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Salt the prawns and marinate it into STROH Rum for 30 minutes.

For the chilli mayonnaise, mix the egg yolks in a bowl with a mixer. Gradually add oil until you have a creamy mayonnaise. Add the…

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For the hollandaise, melt the butter, skim off the white foam and let the butter cool down. The melted butter should be about 40°C.

Put the egg yolks in a bowl and mix it with a whisk. While stirring…

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For the chicken breast, marinate the meat with STROH Rum and rub in mustard and paprika. Salt it. Roast the chicken breasts in a pan with oil and deglaze with a dash of STROH, remove from the pan and…

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Wash wild garlic and parsley well and remove stalks. Coarsely chop the walnuts. Mix all ingredients with a hand blender to a pesto. Season to taste with salt and pepper.

Cook pasta in salted water…

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Take the butter out of the fridge and let it get soften.

Mix the softened butter, salt, sugar and STROH Rum with a hand blender until its creamy. Pour into a butter dish, chill for a few hours and…

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Peel the ginger (preferably with a spoon) and grate it very finely. Put the red wine in a pot and heat it up on a medium heat. Add the sugar, vanilla sugar, vanilla pulp, cinnamon sticks, star anise,…

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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.

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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.

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Break open the cardamom pod and steep it in the fresh espresso for 1 minute. Strain the aromatized coffee and heat it in a saucepan with the rest of the ingredients. Serve this drink hot in a coffee…

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

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For the toffees, cut butter in pieces and allow to soften at room temperature. Put water and sugar into a pot and slowly bring to boil. Without stirring, the mixture will transform into big clumps.

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Scrape out the vanilla seeds of the pod. Peel 1 lemon, squeeze the lemon juice then. Cut the second lemon into thin slices.

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

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

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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.

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

 

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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…

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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.

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

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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.

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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.

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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…

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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.

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Garnish: Lime, strawberry slices

 

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

 

Garnish: Lime, grapefruit slice

 

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

 

Garnish: Thyme or mint

 

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

 

Garnish: Mint, cocktail cherry, lemon peel

 

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

 

Garnish: Strawberries, mint

 

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

 

Garnish: Mint, blueberries

 

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

 

Garnish: Lime, sugar, mint

 

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

 

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

 

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Steep the milk oolong teabag in the rum for 4 minutes. Shake all ingredients with ice cubes and serve in an ice-cold teacup.

 

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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.

 

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

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Using a whisk mix eggs, yeast, sugar, milk, rum and salt together. Add flour and incorporate. Add the butter and knead well. Cover the dough, allow to rest for 1 hour.

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Scrape out the vanilla seeds from the pod. Save some seeds. Mix sugar, vanilla seeds and pod well together.

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Preheat the oven to 170°C fan. Using a hand mixer, beat butter and sugar until creamy. Add rum and eggs. Lastly incorporate flour, salt and zest.

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Mix all ingredients for the dough together and knead well. Wrap in cling film and refrigerate for 1 hour.

Preheat the oven to 170°C fan.

Take the dough out of the fridge, cut into 1 cm pieces.…

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TO PREPARE THE RAGOUT, finely chop onions and parsley. Gently tear the chanterelles apart or cut them roughly. Heat the butter in a pan, add onions and parsley and stir fry without coloring. Add the…

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FINELY CHOP THE GARLIC AND GINGER. Using a sharp knife, cut into the rind crosswise. Salt the meat generously and rub it with garlic and ginger. Heat some oil in a pot. Add the meat and brown it…

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CUT THE APPLES AND PEARS into halves and remove the seeds. Salt. Soak in rum. Rub the venison generously with salt. Add oil in a big dutch oven. Grill the meat on all sides until nicely colored.

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USING A SHARP KNIFE, cut crosswise into the fatty part. Rub with salt on all sides. Slice 1 orange in thin slices. Using a peeler, peel the oranges, juice them. Heat a pan. Put the meat in it with the…

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PEEL THE PUMPKIN. Remove the seeds, cut in rough jungs. Finely chop ginger, garlic, onion and chili. Heat some oil in a pan. Add the vegetables and roast without coloring. Glaze with STROH 60.

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FOR THE MAYONNAISE, place the egg yolk in a stick mixer bowl along with a dash of Worcestershire sauce, salt, a pinch of cayenne pepper, and a splash of lemon juice. Blend slowly.

