Recipes

Recipes

 

 

Poached Pears in Chocolate Port Syrup

Moroccan Roasted Beetroot Dip

recipe-pears
 
recipe-morocco
 

Serves 4 | Prep Time: 10mins | Cooking Time: 30mins

  • 1 cup (250g) caster sugar
  • 1/2 cup (125ml) Flaschengeist Chocolate Port Cocktail
  • 1 cinnamon stick
  • 4 Packham or Buerre Bosc Pears, peeled, stems intact. (Whole or halved).
  • Thick cream, to serve
  1. Place sugar, Chocolate Port Cocktail, cinnamon and 3 cups of water in a saucepan
    over medium to high heat. Bring to the boil, then reduce heat to medium-low.
  2. Add pears. Cook, partially covered, and turn occasionally for 20 minutes or until pears
    are just soft and tender. Remove pears from heat. Allow the pears to cool in syrup,
    turning occasionally. Transfer pears to a plate using a slotted spoon.
  3. Return syrup to medium-high heat and bing to the boil. Boil for 10 minutes or until liquid
    is reduced by one-third. Serve pears with chocolate port syrup and cream or vanilla
    ice-cream.

Serves 4 | Prep/Cooking Time: 30mins

  • 1 bunch beetroot, washed, ends trimmed
  • 2 teaspoons ground cumin
  • 400g can chickpeas, drained, rinsed
  • 1/4 cup lemon juice
  • 1 garlic clove, crushed
  • 2 tablespoons tahini (find this in the gluten-free isle!)
  • 3 tablespoons Flaschengeist Gourmet Split Original Dukkah with EVOO
  • 100g marinated feta, crumbled
  • Parsley, chopped, to garnish.
  1. Preheat oven to 180C. Place beetroot on a baking tray. Bake for 1 hour or until tender. Set aside to cool completely. Peel the beetroot and coarsely chop.
  2. Place the cumin in a non-stick frying pan over medium heat and cook, stirring, for 1 min or until fragrant. Transfer to a food processor with the beetroot, chickpeas, lemon juice, garlic and tahini. Process until smooth. Season with salt and pepper.
  3. Place turkish bread on a baking tray. Brush with EVOO and sprinkle with dukkah. Bake for 5 mins or until crisp. Set aside to cool. Coarsely chop into pieces.
  4. Spoon the beetroot dip into a serving bowl. Sprinkle with the feta and garnish with parsley. Serve with warm turkish bread.

Mussel & Prawn Linguine

Garlic & Rosemary Balsamic Chicken

recipe-sicily
 
recipe-chicken
 

Serves 4 | Cooking Time: 30mins

  • 500g mussels, cleaned
  • 250g whole raw prawns
  • 6 tbsp Flaschengeist Organic Italiano EVOO
  • 1 garlic clove, crushed
  • ½ red chilli, finely sliced
  • 50ml white wine
  • 1 lemon, juice only
  • Small bunch basil
  • 400g linguine
  • Salt and freshly ground black pepper
  1. Clean the mussels by scrubbing them in cold water, and removing the beards. Peel the prawns, removing the heads but leaving the tails intact.
  2. Heat olive oil in a large saucepan, then add garlic and chilli.
    Add mussels and wine after two minutes. Cover with the lid and cook for a further 1-2 minutes, or until the mussels open. Discard any mussels that are still closed after cooking.
  3. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice. Remove pan from heat and add roughly chopped basil. Season to taste with salt and pepper.
  4. Meanwhile, cook the linguine as per packet instructions (al dente). Add the pasta to the pan with the sauce, mix to combine. Garnish with fresh basil and serve immediately.

Prep Time: 15 mins | Cook Time: 30-40 mins | Serves: 4

  • 1 tbsp extra virgin olive oil
  • 1/4 cup Flaschengeist Garlic & Rosemary Balsamic Vinegar
  • 4 boneless, skinless chicken breast fillets
  • 1 garlic clove, minced
  • 2 tsp fresh rosemary, roughly chopped
  • Salt & pepper, to taste
  • Selection of vegetables, we've chosen baby potatoes and asparagus
  1. Preheat oven to 180-200 degrees celcius.
    Rinse chicken breasts under cold water, part dry with paper towel and place in a baking dish.
  2. Drizzle olive oil over all chicken breasts and lightly rub to evenly distribute. Season with salt and pepper. Press fresh garlic and rosemary into chicken breasts.
  3. Roast chicken for approximately 20-25 minutes, or until golden brown and cooked through.
  4. Remove chicken from oven and pour over balsamic vinegar.
  5. Serve with fresh rosemary sprigs, roast baby potatoes and fresh steamed greens.

