

To set the mood for your wedding dinner we serve you and your guests an aperitif.

- Pin it!
nur eine Auswahl vom gesamten Buffet

bereit für den Apéro

erfrischend und fein

Schön und lecker: Schinken mit Melone im UTO KULM

42 cocktails mit melone Rezepte

Spargel von oben nach unten schälen. Die Enden großzügig abschneiden und den Spargel anschließend in mundgerechte Stücke schneiden.

Die Wassermelone quer halbieren, das Fruchtfleisch mit einem Löffel herausholen und in Würfel schneiden. Kerne entfernen. Zucker.

Die Melone vierteln, von den Kernen befreien, das Fruchtfleisch herauslösen und zerkleinern. Die Aprikosen waschen, entsteinen und.

Weißen Spargel unter dem Kopf beginnend gründlich schälen, vom grünen Spargel nur die Enden schälen. Zuerst den weißen, dann den g.

Super einfach und super lecker

Die Melonen schälen und entkernen. Das Fruchtfleisch mit dem Zucker und dem Zitronensaft gut pürieren. Anschließend den Limoncello.

Krabben- Cocktail mit Melone , Feige und Orangenlikör für den besonderen Frucht-Kick

Alkoholfreier Cocktail mit Melone und Kiwi

melonig fruchtiger Cocktail

8 kleine Kugeln aus dem Fruchtfleisch der Honigmelone stechen. Auf jedes Glas 2 Kugeln verteilen. In einer Karaffe den Orangensaft.

Wodka und Zitrone in ein Pintglas oder 1/2 Liter - Bierglas geben und mit Pils oder Lager auffüllen.

Den Zucker mit Wasser auflösen und abkühlen lassen. Die Melone pürieren und mit dem Zitronensaft unter das Zuckerwasser mischen. I.

Mixgetränk mit Alkohol

Alle Zutaten in einen Shaker geben, ordentlich durchschütteln und in ein mit Crushed Ice gefülltes Glas geben. Sehr erfrischend.

leichte Erfrischung für den Sommer

sehr erfrischend an heißen Sommerabenden

Eis, Midori, Zitronensaft und Eiweiß in den Shaker geben; gut schütteln. Durch ein Sieb in ein Kelchglas gießen. Deko: Melonenbäl.

Die Melone so aufschneiden, dass sie als Topf benutzt werden kann. Das Fruchtfleisch von der Schale lösen und mit einem Mixer püri.

Man köpfe eine schöne, reife Cantaloupmelone, benutze das geköpfte Stück als Deckel. Dann löse man das innere Fruchtfleisch heraus.

Das Rezept ist ausgelegt für ein 300 ml Glas. Die Zutaten sollten schön gekühlt sein. Das Glas etwa zu einem Viertel mit Crashed.

Die Wassermelone in mundgerechte Würfelchen schneiden und circa 60 Minuten im Gefrierfach durchkühlen lassen. Dann auf vier große.

понедельник, 1 января 2018 г.