GINgle Bell

Baked Apple Vodka

 

 

*How to make the Baked Apple Vodka

50 cl LION’s Vodka

2 Apples

Cinnamon

Sugar

1 Vanilla Pod

2 Cloves

3 Pimento seeds

 

Cut the apples in half and remove the core. Mix together the cinnamon and sugar and sprinkle onto the apple halves. Bake the apples in a preheated oven at 180 °C for about 10-15 minutes or until they are golden brown. Place the baked apples in a jar and pour the vodka over them. Cut open the vanilla pod and add the cloves and pimento seeds to the jar. Close the jar and let it steep for 3 days. Then strain.

 

Black Forest Cherry Vodka

LION’s Gingerbread Latte

Plum Vodka Sour

Bavarica & Tonic

Halloween Vodka Sour

 

*How to make the Pumpkin Spice Syrup

Pumpkin spice syrup can also be bought in well-assorted stores, but is also relatively easy to make yourself:

500 g Hokkaido Pumpkin

300 ml Water

300 g Sugar

1 Vanilla pod

1/2 Bar Spoon of Cinnamon 

5 Cloves

1/4 Bar Spoon of Nutmeg (ground)

 

Cut the Hokkaido pumpkin into small pieces, slice the vanilla pod lengthwise and scrape it out with a spoon. Let the pumpkin and the vanilla simmer in a pot with the rest of the ingredients  for 15 minutes. Mash the pumpkin, which is now soft, to form a kind of puree. Simmer everything again for 10-15 minutes, then strain it through a fine sieve and pour it off into a closable container while it is still hot.

The syrup keeps cool for 1-2 months. Since a settles quickly in the bottle at the bottom, always shake well before use.

 

Halloween Gin Sour

 

*How to make the Pumpkin Spice Syrup

Pumpkin spice syrup can also be bought in well-assorted stores, but is also relatively easy to make yourself:

500 g Hokkaido Pumpkin

300 ml Water

300 g Sugar

1 Vanilla pod

1/2 Bar Spoon of Cinnamon 

5 Cloves

1/4 Bar Spoon of Nutmeg (ground)

 

Cut the Hokkaido pumpkin into small pieces, slice the vanilla pod lengthwise and scrape it out with a spoon. Let the pumpkin and the vanilla simmer in a pot with the rest of the ingredients  for 15 minutes. Mash the pumpkin, which is now soft, to form a kind of puree. Simmer everything again for 10-15 minutes, then strain it through a fine sieve and pour it off into a closable container while it is still hot.

The syrup keeps cool for 1-2 months. Since a settles quickly in the bottle at the bottom, always shake well before use.

Mango Matcha Man

Blueberry Smash

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