Stir all ingredients together with ice cubes. Strain onto an ice ball in a tumbler.

Stir the STROH 40-punch infusion, apricot liqueur and chocolate liqueur in a frosted mixing glass with ice cubes until chilled. Strain into a pre-chilled Martini glass and layer on the lightly whipped…

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.

Shake all ingredients vigorously with ice cubes. Strain into Chinese jujube wood cups or into cocktail glasses. Top with freshly grated nutmeg.

* For the jujube almond milk, mix 1 l unsweetened…

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.

Use a hand juice press to squeeze out the lime half into a copper cup. Add some ice and the other ingredients and stir.

* For the ginger lemonade mix 50 cl water with half a teabag of Kissa rooibos…

Combine all ingredients in a wine glass over ice cubes. Serve with a cinnamon stick.

Pour ginger beer into a long drink glass with ice, lightly squeeze the lime pieces and add them, and finish by carefully pouring in the rum. Garnish with a maraschino cherry if desired.

Stir all ingredients in a stirring glass with lots of ice until cold. Strain into a well-chilled Martini glass or cocktail glass. Garnish with a maraschino cherry.

Combine ingredients and gradually heat (but do not boil!) in a pot until the liquid emulsifies. Pour into a heat-resistant glass or cup and grate on a bit of nutmeg.

For the ice cubes: Mix STROH rum with the water. Fill into ice cube molds or freezer bags. Leave to set in the freezer overnight. Cut the lemons and limes into slices.

Shake all ingredients except the beer vigorously with ice cubes and strain into a glass with ice

Shake all ingredients together with ice cubes and serve in a chilled cocktail glass. Garnish with a dried lavender twig.

Shake all ingredients vigorously with ice cubes. Strain into a cocktail glass and top with grated tonka bean.

Shake all ingredients in a shaker with ice cubes to chill. Strain into a fancy glass over ice cubes or crushed ice. Serve garnished with pineapple pieces marinated in simple syrup plus a fresh cherry.

Briefly stir together all ingredients with ice cubes. Serve in ice-cold stoneware or a clay bowl. Garnish with sun-dried tomatoes.

Shake all ingredients (except for the rum) with ice and set aside. Place the fried ice cream ball in a Chinese rice bowl and flambé for 10 seconds with STROH 80. Strain the finished drink over the…

Dissolve sugar and bitters in a long drink glass with soda water (around 2 cl). Add tamarind syrup, rum, lime juice, and citrus zests, and stir with ice cubes to chill.

Shake all ingredients vigorously with ice cubes and pour through a tea strainer into a pre-cooled cocktail glass, repeating the straining process once.

Stir all ingredients in a frozen mixing glass until chilled. Strain over a large chunk of ice into a Double Old Fashioned glass and serve garnished with an orange twist.

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…

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.

Shake all ingredients vigorously with ice cubes and fill “double” (through a tea strainer) into the pre-chilled cocktail glass.

Shake all ingredients vigorously with ice cubes and pour "double" (through a tea strainer) into the pre-cooled cocktail glass.

Shake all ingredients vigorously with ice cubes and pour "double" (through a tea strainer) into the pre-cooled cocktail glass.

Shake all ingredients vigorously with ice cubes and pour "double" (through a tea strainer) into the pre-cooled cocktail glass.

Shake all ingredients vigorously with ice cubes and pour "double" (through a tea strainer) into the pre-cooled cocktail glass.

Shake all ingredients vigorously with ice cubes and pour "double" (through a tea strainer) into the pre-cooled cocktail glass.

Shake all ingredients vigorously with ice cubes and pour "double" (through a tea strainer) into the pre-cooled cocktail glass.

Stir all ingredients with ice cubes in an Old Fashioned glass until chilled. Serve garnished with a slice of orange and a rosemary twig.

Shake all ingredients vigorously with ice cubes and use a gold-trimmed porcelain tea service to serve. Arrange two beetroot crisps as a garnish.

Prepare a strong espresso, let it cool down. Stir the condensed milk with the rum and the water and then stir in the coffee.