RECIPES
THE BEST DRINKS
Premium Kornbrand
INGREDIENTS
5 cl Premium Kornbrand
1 tsp honey
2 cl lemon juice
Ginger slices
Soda water
Ice cubes
Garnish: lemon zest
DIRECTIONS
Combine all the ingredients except the soda water together in a shaker and shake well. Add ice cubes and shake again. Strain into a cocktail glass and top up with soda water. Garnish with lemon zest.
INGREDIENTS
3 cl Premium Kornbrand
3 cl Crème de Cassis
3 cl redcurrant juice
2 cl lemon juice
Soda water
Ice cubes
Garnish: Berries
DIRECTIONS
Shake all the ingredients except the soda water together with ice and strain into a highball glass. Top up with soda water. Garnish with berries.
INGREDIENTS
5 cl Premium Kornbrand
Lime juice
BioZisch Ginger Life
Garnish: lime, cucumber
DIRECTIONS
Pour Premium Kornbrand into a glass filled with ice, add the juice of half a lime and top up with BioZisch Ginger Life. Garnish with cucumber and lime.
INGREDIENTS
4 cl Premium Kornbrand
Large beer
DIRECTIONS
Enjoy together.
INGREDIENTS
2.5 cl Premium Kornbrand
2.5 cl Maraschino liqueur (cherry liqueur)
1.5 cl fresh lime juice
1.5 cl honey syrup
Ginger beer
Garnish: cocktail cherry, lime slice
DIRECTIONS
Combine all the ingredients except the ginger beer together with ice cubes and shake. Strain into a cocktail glass. Top up with ginger beer. Garnish with a cocktail cherry and a lime slice.
GORGEOUS KORN RECIPES
ILLUSTRATED BY ANSELM HIRSCHHÄUSER
Premium Kornbrand Recipes
Dariusz Rucki, BAR 203 at Berliner Fernsehturm
INGREDIENTS
4 cl Premium Kornbrand
1 bar spoon Pijökel (herbal spice liqueur)
Rixdorfer Fassbrause for topping up
Ice cubes
Garnish: Fresh lavender or rosemary
DIRECTIONS
Pour Premium Kornbrand into a highball glass, add a level bar spoon of Pijökel. Fill the glass with ice cubes and stir once with the bar spoon so that the ingredients combine. Top up with Rixdorfer Fassbrause. Rub fresh lavender or rosemary between your fingers to release their aromas. Add atop the ice cubes as garnish.
Fabian Buhtz, Skybar im Vienna House Andel’s, Berlin
INGREDIENTS
5 cl Premium Kornbrand infused with camomile tea
2.5 cl fresh orange juice
1.5 cl honey
1 dash Bitter Truth Orange Flower Water
Ice cubes
Garnish: Orange espuma
DIRECTIONS
Infuse the Premium Kornbrand with chamomile tea for 10 minutes. Combine the orange juice, honey and Bitter Truth Orange Flower Water in a shaker and fill with ice cubes. Shake vigorously. Strain together with the infused Kornbrand into an ice cube-filled wine glass.
Garnish with orange espuma. Enjoy.
Markus Tartler, Pepe Bar, Köln
INGREDIENTS
6 cl Premium Kornbrand
2 cl Triple Sec (Cointreau also works)
2 cl orange juice
2 cl orange acid (100 ml fresh orange juice, 2 g citric acid and 1 g malic acid)
Ice cubes
Garnish: Zest of an entire orange, slice of dried orange
Additionally: A cream siphon or carbonator
DIRECTIONS
Combine all the ingredients in the cream siphon or carbonator together with ice cubes and load four CO2 cartridges. Shake and then slowly let the gas escape from the siphon in an upright position. Strain and pour into a small juice bottle filled with ice cubes. Garnish with orange zest and a slice of dried orange.
Marius Döring, Sharlie Cheen, Berlin
INGREDIENTS
3 cl Premium Kornbrand infused with liquorice (liquorice infusion: cook strong-tasting liquorice in Korn using the sous-vide method at 50°C for 10 minutes)
2 cl Maraschino (cherry liqueur)
2 cl Chartreuse Green
2 cl fresh cucumber juice
5 cl apple juice
2 dashes cherry bitters
Ice cubes
Garnish: cucumber slice
DIRECTIONS
Combine the infused Berliner Brandstifter Kornbrand, Maraschino, Chartreuse, cucumber juice, apple juice and cherry bitters in a shaker and fill with ice cubes. Shake vigorously and strain into a tumbler filled with ice cubes. Garnish with the slice of cucumber. Enjoy.
André Zauner, Provocateur, Berlin
INGREDIENTS
5 cl Premium Kornbrand
3 cl nettle cordial
2 cl verjus
2 cl aquafaba
A dash of gentian tincture
½ bar spoon activated charcoal
1 pinch sea salt
Ice cubes
Soda water to top up
DIRECTIONS
Combine the Berliner Brandstifter Kornbrand, nettle cordial, verjus, aquafaba, gentian tincture, activated charcoal and sea salt in a shaker and fill with ice cubes. Shake vigorously and strain into an empty shaker. Then, shake again without ice cubes.
Strain the contents of the shaker into a bowl-shaped cocktail glass through a tea strainer and top up with soda water. Enjoy.
SHOP PRODUCTS
AVAILABLE IN VARIOUS SIZES
