Wein cocktails

ort: the fortified wine that has held a distinct, prestigious allure for over 400 years. Mainly known as an aperitif that is served neat, Port also has a storied history of being a main ingredient in cocktails. In the 17th century, British gentlemen and sea captains combined Port with sugar, water, and nutmeg to form the "sangaree" (the precursor to the modern day sangria). By the 18th century, Jerry Thomas famously mixed Port with an egg to create the "Port Wine Flip." Whether in a punch bowl or a silver Mint Julep cup, Port in cocktails used to be everywhere.

The uncanny compatibility of Port and spirits has a lot to do with how Port is made. In the days of sailing ships, transporting wine on a transcontinental voyage required that winemakers add alcohol in the form of spirits to make sure the wine survived the harsh conditions encountered during several months at sea. Typically, the added spirit increased the wine's alcohol level from 13 to 20%, and the resulting wine's hefty structure helped it keep very well for months in variable conditions and for many decades in a proper cellar. This is how fortified wines were born.

Today, Port has become somewhat lost in the cocktail world's shuffle, difficult to find amid the fervor of flavored liqueurs and multi-colored drinks. Nevertheless, the cocktail world is abuzz and energized as classic cocktail ingredients are undergoing a renaissance, making Port - and its use in cocktails - ripe for re-discovery. Port wines have opulent flavors and round, velvety textures giving both classic and modern cocktails enticing aromas, alluring character and robust body. Used as an excellent base or an exceptional "dash" to cocktails, Port is a new "go to" concept for your recipe bag of tricks. No longer solely the province of old men in smoking jackets puffing on stogies, Port is now being rediscovered by a youthful crowd hungry for history, who think cocktails are fun, a bit decadent and see this as an essential part of entertaining.

Ciao, Averna: 3 Great Cocktails With This Italian Liqueur

Maybe you like Campari, but only if it comes in a Negroni; maybe you’ve tried Cynar but it’s just too bitter. So let us introduce one of the most friendly liqueurs we know: Averna.

Produced in Sicily since the 19th century, Averna is one of many Italian liqueurs known as amari. They range from light and sweet to profoundly bitter, but have a few things in common: They’re generally consumed as an aperitivo before dinner to kick up the appetite, or a digestivo afterwards. And since they’re made according to proprietary recipes, steeped with roots, herbs, and more, each one is unique.

So what’s so great about Averna? It’s got a rich, caramel sweetness that endears it to many drinkers, adding a pleasant, mellow weight to cocktails while still bringing all those cool intricate herbal flavors we love. Try it on its own, over an ice cube or in these three simple cocktails below.

Easy: Averna & Ginger Beer

We like ginger beer with sweeter liqueurs and spirits, since it lends a sharp bite. So it’s little surprise that it gets along great with Averna.

Instructions: In a tall glass with ice, combine 1 1/2 ounces of Averna and 4 ounces of ginger beer. Garnish with a lime wedge, squeezing it into the drink.

Intermediate: Black Manhattan

We love any and all riffs on the Manhattan, and this modern classic is no exception — whiskey plus Averna, stirred together with bitters. While the original recipe used bourbon, we prefer slightly drier, spicier rye; Redemption’s 92-proof rye is a great choice here.

Instructions: In a mixing glass with ice, combine 2 ounces of rye, 1 ounce of Averna, and a dash of Angostura bitters. Stir that all up until well-chilled, then strain into a cocktail glass. Garnish with a grapefruit peel.

Advanced: Averna y Tequila

Grapefruit’s bittersweet character makes it an excellent companion to many amari, including Averna, and together, they take well to the sharp bite of tequila. Refreshing and drinkable like a margarita, but a lot more complex.

Instructions: In a cocktail shaker with ice, combine 1 1/2 ounces of silver tequila, 1 ounce of fresh grapefruit juice, and 3/4 ounce of Averna. Shake that up until well-chilled, then strain into a rocks glass with fresh ice. Garnish with a grapefruit slice.

10 prosecco cocktails you can make in minutes

Prosecco is great on its own but benefits from the addition of other carefully chosen ingredients. Discover our bubbly cocktail recipes – ideal for a party.

