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Flaschengeist Recipes

Recipes

Lychee Blush Cocktail

Pina Colada Royale Cocktail



  1. Mix all ingredients in a cocktail shaker with ice. Shake and enjoy.
    thickened cream.
    Add in a teaspoon of icing sugar to sweeten the mix and a few sprinkles of
    nutmeg and cinnamon for a warmer, nutty blend.
    Add a large dollop to a serving platter and ensure you have plenty of our
    Flaschengeist Crunchy Banoffee Pie Liqueur on hand to stir through fresh bananas and pecans for the ultimat
  • 125ml Flaschengeist Pina Colada Liqueur
  • 500ml (2 cups) Pineapple Juice
  • 125ml (1/2 cup) coconut cream
  • 1 cup ice
  1. Place contents in a blender with crushed ice. Blend until frozen. If not frozen, keep adding small amounts of ice until frozen. Serve in a wide rim glass or coconut half, garnish with a pineapple wedge and ENJOY. 

Spiked Caramel Whisky Popcorn

Italiano Pesto Pasta




  • 1 bowl of popcorn
  • 30ml Flaschengeist Whisky Liqueur
  • 125g butter, chopped
  • 3/4 cup white sugar
  • 2 tbsp honey
  1. Make caramel: Combine butter, sugar and honey and Whisky Liqueur in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
  2. Remove from heat. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces.
    thickened cream.
    Add in a teaspoon of icing sugar to sweeten the mix and a few sprinkles of
    nutmeg and cinnamon for a warmer, nutty blend.
    Add a large dollop to a serving platter and ensure you have plenty of our
    Flaschengeist Crunchy Banoffee Pie Liqueur on hand to stir through fresh bananas and pecans for the ultimat
  1. Cook pasta in a saucepan of boiling salted water, following packet direct until tender. Drain. Return to pan.
  2. Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth
  3. With motor running, add organic basil oil in a slow, steady stream. Process to combine. Season with salt and pepper
  4. Add pesto to pasta. Toss to combine. Drizzle italiano oil over dish.

Banana Cream Pie Liqueur

Vanilla Choc Bourbon Liqueur Fudge Sundaes




  1. Blend until smooth and serve in a chilled martini glass. Garnish with whipped cream and a banana slice.
    thickened cream.
    Add in a teaspoon of icing sugar to sweeten the mix and a few sprinkles of
    nutmeg and cinnamon for a warmer, nutty blend.
    Add a large dollop to a serving platter and ensure you have plenty of our
    Flaschengeist Crunchy Banoffee Pie Liqueur on hand to stir through fresh bananas and pecans for the ultimat
  • ½ cup Flaschengeist Bourbon Liqueur
  • ¼ cup brown sugar
  • ¾ cup (180ml) cream
  • 400g dark chocolate, chopped
  • 1 tsp vanilla extract
  • Vanilla ice cream, to serve
  • 500g strawberries, hulled and halved to serve
  1. Place sugar, vanilla, cream, chocolate and Bourbon liqueur in a saucepan over medium heat and stir for 3-4 minutes or until the chocolate has melted and the sauce is smooth. Drizzle the fudge sauce over ice cream and top with strawberries. 

Peanut Butter Cup Cocktail

Roasted Caramelised Strawberry Bruschetta




  1. Pour into a chilled glass filled with ice and top up with milk. Shake and enjoy.
    thickened cream.
    Add in a teaspoon of icing sugar to sweeten the mix and a few sprinkles of
    nutmeg and cinnamon for a warmer, nutty blend.
    Add a large dollop to a serving platter and ensure you have plenty of our
    Flaschengeist Crunchy Banoffee Pie Liqueur on hand to stir through fresh bananas and pecans for the ultimate topping.
  1. Preheat the oven to 180°C. Slice the strawberries into a bowl and gently mix with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool.
  2. Cut the ciabatta into equal slices, coat with olive oil, and grill on each side until toasted and crisp.
  3. Spread goat cheese on hot bread, top equally with the roasted berries and juice.
  4. Head out to the herb garden and pick fresh basil; chop finely. Season with salt and pepper. Sprinkle with basil.

