Shake together rum and honey with ice and strain into a chilled champagne flute. Top off with the cold beer and stir carefully. Serve garnished with a long orange peel spiral.
Shake all ingredients vigorously with ice cubes, strain into a pre-cooled milk pitcher, and perfume with the orange zest’s essential oils. Goes very well with small Buchtel pastries or a piece of warm curd cheese strudel.
Roll out the short dough 3 mm thick and use it to line the bottom of a tart mould 26 cm in diameter. Chill the dough for several hours, then poke it with a fork at regular intervals and bake for ca. 15 minutes at 170 °C for a golden yellow appearance.
Wash the apricots, remove the stones and puree them. Advice: In order to have fruit pieces, don’t mix the apricots too smoothly. Add the lemon juice, the vanilla seeds, the rum and the lemon zests and let it cook for 10 to 12 minutes. Stir in between.
Mix the raisins with the rum and let it boil in a pot. Reduce the heat and put it aside until the raisins have soaked up all the liquid.
Preheat oven to 160 degrees (Celsius). Grease the baking tin and cover it with some flour. Let the butter sit at room temperature. Mix the flour with the baking powder. Separate the egg whites in a bowl and beat them with a pinch of salt until stiff.
Soak the raisins for half an hour in a bowl with 50ml of rum and 50ml of water. Separate the eggs. Mix the egg yolks with sugar and rum. Add the milk and the flour and mix with the pinch of salt.
Peel the kiwis, remove the stalk and cut it into pieces, puree them. Cut the watermelon pulp into pieces, remove the seeds and then puree it. Add the rum to the melonpuree.
Peel the pears. Pour the rum and 100 ml of water into a small pot. Add the pears and one tablespoon of sugar and poach the pears for 12-18 minutes on low heat.
Prepare 500 ml strong coffee. Scrape out a vanilla bean and stir the vanilla marc and the sugar and rum in the coffee. Pour the rum-coffee-mixture into a bowl and freeze it for three to four hours.
Put all the ingredients in a bowl and stir them. Put a lid on the bowl and let the mixture cool down in the freezer overnight or for at least six hours.
Stir all ingredients with ice cubes in an Old Fashioned glass until chilled. Serve garnished with a slice of orange and a rosemary twig.
Prepare a yeast dough. Mix the flour in a big bowl with the yeast. If you use fresh yeast, stir it with lukewarm milk. Add milk, eggs, egg yolks, sugar, icing sugar and the lemon zest. Let the dough rise on a warm place for about 30 minutes until it has grown to double its size.
Soak the raisins in water for about 15 minutes, then squeeze them out and chop them finely. Mix them with the rum. Spread the soft butter in a square on a baking tray.
Grease a Guglhupf mould with butter and dust with flour. Pour in the sand cake batter and bake in the oven for around 45 minutes at 170 °C. Remove from the oven and allow the Gugelhupf to cool in its mould for 20 minutes.
For the base: Put the cookies into a plastic bag and crumble them. Melt the butter and mix it with the cookies crumbles. Put baking paper into a round baking tin and press the cookie-base into the tin. Let it cool for about one hour.
Especially good ingredients for the punch mixture are sponge cake scraps and leftovers, Sachertorte, and leftover sponge fingers. If you don’t have any leftovers, you can of course prepare some fresh sponge cake according to the basic recipe.
Shake all ingredients vigorously with ice cubes and use a gold-trimmed porcelain tea service to serve. Arrange two beetroot crisps as a garnish.
Place the babas in large soup dishes, spray on the mascarpone cream in a circular fashion, distribute berries around the babas, and pour a bit of rum pot liquid into the bowls.
Steep the milk oolong teabag in the rum for 4 minutes. Shake all ingredients with ice cubes and serve in an ice-cold teacup.
Prepare a piping bag of chestnut puree mixed with rum and simple syrup. Pipe onto the frozen slices and sprinkle with chopped pistachios.
Preheat the oven to 150-160 degrees. Heat the milk, stir in the cocoa powder. Mix the hot cocoa with the rum and fill it into cups.