The light flavour and delicate fizz of prosecco make it an ideal candidate for imaginitive mixing. Try the following blending ideas for sophisticated party drinks.

Our video guide to making prosecco cocktails should help you hone your skills…

Our top 10 prosecco cocktails.

Mix one part crème de cassis with 1 tablespoon of lemon juice and top with three parts prosecco. Skewer a couple of blueberries onto a sprig of thyme and drop into the glass to serve.

Invented by Sophie Dahl. Fill a glass with prosecco and pour one tablespoon of rose syrup down the inside of the glass so that it slides to the bottom.

Place a Kirsch-soaked cherry along with one tablespoon of Kirsch in the bottom of a champagne flute. Top with one part Amaretto Disaronno and three parts prosecco.

Put a hibiscus flower (from lakeland.co.uk and some supermarkets) with one teaspoon of its syrup in the bottom of a glass, and pour over prosecco. Don't discard the flower - it tastes of raspberry and rhubarb.

Decorate the rim of a champagne flute by dipping it in a saucer of water then into a dish of one tablespoon caster sugar mixed with half a teaspoon of ground cinnamon. Add one tablespoon of ginger syrup from a jar of stem ginger into the glass then top with equal quantities of pear juice and prosecco, garnish with a slice of stem ginger.

A relation of the Negroni. Mix four parts prosecco, one part sweet vermouth (such as Martini Bianco) and one part Campari. Serve with a twist of orange zest.

7. Raspberry prosecco bellini

Pour one part raspberry liqueur into a champagne flute then add one sprig of fresh basil. Top with four parts prosecco and serve.

A splash of sloe gin and a blackberry or two, topped up with prosecco.

Combine the juice of one clementine with one part Cointreau and three parts prosecco in a champagne glass or tumbler. Garnish with a sprig of rosemary and a slice of clementine studded with cloves.

For a spin on this classic, place one part elderflower cordial, one part lemon juice and one parts gin in a cocktail shaker with ice. Shake until well combined then strain into a tall glass. Top with prosecco and serve with a twist of lemon and a couple of mint leaves.

Looking for more inspiration? Try out some more of our prosecco recipes.

What's your favourite way to serve prosecco? Do you prefer to keep things simple or can't resist a splash of colour? Share your ideas and tips in the comments below.

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Wein cocktails

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.

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.

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.

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.

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.

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.

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.

Holiday Wine Cocktails

Upcoming Dates:

• Saturday, November 25, 2017 - 10:00am to 04:30pm
• Saturday, December 2, 2017 - 10:00am to 04:30pm
• Saturday, December 9, 2017 - 10:00am to 04:30pm
• Saturday, December 16, 2017 - 10:00am to 04:30pm

Get into the holiday spirit at Meadowcroft Wines. They are creating fresh and festive wine cocktails, or wine-tails, that will go perfectly with your holiday party. Sample a complimentary wine cocktail with each Classic Wine Tasting every Saturday (11/25 – 12/16) in the Meadowcroft Tasting Room.

“We’re mixing up some very ‘spirited’ holiday wine cocktails,” says Tom Meadowcroft, Owner and WineGrower at Meadowcroft Wines, “in collaboration with our Cornerstone neighbors, Prohibition Spirits. We look forward to sharing these fun, wine-tails with you.”

Wein und Cocktails (Einladung)

Wähle zwischen einem Longdrink, Martini, oder Weinglas aus und erlebe, wie dein Getränk zum Leben erweckt wird. Füge ein Foto hinzu und du bist der Held des Abends. Ideal zum E-mailen oder für Facebookveröffentlichung.

Great for: Cocktailparty, Mit und ohne Foto, Drucken

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At Smilebox we believe that how you share your photos should be as memorable as the photos themselves. So we've designed a new way to bring your photos and videos to life.

Our simple application lets you quickly and easily create slideshows, invitations, greetings, collages, scrapbooks and photo albums right on your computer. With more than 1000 customizable templates to choose from, you'll find inspiration around every corner.

