opposites attract

STROH punch, chocolate, and apricot - who could resist that? It's no secret that STROH pairs perfectly with chocolate. But the uniqueness of this recipe also lies in the slightly tangy note of the apricot liqueur, offering an irresistible contrast.

Ingredients for 1 Glass

For the STROH punch infusion

  • 3–4 cinnamon sticks
  • 8–10 cloves
  • 2 star anise
  • 3–4 green cardamom pods
  • 4–5 slices of ginger
  • 2 vanilla beans, split lengthwise
  • 1 orange
  • 1 lemon
  • 1 bottle of STROH 40


For the cocktail

  • 5 cl STROH 40 punch infusion
  • 3 cl chocolate liqueur
  • 15 cl apricot liqueur
  • 4 cl lightly whipped cream
  • freshly grated tonka bean



For the STROH punch infusion

  • Crush cinnamon sticks, cloves, star anise, and green cardamom pods roughly in a mortar and pestle.
  • Combine them with ginger slices, split vanilla beans, and the zest of an orange and a lemon in a bottle of STROH 40. Let it infuse at room temperature for one to two weeks.
  • Then, strain out the spices from the mixture.


For the cocktail

  • In a frosted mixing glass, combine STROH punch infusion, apricot liqueur, and chocolate liqueur with ice cubes. Stir until chilled.
  • Strain into a pre-chilled martini glass and layer with lightly whipped cream.
  • Grate fresh tonka bean on top and garnish with a wooden skewer holding 3 Amarena cherries. Serve and enjoy!


STROH Punsch Cocktail: STROH, aber bitte mit Sahne

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