Truffled Pappardelle Carbonara

Tender Chicken Fajitas with Guacamole

recipe-truffle
 
recipe-mexico
 

Serves 4 | 25mins to Prep & Cook

  • Flaschengeist Organic Truffle Extra Virgin Olive Oil 
    (to serve)
  • 1 tbs olive oil
  • 8 slices prosciutto
  • 4 egg yolks
  • 300ml pure cream
  • ¾ cup (60g) grated truffled pecorino,
    or regular pecorino
  • 400g pappardelle pasta
    (can also be substituted for fettucine)
  • 2 tbs chopped parsley or rocket
  1. Cook off prosciutto for 3-4 minutes until crispy. Roughly chop once cool, and set aside.
  2. Place egg yolks, cream and pecorino in a bowl and beat to combine. Season with sea salt and freshly ground pepper, then set aside.
  3. Cook pasta according to packet instructions. Drain, reserving ½ cup cooking water. Return the pasta to the pan with the egg mixture, parsley/rocket and reserved cooking water. Toss to combine and stir through the prosciutto.
  4. Divide pasta among bowls, and sprinkle with extra pecorino, and drizzle over our Flaschengeist Organic Truffle Extra Virgin Olive Oil.

Serves 4 | Prep/Cooking Time: 30mins

  • Flaschengeist Organic Mexicano Extra Virgin Olive Oil
  • 400g chicken breast fillets, cut into strips
  • Sea salt
  • Freshly ground black pepper
  • 1 tbs paprika
  • 2 medium red onions
  • 1 red capsicum
  • 1 yellow capsicum
  • 1/2 bunch of fresh coriander
  • 8 corn tortilla wraps

    Guacamole:
  • 1 punnet cherry tomatoes
  • 1 fresh red chilli
  • 2 ripe avocados
  • 1-2 limes
  • A few sprigs of coriander
  1. Add chicken strips to a bowl and coat in Organic Mexicano EVOO, season with salt, pepper and paprika. Toss to coat and leave to the side.
  2. Peel and finely slice onions, deseed and slice capsicums, and pick off coriander leaves, removing stems.
  3. Place a large non-stick frypan on high heat, and coat with a splash of olive oil. Cook onion and capsicums for 5 minutes or until slightly softened.
  4. For guacamole, roughly chop cherry tomatoes, deseed and finely chop chilli, and roughly chop coriander leaves. Halve and de-de-stone avocados, remove flesh and place onto a chopping board. Squeeze over the juice of 1-2 limes, then chop and mash all ingredients together. Season to taste.
  5. Once chicken is golden and cooked through, season to taste and add remaining coriander. Warm wraps according to packet instructions, then serve guacamole and chicken on the side.

Garlic Prawns

Roast Potatoes

recipe-garlicprawns
 
recipe-roast-potatoes
 

So simple, yet so delicious! Try coating prawns with our Flaschengeist Organic Garlic Extra Virgin Olive Oil  ith fresh chilli and parsley for a mouthwatering flavour kick!

Veggies looking a little boring and tasting a little bland? Jazzy them up with a drizzle of our Flaschengeist Caramelised Garlic & Rosemary Balsamic Vinegar. Disclaimer: Seriously more-ish!

Lemon Kiss Cocktail

BBQ Onions

recipe-lemonkiss
 
recipe-bbq-onions
 
  • 120ml sparkling wine (chilled)
  • 30ml Flaschengeist Lemon Sorbet Cocktail (chilled)
  • Crushed ice
  • 5-6 fresh blackberries, raspberries or blueberries

Place a spoonful of crushed ice in a fluted glass and top with the fresh berries. Combine the sparkling wine and Lemon Sorbet Cocktail in a mixing glass and stir gently. Pour the mixture over the berries and ice and serve!

Barbecue onions with our Flaschengeist Caramelised Dark Balsamic Vinegar for homemade burgers or to top off a good ol' sausage in bread!

Summer Sangria

Mocha Cupcakes

recipe-sangria
 
recipe-mocha
 

This colourful summery sangria makes a perfect refreshment come party season! Easy to make and easy to drink - it's a guaranteed crowd pleaser! Simply mix all together:

  • 750ml Flaschengeist Moscato Wine bottle
  • 30ml Flaschengeist Strawberry Cocktail
  • 30ml Flaschengeist Lychee Cocktail
  • 30ml Flaschengeist Lemon Sorbet Cocktail
  • Sparkling lemonade (chilled)
  • Fresh fruit chopped & lemon slices
  • Add lots of ice and enjoy the fruity fizz!
Why not try making a delicious batch of mocha cupcakes using our Flaschengeist Chocolate Cocktail and Flaschengeist Vienna Coffee Cocktail! Extra yum! Simply add 30ml of Chocolate Cocktail to the batter and 30ml of Vienna Coffee to the icing!