Whether you want to drop a photo into an everyday greeting, put together a slideshow for your sports team, or create a special holiday keepsake book, the result is professional and one-of-a-kind.

And Smilebox gives you more ways to share: Facebook, email, blog, printing at home or to a store, and burning to DVD. Smilebox makes sharing photos with your family and friends easy, unique and memorable.

Hugo - Champagne Aperitif With Elderflower and Mint

Recipe by BecR2400

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Hugo - Champagne Aperitif With Elderflower and Mint

SERVES:

Ingredients Nutrition

• 100 ml prosecco (recommend Korbel Brut) or 100 ml champagne, brut (recommend Korbel Brut)
• 150 ml sparkling water
• 1 -2 teaspoon elderflower syrup
• organic mint leaf
• 2 organic limes, juice of
• 1 organic lime, sliced
• ice cube

Directions

1. Crush or muddle 4 mint leaves in a champagne or large wine glass.
2. Add a small amount of elderflower syrup (about 1-2 teaspoons or 5-10 ml). Be careful not to add too much, otherwise you will end up with an overly sweet aperitif.
3. Add the lime juice, champagne (100 ml= 3.38 fluid ounces) and mineral water (150 ml= 5 fluid ounces). Stir well with a cocktail spoon.
4. Add more mint leaves and lime slices, and ice as desired.
5. Serve with a straw.

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Nutrition Info

Serving Size: 1 (173 g)

Servings Per Recipe: 2

Amt. Per Serving % Daily Value Calories 78.6 Calories from Fat 1 2% Total Fat 0.2 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 7.3 mg 0% Total Carbohydrate 13.9 g 4% Dietary Fiber 2.8 g 11% Sugars 2.9 g 11% Protein 0.7 g 1%

White Wine Spritzer: Easily Add Sparkle to Any Wine

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

The White Wine Spritzer is a classic drink and one of the easiest cocktails you can mix up. It requires just two ingredients and is a fantastic way to dress up and add sparkle to any still white wine.

The key to a great spritzer is to make sure your wine and sparkling water are as cold as possible. This creates a refreshing cocktail that really opens up the aromatics of the wine. It can also make an otherwise not-so-impressive wine enjoyable.

While you can vary the ratio to fit your taste and a particular wine, it's often best to begin with a 3:1 pour. This means you'll pour 1 part soda or water for every 3 parts of wine.

The White Wine Spritzer is an uncomplicated drink but it's also a nice foundation for a few enhancements. With the right garnish or some fruity ice, it can be just as impressive as any other cocktail. The best part is that its ease makes it a fantastic option to serve at a brunch, bridal shower, book club, or any small, intimate gathering.

What You'll Need

• 3 ounces chilled white wine
• 1​ ounce ​cold club soda (or mineral water)
• Garnish: lime wedge or orange peel

How to Make It

1. Fill a white wine glass or highball glass with ice.
2. Pour in the wine.
3. Top with club soda or mineral water.
4. Garnish with a lime wedge or orange peel.

Choose the Wine

The White Wine Spritzer is a nice way to enhance your wine experience, even mid-bottle. Wine certainly is enjoyable on its own, but there are times when you get in the mood for something just a little different. It is moments like this that a simple mixed drink comes in handy.​

The true beauty of the spritzer is that it will work with any white wine varietal you have on hand. Though Reisling, Pinot Grigio, and Sauvignon Blanc are used most often, you'll also find that a Chardonnay or Gewurztraminer are nice as well.

Select Your Sparkle

The spritz of the spritzer comes from a clear sparkling water or soda. Your options are just as varied as they are with the wine.

Sparkling water or mineral water are nice, clean options. For a hint of fruit, try one of the lightly flavored sparkling waters that are everywhere nowadays. The flavor options of brands like LaCroix offer some very fun spritzer possibilities.

On the flip side, you can also opt for a soda. Club soda is a popular option that enhances the aromatic notes of the wine without altering the flavor too much.

If you'd like to sweeten up the wine, ginger ale or a lemon-lime soda are good choices. Yet, you can also try out some of the newer boutique sodas which tend to be a little drier.

