Ingredients (english)

Liquor

Alcohol is needed in various compositions for cocktails and long drinks. Recipes with liqueur and wine can be found in a separate section. To flambé meat and other dishes, always use high-proof alcohol, such as rum, cognac or gin, so that the alcohol also burns. For cooking or baking, only small quantities are used for flavouring.

absinthe
Absinthe is a cult drink of the twenties and is produced with different herbs. It has 45-85 % vol. alcohol content, which is why Absinthe is not drunk pure. ...
Absolute Lemon Vodka
Absolute Lemon Vodka is already flavored with lemon juice. The alcohol content is 40% vol. lemon vodka is produced from winter wheat and spring water in Sweden. ...
angostura
Angostura Bitter 44% Vol. is only used in small quantities for flavouring cocktails and long drinks. It comes from Trinidad (Angostura) and was originally used as medicine. ...
aperol
Aperol is an Italian herbal liqueur with a milder taste than Campari. It consists of a distillate of bitter oranges, rhubarb, gentian, cinchona bark and various herbs. ...
Aquavit Brand Wine
Aquavit Brand Wine Aquavit is a brandy wine made with distillates of different spices and herbs. Caraway, dill seeds, fennel, anise, coriander, cloves and cinnamon give a spicy taste. ...
armagnac
Armagnac is a light golden brandy and has been produced in France for a long time as cognac, which is why armagnac is also known as the oldest spirit in France. It comes from Gascony, where the soil plays an important role in the quality of the Armagnac. ...
arrack
Arrack Arrak (English Arrack, French Arak) is a brandy, which is produced from palm wine. In Malaysia the palm wine is called Tuak and in Sri Lanka Toddy. ...
Bacardi Razz Rum
Bacardi Razz Rum is a mild white rum refined with fruit sugar and aromas of raspberries. A light note of strawberries and lemons rounds off the aroma. ...
beer
Beer For cooking I use light beer, which should not be too bitter. Depending on the variety used, it may be necessary to sweeten the sauce with a pinch of sugar. ...

(C)opyright by Marions Kochbuch