Chocolate Milkshake Cocktail

Stuffed Figs with Prosciutto, Goats Cheese & Rosemary

recipe-choc-milkshake
 
recipe-stuffedfigs
 
Simply add a shot of Flaschengeist Chocolate Cocktail to flavoured chocolate milk. Dunk the rim of the cocktail glass into melted chocolate and chill to set!  Makes 12 | Prep Time: 5-10mins | Cooking Time: 25mins
  • 6 figs, ripe, halved
  • 200g soft goats cheese
  • 6 slices of prosciutto, halved length ways
  • Bunch of rosemary sprigs, (approx 3-4)
  • Flaschengeist Caramelised Balsamic Vinegar
  • 1 tbs honey, at room temperature
  • Salt & pepper
  1. Preheat oven to 180°C. Using a teaspoon, gently dig out 
    the flesh of the fig to create an opening.
  2. Scoop 2-3 teaspoons of goats cheese into the opening, 
    be careful not to overstuff. 
  3. Wrap each fig with a piece of prosciutto and hold together 
    with a ¼ sprig of rosemary. Sprinkle with salt and pepper. 
  4. Bake in oven for 20—25 minutes or until figs are soft and 
    caramelised. Remove any dark or burnt rosemary sprigs.
  5. Drizzle with honey and our Caramelised Balsamic Vinegar. 
    Garnish with fresh rosemary sprigs. Serve immediately. 

Caramel Coffee Cocktail

Cowboy Cocktail Shooter

recipe-caramel
 
recipe-cowboy
 

Combine both cocktails in a mason jar and top with coffee flavoured milk. Leave enough room for some whipped cream then top with marshmallows and drizzle with caramel sauce.

Serve on ice and enjoy!

Key Lime Pie Cocktail

Chocolate Coconut Cocktail

Key-Lime-Pie-Cocktail
 
ChocCoconut
 
  • 90ml Flaschengeist Lemon Lime Cocktail
  • 30ml pineapple juice
  • 2 tbls heavy cream
  • Biscuit crumbs, for rimming the glass
  • 30ml lime juice
  • Ice cubes

Rim the glass with water then dip into biscuit crumbs then chill the glass for 30 min. Add all other ingredients in a cocktail shaker and pour into prepared martini glass.

Combine cocktail and coconut milk and pour into mini milk bottles. Fill to the top with milk and serve! For a sweet touch, dunk the milk bottles in desiccated coconut!

Melon & Berry Cocktail

Fruity Tingle Cocktail

Watermelon Raspberry Cocktail
 
BerryTingle Cocktail
 

Combine cocktails, lime, fresh raspberries & ice in a shaker. Serve in glasses and top up with equal parts of dry ginger and lemonade. Garnish with a small wedge of watermelon on the side.

Combine all cocktails in a martini glass and top with fresh lime juice and Schweppes Fruit tingle. Garnish with a lime slice. Enjoy

Salted Caramel Cupcakes

Watermelon Lime Crush

SaltedCaramel Cupcakes
 
wmcrushrecipe_01
 

Simply add 30ml of Flaschengeist Caramel Butter Spice Cocktail to buttercream icing and 30ml of Flaschengeist Highland Cocktail to the cupcake batter!

Combine all ingredients together and top with ice

Fruit Tingle Spider

Wango Tango

recipes-fruittinglespider
 
recipes-wangotango

 

Place a large scoop of vanilla ice-cream in a glass and pour over lemonade and add Cocktail. Serve with a straw.

Mix all together with lots of ice and enjoy refreshing taste of summer in a glass.

Dark Chocolate Flip

Currant Affair

recipes-flip
 
recipes-currant

 

Warm the Port (do not allow to boil). Whisk egg and sugar and blend in cream. Pour all ingredients in a saucepan and stir. Pour into glass or mug and sprinkle nutmeg on top.

Mix the cocktail and syrup in a martini glass and top with Apple cider.

French Kiss

Banoffee Cream Pie Shots

recipes-frenchkiss
 
recipes-banoffee

 

Mix all cocktails (chilled) in a glass with the rim coated in chocolate sprinkles. Make sure to fix yourself a bowl of ice cream to accompany your dessert in a glass.

