Prepare the tea. Add the STROH rum, butter and brancamente. Let it simmer briefly, then stir in the honey. Fill into cups and enjoy while still warm.

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…

Soak raisins in STROH.

Cut buns into thin slices. Mix milk. With eggs, sugar, vanilla and salt together. Soak bread slices in this.

Peel apples, remove the seeds and slice thinly. Dust with cinnamon…

Prepare the couscous according to the instructions on the package (you can also vary the couscous by adding pepper, tomatoes, various spices, and/or herbs such as coriander). Meanwhile, lightly sauté…

Quickly blanch the peas in hot water, then refresh. Puree half of the peas with a stick mixer and set aside.

For the risotto: heat olive oil in a pot and lightly sauté the shallots until glassy. Add…

Season the pork shank with rock salt, thyme, and pepper and brown it on all sides in a large pot with a bit of butter and oil. Douse with the rum, allow to simmer a bit, then douse with vegetable…

Cut the saddle of venison against the grain to produce fine slices (2 per serving) and tenderize them between until extremely thin. Sprinkle and rub balsamic vinegar, pepper, herb salt, canola oil,…

Remove skin and fat from the wels catfish fillet. Finely crush mustard seeds, coriander seeds, and peppercorns and mix with the salt and sugar.

Distribute a third of this mixture in a thin layer at…

Peel the shallots, dice them finely, and sauté them lightly in hot rapeseed oil. Add the wild rye berries and continue for a brief moment. Next, douse the rice and shallots repeatedly while constantly…

Allow fresh short dough to rest for 1 to 2 hours and then roll it out to a size of 20 x 30 cm. Place on a baking sheet lined with parchment paper and poke with a fork at regular intervals. …

To make the base, melt the butter and chocolate over a warm bain-marie. Combine the egg whites and the sugar and beat until stiff. Stir the egg yolks into the melted butter and chocolate. Fold the…

Spread out the puff pastry dough on a baking sheet lined with parchment paper, poke it a bit with a fork, sprinkle on the sugar evenly, and bake golden brown for 30 minutes at 160 °C with the fan on.…

For the punch filling: break the sponge fingers into little pieces and stir together with torn-up sponge cake, rum, orange juice, and jam; allow to soak for about 15 minutes. Roll out this mixture 1…

Once the strudel dough has rested, roll it out a bit with a rolling pin to form a circular shape. Then place the dough on a cloth dusted with flour, carefully lift it with the backs of both hands, and…

Beat together the eggs and the sugar – first slightly warm (over steam) and then in a mixer – until fluffy. Fold in the sieved flour and the melted butter and spread onto a paper-lined baking sheet…

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…

Preheat the oven to 190°C convection. Grease a mould with butter and dust with flour.

Crumble the cookies. Pour milk and STROH rum over them and let them soak for 10 minutes.

Whip mascarpone cheese and cream, add sugar.

Cook sweet potatoes for 20 minutes in salt water until soft. Then plunge into cold water, peel and cut into 5 mm thick slices.

Finely chop onion, garlic, ginger and parsley. Sauté in oil without…

Finely chop onions and garlic. Cut meat into 2 cm cubes.

Heat the oil in a pan. Sauté the onion and garlic without browning. Add meat and stir fry. Add tomato paste and paprika powder and roast it…

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…

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…

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…

Either serve the chutney as a saucepan or pour it into glasses while it is still hot and store in the refrigerator. The chutney can be stored in the refrigerator for up to two weeks.

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.

Bring water to a boil. Add apple tea, apple chips, dried figs and spices. Let it brew for 5 minutes, then strain. Add STROH rum. Serve hot.

Cut figs in half and put on a wooden skewer. Serve in the…

Bring water to a boil. Add berry tea, honey, berries, lemon juice. Let it brew for 5 minutes, then strain, add STROH rum.

Serve with fresh berries, physalis and lemon zest.

Cut 1 orange into wedges, stick cloves into them. Peel and juice the other orange. Bring pomegranate and orange juice to a boil. Add orange wedges, chili and cranberries and let brew for 5 minutes,…

Sweat the shallots in a pan with a little butter and a pinch of salt until translucent. Add the chestnuts and toast briefly. Deglaze with the sweet wine and let it boil down a little.

Pour the beef…

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.

Preheat the oven to 175 degrees Celsius. Separate the eggs. Beat the egg whites until stiff. Beat the room temperature butter with the icing sugar, vanilla sugar and eggs. Fold in the flour, baking…

Mix all ingredients in a bowl and then shape into small balls. Roll them in coconut flakes or cocoa powder, depending on your taste.

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…

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

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.

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

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.

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

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.

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

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.

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

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.

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.…

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…

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…

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.

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…

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.

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.

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

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.

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…

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.

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…

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.

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.

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.

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

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…

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…

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…

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

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

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

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…

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.

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.

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.

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…

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.

Melt the chocolate. Whip the whipped cream. Beat the eggs with the sugar in the food processor for several minutes until a thick, white cream is formed. Gradually stir the melted chocolate into the…

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…

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…

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.

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…

Stir the Powidl together with rum and cinnamon to taste.

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.…

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…

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…

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.

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…

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.

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…

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…

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.

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

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.