IngredientsEnhance your favourite Caesar Cocktail with 2 oz of Doornkaat
How to Make ItShould be enjoyed chilled, on ice, or add to your favourite cocktail to unlock new flavour sensations!
Ingredients5 oz – RELAX Bubbles
1 oz Berentzen Johannisbeere
How to Make ItAdd the Johannisbeere liqueur to the bottom of the glass, then top up with RELAX Bubbles. Serve in flute glass and garnish with fresh berries.
Berentzen Pear Liqueur
Ingredients1.5 oz Gin
0.75 oz Berentzen Pear Liqueur
0.75 oz Cinnamon Simple Syrup
3 oz Ginger Beer Apple Juice
2 dashes of Chocolate Bitters
How to Make ItCombine all ingredients & shake vigorously. Strain into a double rock glass with ice. Garnish with a cinnamon stick.
Ingredients1.5 oz Lemon Vodka
0.75 oz Berentzen Pear Liqueur
0.50 oz Lemon Juice
0.50 oz simple syrup
How to Make ItCombine all ingredients in mixing glass and shake. Strain into a Martini glass. Garnish with Lemon twist.
Pear & Soda
Ingredients1 oz Berentzen Pear Liqueur
4 oz Club Soda
How to Make ItPour Berentzen Pear into a longdrink glass and fill up with Club Soda.
Berentzen Apple Liqueur
Ingredients1.5oz Berentzen Apple
1/2 oz Cream
1 oz Cococream
3.5 oz Apple Juice
How to Make ItShake all the ingredients well and fill into a longdrink glass. Garnish with apple slice and cocktail cherries.
Ingredients1 oz Berentzen Apple
2 oz Bourbon
Thin apple slice (Granny Smith)
How to Make ItCombine the Bourbon with Berentzen Apple in a shaker with ice. Shake it well and put it into a cold glass. Garnish with the apple slice.
Fresh Apple Bowl
Ingredients1 Bottle Berentzen Apple
30 Ice Cubes
2 red-cheeked, crunchy Apples
8 Bottles Bitter Lemon Juice
1 Bottle Mineral Water or
1 Bottle Dry Champagne
How to Make ItQuarter the red-cheeked, crunchy apples and cut it in wafer-thin slices. Put them into a bowl and fill it up with Berentzen Apple. Add the ice cubes and fill up with Bitter Lemon, Mineral Water, or Champagne. Serve it well chilled.
Aecht Schlenkerla Rauchbier
Bamberg Style Onion
Ingredients for 4 servings4 large onions
250g of ground pork
100 g of cooked smoked pork
4 slices smoked bacon
¼ litre Original Schlenkerla Smokebeer
Salt, pepper, mace, marjoram
3 eggs, 2 bread rolls, chopped parsley
2 tablespoons brown meat stock
How to Make ItPeel the onions, cut approximately 1 cm off of the root end. Scoop out the onion until the sides are approximately 1 cm thick. Melt margarine and salt. Put pork and smoked pork with the insides of the onion through a meat grinder. Mix the results with eggs, bread rolls, spices, and parsley. Fill the 4 onions and let them roast in a casserole with some water and without a lid for about 45 minutes at 200C. Fry the smoked bacon and put it on each onion; put the cut off onion end on top of the bacon. When done, remove onions from casserole. Pour the drippings from the casserole into a skillet; add brown meat stock, flour, spices, and the Schlenkerla Smokebeer; heat and stir until the gravy becomes thick. Bamberg Stuffed Onions are served with mashed potatoes or boiled potatoes.
Ingredients1 bottle of RELAX Riesling
3 oz. chilled peach nectar
1 oz. Peach Schnapps
A dash of lemon juice