Combine both cocktails in a cocktail shaker with ice. Shake to blend and chill. Strain into two shot glasses. For an extra touch melt chocolate and dip rim of shot glasses and allow to set before pouring liquid in.

White Sangria

Honeycombe Soufle-Tini

recipes-whitesangria
 
recipes-honeysoufle

 

Mix all together with lots of ice and enjoy the fizz and fruitiness.

Combine ingredients in a cocktail shaker with ice and strain into a chilled cocktail glass (rim with chocolate syrup). Garnish with crushed honeycombe pieces.

Musk Stick Spider

Squashed Frog Shot

recipes-musk
 
recipes-squashedfrog

 

Place a large scoop of vanilla ice cream in a glass and pour over lemonade and add liqueurs. Serve with a straw!

Layer Melon Cocktail then Vienna Coffee Cocktail in a shot glass, then pour on the top Strawberry Schnapps Cocktail and allow this liqueur to trickle down to the bottom.

Jam Donut Shot

Black Widow Spider

recipes-jamdonut
 
recipes-blackwidow

 

Coat the rim of a cocktail glass in sugar. Pour Strawberry Schnapps into the base of the glass, and over the back of a spoon, pour the Cowboy Shooter into the glass so that it floats over the Strawberry Schnapps and top with whipped cream.

Equal parts Flaschengeist Strawberry Schnapps CocktailAniseed and Vienna Coffee Cocktails.

Pour Strawberry Schnapps in a shot glass first, then layer Aniseed on top of the Strawberry Schnapps (using the back of a spoon is best) and pour Vienna Coffee on top.

Tiramisu Cocktail

Milky Way Martini


 


 
  • 15ml Flaschengeist Tiramisu Cocktail 
  • 15ml Flaschengeist Vienna Coffee Liqueur
  • 1 shot of espresso coffee
  • Milk
  • Ice (crushed)
  • Chocolate syrup

Pour chocolate syrup on the inside of the martini glass. Combine ice, liqueurs, coffee and milk, pour into glass and enjoy this caffeine hit!

Line the edge of the glass with chocolate syrup and add all ingredients (preferably chilled beforehand) and sprinkle with chocolate shavings.

Pancake Shot

Bourbon Street


 



 

Pour Flaschengeist Walnut Liqueur into a shot glass.
Place a wedge of lime or lemon over the glass and pour some sugar over the wedge. Drink the shot, then bite the lime/lemon wedge.

Mix together in a tumbler glass with ice.

Aniseed Soda Pop

Watermelon Cooler Slushie


 


 
  • 60ml Flaschengeist Aniseed Liqueur
  • Sparkling lemonade, chilled
  • Crushed and cubes of ice

Combine all in a tall glass and serve. Enjoy this fizzy aniseed purple sensation.

Add watermelon, ice, fresh lime juice, a dash or two of our Flaschengeist Watermelon Liqueur and simply blend together.

BBQ Chicken Marinade

Grilled Mango & Caramelised Balsamic



 


 

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

Cut the mango cheeks and grill on your pan or BBQ until tender. Drizzle our super scrumptious Flaschengeist Caramelised Balsamic Vinegar over the top and serve with ice cream. Yummo!

Creamy Strawberry Lamington Shake

Dreamy Creamy Cupcakes


 

 

Layer in a tall shot glass OR replace cream with 200ml milk and blend in shaker.

Make your favourite cupcake batter and for the butter icing add 30ml of Flaschengeist Coffee Nut Whip Liqueur to the mix. Once you pipe on the icing, add chopped hazelnuts. Delish!

Frazzle Berry Cocktail

A Little Lychee Fizz


 

 

• 30ml Flaschengeist Raspberry Fizz Liqueur
• 1 splash(es) of lime juice
• Ginger Beer
• Fresh or frozen raspberries (crushed)

Add the Raspberry Fizz Liqueur to a glass with ice and the crushed raspberries. Fill with ginger beer and add a splash of lime juice as desired.

Mix all ingredients together with ice in a cocktail shaker. For some extra jazz coat the glass rim with colourful sprinkles.

Black Forest Hot Mocha

Chocolate Luv

Make a cup of hot black coffee and add warm milk and a spoonful of chocolate powder or syrup and add...

Top with froth and whipped cream and love heart sprinkles for an extra bit of TLC.

  1. Mix all together in a cocktail shaker with ice and strain into a martini glass.

    Optional - Add a dash of cream or milk. Serve with Luv heart chocolates. Enjoy!