Give brands like Q Drinks and Fever Tree a try. Each of these is designed for mixed drinks and they are as impressive as any wine, making them a perfect match for any spritzer. Feel free to play with their flavors as well. For instance, Dry Sparkling offers lavender, rhubarb, and cucumber sodas that would be most interesting paired with a white wine.

Not Your Average Ice Cube

You might say that ice is the third ingredient in the spritzer and it does not have to be boring, either. Small touches can make a big impact, so feel free to play around with your ice.

It can be something as simple as freezing herbs or edible flowers in your ice cube trays. Borage is a fun one and the delicate blue flowers look fantastic when trapped in ice. They also add a hint of cucumber to the drink as they melt. Rosemary, lavender, mint, and many other herbs are delightful as well.

You can also use fruit to enhance your spritzer. Small berries can be frozen in ice or you can freeze fruit without water. Keeping frozen grapes in the freezer is a fantastic idea and offers a quick way to chill any wine drink with no dilution. Melon balls are also a fun option and a great way to use up leftovers after a family picnic.

For a very fun treat, stick a frozen fruit pop in your spritzer. This is great for summer and the longer it takes you to drink it, the more fruit will infuse into the drink. Make sure your glass is wide enough to fit the ice pop and place it top side down. The stick also lets you stir as you see fit.

Berry, peach, and mango ice pops add a nice splash of flavor and they're easy to make at home. If you want to add a boozy kick, you may even think about creating poptails for your spritzers.

How Strong Is the White Wine Spritzer?

As you might imagine, the White Wine Spritzer is a very mild mixed drink. The only alcohol in it is wine, which tends to range from 8 to 14 percent ABV.

For example, when a 10 percent ABV wine is watered down in the spritzer, the drink will have an alcohol content around 6 percent ABV. It really is one of the gentlest drinks you can mix up.

How to Choose a Sweet Tasting Wine

Mark Twain said, "There are no standards of taste in wine. Each man's own taste is the standard. " Sweet wines are often a person's initiation into wine drinking, but this doesn't make them inferior choices. Winemakers from around the world produce superior sweet, semi-sweet and fruity wines that are as well respected as dry wines and champagnes. Whether your preference is for a sweet wine or you're looking for a dessert pairing, consider your own taste to be the standard.

Look for an off-dry white wine like a Riesling, Gewurztraminer, Moscato or Asti Spumante. There is a range of sweetness within each varietal, from some being not very sweet to those that are considered dessert wines. Very sweet Rieslings are designated Beerenauslese, Eiswein or Trockenbeerenuslese. Asti is a sparkling wine that's a good introduction to wine drinking.

Try the slightly sweet or fruity red wines. Beaujolais, Syrah and Shiraz are fruity red wines, as is Italian Lambrusco, which should be served chilled.

Try a blush wine, such as White Zinfandel. Blush wines are pink, but they're made from red grapes whose skins are separated during the winemaking process. They're slightly sweet and pair well with light dinners.

Opt for a very sweet dessert wine. Late-harvest wines are made from grapes that have been left on the vine longer, so they're naturally sweet. French Sauternes and Hungarian Tokai fall into this category.

Finish a meal with a fortified port wine. To make port, alcohol is added to red wine for a more potent result. True ports come from Portugal. Vintage ports are matured in the bottle, and other ports are ready to be served as soon as they come to market. The variation in sweetness among different ports is not as pronounced as in other varietals.

Wine Cocktails

Once the days start getting warmer the demand for our refreshing fruity wine cocktails and punches increase which are marketed by our subsidiary "Mai-Geister GmbH". The classic original product of this range is our "Mai-Geister Bowle" – a punch flavoured with woodruff. Our SPLENDID wine cocktail series is immensely popular and is available in attractive designs in "Kir royal, strawberry, maracuja and peach" flavours.

All these fruity, fizzy cocktails and punches with an exciting 5,5 % alcohol content are great to drink when served chilled!

We complement this range with trendsetting drinks such as our “just - Hugo” - a real cult drink combining the fine aromas of elderberry blossom and mint.