Baby Buttermilk Pikelets

Vanilla Cupcakes with Fruit Tingle Liqueur Butter Icing




  1. Add 30ml of Flaschengeist Crunchy Banoffee Pie Liqueur to 300ml fresh thickened cream.
  2. Add in a teaspoon of icing sugar to sweeten the mix and a few sprinkles of nutmeg and cinnamon for a warmer, nutty blend.
  3. Add a large dollop to a serving platter and ensure you have plenty of our Flaschengeist Crunchy Banoffee Pie Liqueur on hand to stir through fresh bananas and pecans for the ultimate topping.
    thickened cream.
    Add in a teaspoon of icing sugar to sweeten the mix and a few sprinkles of
    nutmeg and cinnamon for a warmer, nutty blend.
    Add a large dollop to a serving platter and ensure you have plenty of our
    Flaschengeist Crunchy Banoffee Pie Liqueur on hand to stir through fresh bananas and pecans for the ultimate topping.
  1. Add a dash of our best-selling Flaschengeist Fruit Tingle Liqueur to a creamy butter icing mixture for an eye-catching topping with a sweet liqueur kick. A few drops of natural colouring and you have the perfect treat for afternoon tea with your loved ones.


Choc Berry Delight Cocktail

Crunchy Nut Banana Split Cocktail


  1. Mix together in a blender with ice.
  2. Serve chilled in a tumbler and sprinkle with shaved chocolate or coconut shavings.
  1. Mix together with crushed ice in a blender. 
  2. Serve in a tall chilled glass.


Turkish Delight Rocky Road Fudge

Raspberry Chocolate Kiss Cheesecake
  • 50ml Flaschengeist Turkish Delight Liqueur
  • 200g good-quality dark chocolate, roughly chopped
  • 20g unsalted butter
  • 1/3 cup (100g) sweetened condensed milk
  • 50g chopped unsalted pistachio kernels
  • 75g roughly crushed shortbread biscuits
  • 200g mini marshmallows
  • 150g white chocolate, roughly chopped
  1. Grease an 8cm x 20cm bar pan.
  2. Line with baking paper, leaving some overhanging.
  3. Place Turkish Delight Liqueur, dark chocolate, butter and milk in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Allow to melt, then stir gently until smooth. Remove from heat and cool slightly.
  4. Stir in nuts, biscuit, marshmallow and 100g white chocolate.
  5. Spread mixture into pan, then chill for 2-3 hours until firm.
  6. Melt remaining 50g white chocolate as before. Drizzle over fudge, leave for 3-4 minutes to set, then cut into squares
The fudge will keep in an airtight container in the fridge for up to 1 week.
  1. Crush chocolate biscuits until they turn to crumbs.
  2. In an electric mixer add softened cream cheese and ¼ cup of caster sugar. Split this mixture over two bowls. Add 500ml Raspberry Fizz Liqueur to one and 500ml Chocolate Port Liqueur to the other. Mix each bowl until blended and smooth. Melt chocolate.
  3. In serving glasses e.g. martini glasses or similar, add biscuit as the base then layer with melted chocolate (1 dessert spoon). 
  4. Add 1 tablespoon of Raspberry Fizz cream cheese mixture on top. Add 1 tablespoon of the Chocolate Port cream cheese mixture. Repeat process quickly for 3 or 4 layers. Refrigerate for 2-3 hours until set.
  5. With a skewer swirl the mixture gently through all the layers. Top with fresh raspberries and flakes of dark chocolate.
This recipe can also be used with Flaschengeist Tiramisu, Turkish Delight, Chocolate Mint or Chocolate Vodka Liqueur.


Pesto Prawns

Raspberry Chocolate Kiss Cocktail
  1. Pesto: Place basil leaves, garlic, parmesan and cashews in a food processor and process until finely chopped. Season well, add Flaschengeist Italiano Organic Extra Virgin Olive Oil, Flaschengeist Basil Organic Extra Virgin Olive Oil and lemon juice and process until smooth.
  2. Place prawns in a large bowl, add half the pesto and toss to combine. Serve on shredded lettuce.

Blend liqueurs with raspberries and ice. Serve in a martini glass.