Chocolate Liqueur Fondue

Strawberry Schnapps Chocolate Dipped Strawberries

Add 1/4 cup of your favourite Flaschengeist liqueur to your fondue recipe - why not try...

  1. Melt choc and mix through strawberry Schnapps Liqueur
    washed strawberries.
  2. Dry with paper towel and dip in chocolate.
  3. Rest in the fridge to set.

Strawberry Punch

Raspberry Red Wine Ice Blocks

  1. Mix altogether in a punch bowl and add fresh sliced strawberries.
  1. In a large mixing bowl, combine water, wine and sugar. Stir until sugar is dissolved. Add berries, smashing some slightly with a wooden spoon and leaving some whole.
  2. Using a ladle, pour into popsicle moulds (or just a paper cup!), making sure the berries are evenly distributed.
  3. Freeze for a few hours and enjoy the cool down.

Lychee and Lolly Jelly Ice Block

Lily Pad Cocktail

  1. Add 110ml Lychee Liqueur per jelly packet.
  2. Set in ice block moulds.
  3. Add your fave chewy lollies into the mould before it sets.

 

  1. Crush ice into a tall cocktail glass, add all liqueurs and then top with sparkling lemonade. Garnish with a lime slice and mint sprig.

Mango Bellini

Pink Sangria

  1. Add mango puree (place mango cheeks in a blender or use mango nectar) and 30ml Flaschengeist Mango Liqueur.
  2. Top with chilled Flaschengeist Sparkling Mango Wine.

 

  1. Mix all together with lots of ice and enjoy the fizz and fruitiness.

Raspberry Lime Cocktail

Coconut Fruit Fantasy

  1. Top with soda water or sparkling lemonade and add lots of ice.

 

  1. Top with sparkling lemonade and lots of ice. 
  2. Garnish with a pineapple slice.

Choc Coffee Bourbon

Toblerone Cocktail

  1. Mix all liqueurs in a cocktail shaker, pour into a tumbler glass and top with ice and milk or cream. 

 

  1. Drizzle honey and chocolate syrup around the inside of the glass and place in the freezer. Blend all other ingredients together with some ice. Garnish with chocolate flakes. 

 

Blushing Bride Cocktail

Tutti Fruitti Cocktail

  1. Pour chilled Flaschengeist Moscato wine with the liqueurs. Sit back and enjoy your special day. 

 

 

  1. Mix all the ingredients with ice, strain, serve and enjoy!

 

 

Slushy Love

Blackcurrant Brainfreeze with a Flaschie Kick

  1. Add Flaschengeist Strawberry Liqueur to your adults-only slushy and garnish with a red heart. Enjoy with the ones you love.

 

  1. Crush ice, add Flaschengeist Blackcurrant Liqueur (to taste) and your fave berry syrup or juice. Enjoy the purple brain freeze.

     

 

Jelly Shots with a Flaschie Kick

Gold Sparkling Shots


 
Add your favourite liqueur to your jelly mix and set. Here are some of our suggestions:
  1. Add our ever popular Flaschengeist Sparkling White Wine with 24 Carat Gold Flakes to a shot glass and top with a maraschino cherry and a choccy star. Simply delish!

     

Rock the Road Sunday Milkshake

Mint Slice Milkshake

  1. Add 30ml of Flaschengeist Rocky Road Liqueur to your favourite milkshake. 
  2. Squeeze chocolate syrup on the edge of your serving glass before pouring and top with marshmallows and crushed nuts. 

 

  • 60ml Flaschengeist Chocolate Mint Liqueur
  • 200g packet mint slice biscuits
  • 8 scoops vanilla ice-cream
  • 1/2 cup milk
  • Chocolate syrup & whipped cream for topping
  1. Finely chop 1 biscuit. Set aside. Roughly chop remaining biscuits. 
  2. Place biscuits, ice-cream, Flaschengeist Chocolate Mint Liqueur and milk in a blender. Blend until thick.Top with chocolate syrup & whipped cream for topping.

Nutty Butter Milkshake

Cafe Mocha Milkshake

  1. Place ice cream, milk, Butterscotch & Coffee Nut Whip liqueurs and peanut butter in a blender; blend until smooth.

 

......for adults only!
  • 30ml Flaschengeist Tiramisu Liqueur
  • 30ml Flaschengeist Chocolate Liqueur
  • 1 scoop of coffee ice cream 
  • 1 cup milk
  • Whipped cream, shaved chocolate & syrup for topping
  1. Combine both liqueurs, ice cream & milk in a blender with ice. Top with cream, chocolate syrup & shavings.

