Verschiedene Cocktail Gläser in sommerlichem Ambiente

VIRGIN LONGDRINKS

The finest fragrances and flavours of herbs, flowers and spices are extracted, crushed, stirred into the alcohol-free base and infused for several hours. Refined and flavoured to aromatic perfection - this gives our hydrosols their fresh, unique character. The intense and expressive flavour of the virgin long drinks unfolds on ice, giving the drink its lightness and an interesting finish right up to the last sip.

There's one thing you won't miss about this experience: the alcohol.

HYDROLATES MEET MEADOW FRUIT

In an innovative approach, we combine the flavours of meadow fruit with the intensity of hydrolates to create unique, alcohol-free drinks. Herbs, flowers and spices are carefully distilled and filtered to create intense flavours. This craftsmanship results in expressive long drinks that revitalise the senses without using alcohol. Discover the art behind these flavour compositions and be inspired by the variety of flavours that unite nature and technology.

Organic [dgin] BITTER

Variant: 0,375l btl.

Juniper | Hydrolat | Bitter

Prices are only visible after registration.

Unfortunately, all drunk.

Organic AECHT [KIMMEL]

Variant: 0,375l btl.

Caraway | Hydrolat | Dill

Prices are only visible after registration.

Unfortunately, all drunk.

OUR FAVORITE COCKTAIL RECIPES

Joerg Geiger Cocktails x trickytine 40 min

Joerg Geiger Cocktails x trickytine 32 min

NON-ALCOHOLIC BELLINI TWIST

SCHÖNINI

• 2 cl spiked cannon puree
• 1 cl lemongrass syrup
• 10 cl C. Bratbirne alcohol-free

Pour the spiked cannon puree and lemongrass syrup into a wine glass and stir well, top up with C.-BRATBIRNE - the queen of non-alcoholic drinks Use half a stalk of lemongrass as decoration.

NON-ALCOHOLIC VERSION OF THE SPRITZ

BITTER-SPRITZ

• 4 cl Giffard Bitter Concentre
• 2 cl lemon juice
• 1 cl sugar syrup
• 10 cl C. Bratbirne alcohol-free

Pour Giffard Bitter Concentre, lemon juice and sugar syrup into a wine glass and stir well. Top up with C.-BRATBIRNE - the queen of non-alcoholic drinks.

ORANGE MEETS BOTANICALS

TRANSPORTER

• 8 cl organic gin bitter hydrolate
• 6 cl coconut water
• 2,5 cl orange peel sugar
• 1,5 cl leom juice
• 2 stalks of parsley

Shake all ingredients vigorously in a shaker over ice. Double strain into a tumbler on ice and top with approx. 8 cl [dzin] Bitter Hydrolat. Stir in gently and garnish with parsley and sugared orange peel.

ORANGE PEEL SUGAR: Zest the oranges and leave to infuse with sugar in a sealable bowl or box in the fridge for a few hours or overnight. The essential oils from the orange peel are released by the sugar.

APPLE MEETS BOTANICALS

WITHOUT A TROUT

• 2 cl buttermilk
• 4 cl apple juice
• 2 cl cucumber juice (freshly squeezed cucumber)
• 0,5 cl sugar syrup (2:1)
• 6 cl organic AECHT [Kimmel]

Pour all ingredients into a tumbler over ice and top with 6 cl AECHT [Kimmel], stir gently, sprinkle with smoked salt and garnish with a cucumber zest.

SMOKE SALT SPRAY: Make a 10:1 salt solution with smoked salt and water and pour into a small spray bottle.

NON-ALCOHOLIC BELLINI TWIST

SCHÖNINI

• 2 cl spiked cannon puree
• 1 cl lemongrass syrup
• 10 cl C. Bratbirne alcohol-free

Pour the spiked cannon puree and lemongrass syrup into a wine glass and stir well, top up with C.-BRATBIRNE - the queen of non-alcoholic drinks Use half a stalk of lemongrass as decoration.

NON-ALCOHOLIC VERSION OF THE SPRITZ

BITTER-SPRITZ

• 4 cl Giffard Bitter Concentre
• 2 cl lemon juice
• 1 cl sugar syrup
• 10 cl C. Bratbirne alcohol-free

Pour Giffard Bitter Concentre, lemon juice and sugar syrup into a wine glass and stir well. Top up with C.-BRATBIRNE - the queen of non-alcoholic drinks.

ORANGE MEETS BOTANICALS

TRANSPORTER

• 8 cl organic gin bitter hydrolate
• 6 cl coconut water
• 2,5 cl orange peel sugar
• 1,5 cl leom juice
• 2 stalks of parsley

Shake all ingredients vigorously in a shaker over ice. Double strain into a tumbler on ice and top with approx. 8 cl [dzin] Bitter Hydrolat. Stir in gently and garnish with parsley and sugared orange peel.

ORANGE PEEL SUGAR: Zest the oranges and leave to infuse with sugar in a sealable bowl or box in the fridge for a few hours or overnight. The essential oils from the orange peel are released by the sugar.

APPLE MEETS BOTANICALS

WITHOUT A TROUT

• 2 cl buttermilk
• 4 cl apple juice
• 2 cl cucumber juice (freshly squeezed cucumber)
• 0,5 cl sugar syrup (2:1)
• 6 cl organic AECHT [Kimmel]

Pour all ingredients into a tumbler over ice and top with 6 cl AECHT [Kimmel], stir gently, sprinkle with smoked salt and garnish with a cucumber zest.