Fruit Frenzy Cocktail

BBQ Chicken Marinade

Serve in a tall glass with ice

Mix all together in a bowl and pour over your chicken for at least an hour or best over night


After Dinner Mint Liqueur

Belgian Brownie Cocktail
  • 60ml Flaschengeist Cowboy Shooter Liqueur
  • 2 drops of Peppermint Essence
  • Add ice and milk to fill the glass
  • Shake and serve in small shot glasses

Add a few sprigs of fresh Mint and chocolate shavings for extra indulgence

Add all ingredients together into blender
Blend & serve in a small chilled tumbler for the ultimate liquid treat


Coffee Mud Slide Cocktail

Creamy Caramel Crumble Cocktail
  • Flaschengeist Tiramisu Liqueur
  • Flaschengeist Coffee Nut Whip Liqueur
  • 60ml fresh cream
  • Mix together with crushed ice in a blender
  • Perfect coffee partner treat

Flaschengeist Cowboy Shooter Liqueur to layer
Layer them in a shot glass in above order


Flasch Russian Cocktail

Watermelon Liqueur Fizz

Add Cola and ice to serve
  • 4 cups strained watermelon juice
  • 20 mint leaves, chopped fine
  • 2 cups Flaschengeist Watermelon Liqueur
  • Juice of 1 lemon or lime
  • 3 cups of good quality gin (chilled)
  • Mint sprigs for garnish
  • Club soda, chilled
  • Ice cubes

When ready to serve, add Watermelon Juice, cold gin, lemon/lime juice and pour over ice. Add a splash of club soda and garnish with mint sprigs. Enjoy! Serves 5-6


Fruit Punch

Fruit Tingle Buzz
  • ¼ of a cup Flaschengeist Strawberry Schnapps Liqueur
  • ¼ of a cup Flaschengeist Lychee Liqueur
  • ¼ of a cup Flaschengeist Watermelon Liqueur
  • 1 cup of Flaschengeist Sparkling White Wine
  • 2 cups of Ginger Ale
  • 1 cup of Pineapple Juice
  • 2 tablespoons of brown sugar (reduced to syrup)
  1. Shake together Blue Ice Vodka, Lychee Liqueur, Watermelon Liqueur, brown syrup and Pineapple Juice together
  2. Pour a small amount into the bottom of a cocktail glass (approx. ¼ of the glass filled)
  3. Pour equal amounts of Ginger Ale and Sparkling White Wine to fill the remainder of the cocktail glass.
  1. Shake Blackcurrant Vodka and Strawberry Schnapps with cracked ice and strain into a chilled cocktail glass
  2. Top with the Sparkling White Wine. Garnish with raspberries and a few mint sprigs


Jelly Shots

Lychee & Lime Martini
  • Jelly Crystals (Flavor of your choice that compliments the liqueur ie Mango, Strawberry, Lemon Lime Daquiri)
  • 110ml Liqueur
  • 340ml Boiling Water
  1. Place jelly crystals into a bowl, using the boiling water, pour over jelly crystals and dissolve.
  2. Allow to cool to room temperature
  3. Do not allow the jelly to set mix in the liqueur
  4. Mix well and pour into individual shot glasses
  5. Refrigerate until set.
  1. Add all ingredients to a cocktail shaker
  2. Shake with ice and fine strain into a martini glass
  3. Garnish with a fresh lychee


Watermelon Cosmo Slushy

Combine all ingredients, freeze – stir and serve. Delicious summer time treat!


Or, if you are at home and wish to enjoy our Liqueurs with friends or after dinner with a coffee, we recommend simple serving suggestions that are easy to prepare and bring out the full richness and quality of our unique products.

In general, we recommend you keep serving liqueurs simple. On ice, neat, with coffee or mixed in your favourite cocktail. If you are cooking a sumptuous dessert, don’t forget you can drizzle our liqueurs on ice-cream, mixed in icing or soak fresh berries.

Whisky Liqueur

  • Served straight up on the rocks in a chilled glass over a generous amount of ice cubes. Alternatively, our sumptuous Whisky Liqueur can be used to lace a hot cup of coffee or chocolate.

Cowboy Shooter Liqeuer

  • Served chilled, over ice or slam it back as a shooter!

Fig & Vodka Liqueur

  • A decadent blend of syrupy fresh fig combined with the sharp punch of vodka. Smooth, rich and simply refreshing. Best served over shaved ice or with sparkling white wine.

Lemon Lime Daiquiri

  • A zesty blend of tart Mexican limes and tangy lemons makes this the ultimate summer cocktail flavour combination. Best served in sparkling white wine, with soda water and fresh mint

Chocolate Port Liqueur

  • A delicious blend of oak matured Tawny Port and dark Belgium chocolate flavours. Best served neat or with your favourite after dinner dessert.

Butterscotch Schnapps Liqueur

  • A delicious blend of butter, brown sugar and vanilla bean flavours. A smooth liqueur that tastes like a liquid caramelised candy. Delicious. Best served with our Vienna Coffee Liqueur.

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