Lemon Garlic Balsamic Vinaigrette

Roasted Pepper and Garlic Dip

  1. Whisk together the lemon juice, oils, garlic and white balsamic vinegar in a small jug until well combined. Taste and season with salt and pepper.

 

  1. Place all ingredients along with sea salt and pepper into a blender and blend until smooth. Cover and refrigerate until set. Drizzle with both oils and serve.

Dukkah Corn on the Cob

Caramelised Asian Prawns


 
Either cook or BBQ the corn, coat in butter or drizzle our Flaschengeist Organic Italiano Extra Virgin Olive Oil then sprinkle on our Original Dukkah. Simply delish!

 

Stir-fry green prawns and add grated ginger, garlic and fresh chilli. Once cooked, drizzle over the prawns our Flaschengeist Caramelised Balsamic Vinegar and serve on a bed of jasmine rice.

Choc Coconut Snowball Cocktail

Homemade Mocha Coconut Iced Coffee


 

 
Coat the rim of the martini glass with shredded coconut and mix all ingredients in a cocktail shaker with ice and shake. Strain into glass. Sip away with thoughts of a tropical oasis.

 

  • 150ml brewed coffee, cold
  • 30ml Flaschengeist Tiramisu Liqueur
  • 15ml Flaschengeist Chocolate Coconut Liqueur
  • 1/2 cup coconut milk 
  • 3 tablespoons chocolate syrup
  • 1 teaspoon sugar
  • 1 can cold full-fat coconut milk
  • 2 tablespoons sugar
  1. Mix with a hand mixer- coconut milk & sugar (whip until peaks form). Fill the glass with 1-2 tablespoons of chocolate syrup, and then add ice cubes. Pour in coffee, then coconut milk, then vanilla and Flaschengeist Liqueurs and mix well with a spoon. Add whipped coconut cream on top and more chocolate syrup. Drink up!

Chocolate Port Jelly

Iced Christmas Egg Nog

Chocolate Lover's here are a few jelly combos for you! Courtesy of some of our creative Flaschengeist sales consultants.
  1. Port Wine Jelly + Flaschengeist Chocolate Port Liqueur
  2. Port Wine Jelly + Flaschengeist Strawberry & Chocolate Port Liqueur

 

  • 1/2 cup (110g) caster sugar
  • 2 cinnamon quills
  • 2 eggs
  • 3/4 cup (185ml) pure (thin) cream
  • 3/4 cup (185ml) milk
  • 100ml each - dark Rum, Flaschengeist Whisky Liqueur and Flaschengeist Sticky Date Pudding Liqueur
  • Ice cubes
  • Ground or freshly grated nutmeg, to dust 
  1. Place sugar and cinnamon quills in a saucepan with 1/2 cup (125ml) cold water. Stir over low heat until sugar dissolves. Simmer for 1 minute, then remove and cool. 
  2. Combine 100ml of the syrup in a blender with eggs, cream, milk and alcohol. Pour into cocktail glasses over ice and serve dusted with nutmeg. 

Blondie Brownies with Butterscotch Schnapps

Rocky Road Marshmallow Frosting

  1. Mix your favourite brownie packet mix and add 30-60ml (depending how much of a kick you like) of Flaschengeist Butterscotch Liqueur.
  2. Serve with vanilla ice cream and for a more wicked delight, pour some more of the Butterscotch Schnapps Liqueur. 

 

  • 3 tbsp. Flaschengeist Rocky Road Liqueur
  • 1 package mini marshmallows
  • 2 tbsp. boling water
  • 1/2 tsp. vanilla extract
  • Vanilla flavoured fudge frosting 
  1. Heat the marshmallows. When they are very soft, add boiling water, stir until smooth.
  2. Remove from heat. Add the vanilla and Rocky Road Liqueur and with an electric mixer on medium speed, blend with the fudge frosting. Keep beating until partly cool.
  3. Frost your favourite cupcake base and enjoy.

Pina Colada Balls

Watermelon Jelly Shots

  • 60ml Flaschengeist Pina Colada Liqueur
  • 1 packet (250g) milk arrowroot biscuits
  • 360g white chocolate melted
  • 1/2 cup (45g) desiccated coconut (plus a little extra for rolling the balls in)
  • 1 tin (395g) condensed milk
  1. Crush the biscuits and place into a mixing bowl.
  2. Add white chocolate, Pina Colada Liqueur and coconut, stir together then add condensed milk.
  3. Take small amount of mixture and roll into a ball, and then roll through extra coconut.
  4. Continue with the rest of the mixture, place the Pina Colada balls on a plate and chill in the fridge for 30 mins.