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Quickly knead together all dough ingredients on a cutting board until smooth, form a ball, and refrigerate wrapped in cling film for 60 minutes.

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Finely chop or sliver the trimmed cut of beef and place it in a bowl. Also finely chop the gherkins and capers and add them to the meat.

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Line the edge of an appropriately sized cake ring with a cake collar. Dip half of the sponge fingers in the mixture of simple syrup and rum and use them to cover the floor of the mould. Soak the…

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Preheat the oven to 180 degrees. Prepare a baking tray and a cookie sheet. Assembly a piping bag with the tip. Chop some hazelnuts for garnishing.

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For the candied oranges, peel one orange and slice both oranges in 4 mm thin slices. Put all ingredients into a pot and bring to a boil. Cook for 15 minutes, until the oranges are candied. Put the…

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Mix softened butter, sugar and egg whites together. Incorporate grated chocolate, salt, flour and STROH rum into the dough. Knead well until it is homogenous. Chill the dough.

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Preheat the oven to 180 degrees. Bring water, milk, salt and butter to a boil. Add the STROH rum. Add the flour and keep stirring until it transforms into a thick paste.

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Peel the pears and core them with a corer. Caramelize the sugar and then slowly pour in some water. Cook until the caramel has completely dissolved. In this liquid, stew the pears until soft.

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Place all ingredients in a bowl and mix with a hand mixer. Chill in the refrigerator for two days.

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FOR THE PUFF PASTRY, place the flour, pre-softened butter, water, vinegar, and salt in a bowl and knead slowly. When the dough begins to separate from the bowl’s sides, knead faster until silky and…

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FOR THE SPONGE CAKE, separate the eggs. With a hand mixer, mix the egg yolks along with 50 g sugar, vanilla sugar, and lemon zest to a creamy consistency. Beat the egg whites with salt and the rest of…

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FOR THE CHOCOLATE BANANA MARMALADE, puree bananas. Heat together with 20 g sugar and the pectin. Add 100 g sugar and the glucose syrup and bring back to temperature. Stir in the bitter couverture…

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Mix instant coffee into the sponge finger batter. Form the fingers shorter than usual and also baking them a bit shorter than usual.

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Roast the almonds in the oven at 200 °C (upper and lower heat) for 10 minutes.

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Roast the almonds in the oven at 200 °C (upper and lower heat) for 10 minutes.

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While you wait for the yeast dough to rise for the first time, cut the prunes into small pieces. Brush the ring cake mould with melted butter and then sprinkle it with the cinnamon sugar. (The baking…

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Cut the fruit into pleasingly sized pieces and marinate with rum. In a pot, combine the rice with the cold milk, salt, and vanilla sugar. Cover and cook on low heat until soft.

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Beat the sugar and whole eggs until the mixture becomes light. Lightly moisten crumbs with rum. Careful that not too much rum is used here and the crumbs are floating in liquid.

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For the apple compote, cut the apples into slices. Boil and simmer in a small pot with the water, sugar and rum for about 10 minutes.

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Mix all liquid ingredients in one bowl and mix all dry ingredients in another bowl. Then mix both parts and stir the dough very soft. Cover and let it rise to twice its size. Then pour dough into a…

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First let raisins for half an hour soak in rum with sugar and water. Then boil the milk and salt a little. Now add the semolina and the sugar with constant stirring. Now stir in the rum raisins.

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Die Schokolade schmelzen. Das Schlagobers aufschlagen. Die Eier mit dem Zucker mehrere Minuten in der Küchenmaschine aufschlagen bis eine dickliche, weiße Creme entsteht. Die geschmolzene Schokolade…

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First put the quark, the egg, flour, semolina, rum, crumbs and salt to a smooth dough, then let rest for 10 minutes. In the meantime, bring a pot of salted water to a boil and form with the help of…

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For the pancakes, mix milk, salt, flour, eggs and mineral water until a homogeneous mixture is obtained. If the dough is still too liquid, add some flour. Heat the butter in a Teflon pan. Fry the…

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Wash potatoes, peel raw and cook in slightly salted water, strain, evaporate, heat and let cool. Whisk egg. Cover the baking tray with baking paper. Preheat the oven in time.

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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…

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Stir the Powidl together with rum and cinnamon to taste.

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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.…

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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…

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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.

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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…

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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.

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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…

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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.

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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…

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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…

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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.

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Pre-heat oven to 200 °C. Core the apples with an apple corer.

 

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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.

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