VIRGIN LONGDRINKS

OUR FAVORITE COCKTAIL RECIPES

NON-ALCOHOLIC BELLINI TWIST

• 2 cl spiked cannon puree• 1 cl lemongrass syrup• 10 cl C. Bratbirne alcohol-free

Pour the spiked cannon puree and lemongrass syrup into a wine glass and stir well, top up with C.-BRATBIRNE - the queen of non-alcoholic drinks Use half a stalk of lemongrass as decoration.

NON-ALCOHOLIC VERSION OF THE SPRITZ

• 4 cl Giffard Bitter Concentre • 2 cl lemon juice• 1 cl sugar syrup• 10 cl C. Bratbirne alcohol-free

Pour Giffard Bitter Concentre, lemon juice and sugar syrup into a wine glass and stir well. Top up with C.-BRATBIRNE - the queen of non-alcoholic drinks.

ORANGE MEETS BOTANICALS

• 8 cl organic gin bitter hydrolate• 6 cl coconut water• 2,5 cl orange peel sugar• 1,5 cl leom juice• 2 stalks of parsley

Shake all ingredients vigorously in a shaker over ice. Double strain into a tumbler on ice and top with approx. 8 cl [dzin] Bitter Hydrolat. Stir in gently and garnish with parsley and sugared orange peel.

ORANGE PEEL SUGAR: Zest the oranges and leave to infuse with sugar in a sealable bowl or box in the fridge for a few hours or overnight. The essential oils from the orange peel are released by the sugar.

APPLE MEETS BOTANICALS

• 2 cl buttermilk• 4 cl apple juice• 2 cl cucumber juice (freshly squeezed cucumber) • 0,5 cl sugar syrup (2:1) • 6 cl organic AECHT [Kimmel]

Pour all ingredients into a tumbler over ice and top with 6 cl AECHT [Kimmel], stir gently, sprinkle with smoked salt and garnish with a cucumber zest.

SMOKE SALT SPRAY: Make a 10:1 salt solution with smoked salt and water and pour into a small spray bottle.

NON-ALCOHOLIC BELLINI TWIST

• 2 cl spiked cannon puree• 1 cl lemongrass syrup• 10 cl C. Bratbirne alcohol-free

Pour the spiked cannon puree and lemongrass syrup into a wine glass and stir well, top up with C.-BRATBIRNE - the queen of non-alcoholic drinks Use half a stalk of lemongrass as decoration.

NON-ALCOHOLIC VERSION OF THE SPRITZ

• 4 cl Giffard Bitter Concentre • 2 cl lemon juice• 1 cl sugar syrup• 10 cl C. Bratbirne alcohol-free

Pour Giffard Bitter Concentre, lemon juice and sugar syrup into a wine glass and stir well. Top up with C.-BRATBIRNE - the queen of non-alcoholic drinks.

ORANGE MEETS BOTANICALS

• 8 cl organic gin bitter hydrolate• 6 cl coconut water• 2,5 cl orange peel sugar• 1,5 cl leom juice• 2 stalks of parsley

Shake all ingredients vigorously in a shaker over ice. Double strain into a tumbler on ice and top with approx. 8 cl [dzin] Bitter Hydrolat. Stir in gently and garnish with parsley and sugared orange peel.

ORANGE PEEL SUGAR: Zest the oranges and leave to infuse with sugar in a sealable bowl or box in the fridge for a few hours or overnight. The essential oils from the orange peel are released by the sugar.

APPLE MEETS BOTANICALS

• 2 cl buttermilk• 4 cl apple juice• 2 cl cucumber juice (freshly squeezed cucumber) • 0,5 cl sugar syrup (2:1) • 6 cl organic AECHT [Kimmel]

Pour all ingredients into a tumbler over ice and top with 6 cl AECHT [Kimmel], stir gently, sprinkle with smoked salt and garnish with a cucumber zest.

SMOKE SALT SPRAY: Make a 10:1 salt solution with smoked salt and water and pour into a small spray bottle.

• 2 cl spiked cannon puree
• 1 cl lemongrass syrup
• 10 cl C. Bratbirne alcohol-free

• 4 cl Giffard Bitter Concentre
• 2 cl lemon juice
• 1 cl sugar syrup
• 10 cl C. Bratbirne alcohol-free

• 8 cl organic gin bitter hydrolate
• 6 cl coconut water
• 2,5 cl orange peel sugar
• 1,5 cl leom juice
• 2 stalks of parsley

• 2 cl buttermilk
• 4 cl apple juice
• 2 cl cucumber juice (freshly squeezed cucumber)
• 0,5 cl sugar syrup (2:1)
• 6 cl organic AECHT [Kimmel]

• 2 cl spiked cannon puree
• 1 cl lemongrass syrup
• 10 cl C. Bratbirne alcohol-free

• 4 cl Giffard Bitter Concentre
• 2 cl lemon juice
• 1 cl sugar syrup
• 10 cl C. Bratbirne alcohol-free

• 8 cl organic gin bitter hydrolate
• 6 cl coconut water
• 2,5 cl orange peel sugar
• 1,5 cl leom juice
• 2 stalks of parsley

• 2 cl buttermilk
• 4 cl apple juice
• 2 cl cucumber juice (freshly squeezed cucumber)
• 0,5 cl sugar syrup (2:1)
• 6 cl organic AECHT [Kimmel]