 

  1. Cut lime straight in half, scoop out the middle and pore in your vodka jelly mix. Let it set and then cut in into wedges. Decorate with sesame seeds.

Musk Stick Cocktail

Malt-eeser Madness Milkshake

  1. Mix all ingredients in a shaker with ice. For an extra sweet treat- soak a few musk sticks (chopped up) in either the Lychee or Strawberry Schnapps Liqueur (overnight) and add into your cocktail. 

 

  1. Mix all together in a blender with ice. Rim the glass with chocolate syrup, pour in mixture and top with whipped cream and Malteaser chocolates - simply divine

Cotton Candy Cosmo

Chocolate Cake Batter Milkshake 

  1. Add 30ml of your favourite Flaschengeist fruity liqueurs - Lychee, Strawberry, Fig or Watermelon Liqueur and top with our Flaschengeist Sparkling Moscato (pink) Wine, chilled of course, in a cocktail shaker! Add cotton candy fairy floss and pour on top. Sip and indulge!

 

  • 30ml Flaschengeist Chocolate Liqueur
  • 30ml Flaschengeist Chocolate Port Liqueur
  • 1 cup milk
  • 1 cup or 1 large scoop ice cream
  • 1/2 cup boxed food cake chocolate cake mix or boxed brownie mix
  • 2 to 4 tablespoons chocolate syrup, divided
  • 1/2 teaspoon vanilla extract
  • Whipped cream
  • Sprinkles for garnishing
  1. Combine milk, ice cream, Chocolate Vodka & Chocolate Port Liqueurs and cake mix, at least 2 tablespoons chocolate sauce, and vanilla in a blender and blend until smooth and creamy. Garnish milkshake with whipped topping, sprinkles.
 

 

Currant Fuzzy Navel Cocktail

Lollipop Cocktails

 

A creamy cocktail made using frozen blackcurrants and blueberries and our Flaschengeist Berry Liqueurs. This drink is truly exhilarating and perfect for a Hump Day treat! 
  • 30ml Flaschengeist Blackcurrant Liqueur
  • 15ml Flaschengeist Blueberry Cheesecake Liqueur
  • 1 cup frozen blackcurrants
  • ½ cup frozen blueberries
  • 30ml fresh lime juice
  • 2 tbsp of berry syrup
  1. Blend together frozen berries, Flaschengeist  Blackcurrant and Blueberry Cheesecake Liqueurs, lime juice and syrup. 
  2. Strain into a martini glass and serve garnished with a swirl of cream on top.

 

 
  1. In each glass add 30mls of our newest flavours- Flaschengeist Toffee Apple Liqueur, Flaschengeist Rocky Road Liqueur and Flaschengeist Blueberry Cheesecake Liqueur.
  2. Top each glass with sparkling lemonade and add your favourite flavoured lollipop and allow the flavours to infuse for at least 15min before serving.

 

Flaschie Sangria

Sparkling Citrus Punch

 

  • 1 botttle of Flaschengeist Sparkling Red Wine (chilled)
  • 1 lemon cut into wedges
  • 1 orange cut into wedges
  • 2 tbsp sugar
  • 1 shot Flaschengeist Limon cello Liqueur
  • 2 cups ginger ale or club soda
  1. Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and Limoncello. Add ginger ale or club soda just before serving.

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 ultima

 

Shakey Rocky Road

Caramel Popcorn Milkshake


 

 
  • 30ml Flaschengeist Rocky Road Liqueur
  • 30ml Flaschengeist Chocolate Liqueur 
  • ½ cup milk
  • 30ml cream 
  • 1 scoop of vanilla ice cream 
  • Sprinkles- for rim of the glass for extra “Flasch”
  • Marshmallows
  1. Combine all in a blender and then strain into a chilled glass and top with marshmallows.

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 ultima
  • 30ml Flaschengeist Whisky Liqueur
  • 30ml Flaschengeist Butterscotch Liqueur
  • 2 cups vanilla ice cream
  • 1 cup milk
  • 2 teaspoons imitation butter flavouring
  • Caramel syrup
  • 1 caramel popcorn
  1. Blend the ice cream, milk and butter flavouring and liqueurs in a blender until smooth. 
  2. Swirl caramel inside the rim of the glass, then add in the butter-flavoured milkshake. Top with caramel popcorn.

 

Chocolate Chip Creamy Coffee Milkshake

Bananarama Milkshake


 

 
  • 1/2 cup Flaschengeist Vienna Coffee Liqueur
  • 2 scoops coffee ice cream 
  • 1 1/2 cups milk 
  • 2 large chocolate chip cookies (+ 1 more to crumble on top)
  • 6 ice cubes 
  1. Add all ingredients to a blender and process until almost smooth, leaving some small pieces of cookie if possible. Pour in glasses and crumble more cookies on top. 

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. Blend all together with ice and top with sliced banana.

Turkish Nights Delight

Red Velvet Milk Shakey Shake


 

 
  • 50ml Flaschengeist Turkish Delight Liqueur
  • 300ml of milk
  • 25g dark chocolate
  • Whipped cream and chocolate syrup (for topping)
  1. Heat milk in a small saucepan over medium heat. 
  2. Add chocolate, stirring constantly until fully melted, then pour in Turkish Delight Liqueur. Pour into glass and top with whipped cream and chocolate syrup.
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
  • 1/4 cup Flaschengeist Strawberry Liqueur
  • 3/4 cup milk
  • 2-1/3 cups vanilla ice cream mixed with 2 red velvet cupcakes
  • ½ red velvet cupcake, crumbled
  • Whipped cream
  1. Lace the ice cream, milk and Flaschengeist Strawberry Schnapps (starting with 3 tablespoons) into a blender. Blend on low until mixture is creamy. Add additional Strawberry Schnapps to taste.
  2. Garnish with whipped cream and crumbled red velvet cupcake bits.

Sticky Caramel and Date Shooters

Easy Chocolate Orange Liqueur Mousse


 
  1. Combine the liqueurs, ice cream and milk in a blender and combine. 
  2. Layer each shot glass with caramel sauce. Pour in mixture and top with whipped cream.
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
  • 60ml Flaschengeist Chocolate Orange Liqueur
  • 250g good quality dark chocolate or dark chocolate orange, broken into pieces
  • 1 x 600ml ctn thick custard
  • 1 x 300ml ctn thickened cream
  • Orange rind to garnish
  1. Place the chocolate, Chocolate Orange Liqueur and custard in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.
  2. Use an electric beater to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined. Spoon evenly among eight 200ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated orange rind to serve.

Garlic and Rosemary Wedges

Watermelon Cosmo Slushy


 
  • 1kg red rascal potatoes, unpeeled, washed, dried, cut into 2cm-thick wedges
  • 2 tbsp Flaschengeist Organic Garlic Extra Virgin Olive Oil
  • 2 garlic cloves (crushed)
  • ¼ cup of rosemary leaves (fresh or dry) 
  • Sea salt flakes

 

  1. Preheat oven to 180°C. Place wedges in a bowl with crushed garlic, oil, salt and rosemary. 
  2. Combine all until wedges are coated and place on an oven try lined with baking paper.
  3. Roast the potato mixture in oven, turning occasionally, for 50 minutes or until the potato wedges are crisp and light golden.

 

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

Choc Butter Coffee Martini

Choc Covered Oreo Balls with Rocky Road Liqueur


 

 
  1. Shake and strain over ice. Garnish with shaved chocolate flakes.
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
  • 1/4 - 1/2 cup Flaschengeist Rocky Road Liqueur (depending how much of a kick you like!)
  • 2 packets of oreos (crushed)
  • 2 large tablespoons of thick cream
  • Packet of milk chocolate cooking chocolate
  • Milk
  1. Mix together cream, oreos and the Rocky Road Liqueur and roll into balls (add more biscuit if too sticky).
  2. Melt some milk and the cooking chocolate. 
  3. Coat the balls then lay them on a baking tray (use baking paper to line the tray).
  4. Place in the fridge to set.

Cookies and Cream Martini

Dukkah Crusted Salmon Fillets


 

 
  1. To coat the rim of the glass with sprinkles: lightly coat the rim of your glass with sprinkles on a plate and press glass rim into sprinkles. 
  2. Combine all ingredients in a cocktail shaker with ice and shake for 30 seconds. Strain into glass. 
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. Sprinkle salmon fillets with Flaschengeist Dukkah and press to coat. 
  2. Heat a large non-stick frying pan over medium-high heat and coat the pan with Organic Lemon Extra Virgin Olive Oil.
  3. Cook salmon for 1-2 minutes each side for medium or until cooked to your liking.
  4. Squeeze lemon juice and drizzle with Organic Lemon Extra Virgin Olive Oil.

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

  • 30ml Flaschengeist Chocolate Port Liqueur
  • 30ml Flaschengeist Chocolate Liqueur
  • 45ml Cream
  • Ice

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 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)
  • 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

 

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.