Recipes

Cruise Control

Created by Andre Roulet - head barkeeper Palermo bar Swissotel Berlin

- 2cl BORGMANN
- 2cl Galliano Vanilla
- 2cl lemon juice
- Maple syrup 1 cl
- 1 cl Absolut Pear

- Garnish: apple column

Mr Borgmann

- BORGMANN herbal liqueur
- Limoncello
- Cane sugar syrup
- Lime juice
- Angostura Aromatic Bitter

BORGMANN Strohberry

- 6cl BORGMANN
- 4cl fresh lemon juice
- 2 cl sugar syrup
- 3 fresh strawberries
- 1 egg white

BORGMANN Q

- Glass filled with ice
- 5cl BORGMANN
- Dash Angostura Bitters 2
- squeeze ? lime and add it
- fill up with ginger beer
- Add a slice of cucumber and stir gently

BORGMANN Berlin

?

- 4cl Smirnoff Penka
- 2cl BORGMANN
- 2cl Antica Formula
- 2 dash Peychaudz's Bitters
- fresh ginger

Fill glass with ice. BORGMANN 5 cl, 2 dash Angostura Bitters, squeeze ? lime add ginger beer and a slice of cucumber, stir gently

BORGMANN Ivory

made by Matthias Reeder, Hotel Q!, Berlin

This cocktail won the third Place at Amarula African cocktails 2008

- 3cl Amarula
- 4cl Taylor's Port 10 years
- 1 cl BORGMANN
- 0.5 cl Monin Rose
- 1 dash Tabasco
- 1 egg Tonka
- Decoration: a caramelized Ananaskeil
- Glass: Martini Shell
- Preparation: Mix all ingredients with ice, shake and strain, rub some tonka bean on top

BORGMANN Sour

- Borgmann,
- Sugar syrup
- freshly squeezed lemon juice
- unfiltered apple juice

BORGMANN Collins

- Borgmann
- Monin Raspberry syrup
- Bols Grenadine
- freshly squeezed lemon juice
- Sugar syrup
- Soda

Green Grass aperitif by Tim Raue

- 8 cl BORGMANN
- 4 limes
- 12 stems of fresh coriander
- 2 stalks lemon grass
- 0.4 L Rivella lemonade
- juice of 2 limes

The BORGMANN, chop 8 stems of coriander and 2 stalks of lemon grass put in a jug with a rod, stir well and let stand in refrigerator for 1 hour, divide the fluid in four Whiskey Tumblers glasses.

Cut 2 lemons a in star shape and decorate the glass with the lemon grass stalks, pour ice-cold Rivella lemonade and decorate with coriander stems

BORGMANN Raspberry

- 5 x raspberries,
- 1.5 cl Lime juice
- 4 cl Fri Orange juice
- 2 cl vodka
- 3 cl BORGMANN
- On top Ginger Beer

BORGMANN Qiu

- BORGMANN
- Lime
- Cucumber slices
- Ginger beer

Tingly Aphrodisiac

Thomas Altenberger, bar manager Harry's New York Bar, Grand Hotel Esplanade, created in 2009

- BORGMANN
- Honey syrup
- Bitter Orange
- Kadamon

Rude Lady

Thomas Altenberger, bar manager Harry's New York Bar, Grand Hotel Esplanade, created in 2009

- BORGMANN
- Gordon's Gin
- D.O.M Benedictine
- Cherry Heering
- Lime
- Orange
- Pineapple

Borghees

Thomas Altenberger, bar manager Harry's New York Bar, Grand Hotel Esplanade, created in 2009

- BORGMANN
- Kumquat
- Lime
- Strawberry syrup
- Ginger Ale

Francisco Mule

- BORGMANN
- Apple
- Havana Club
- Ginger Beer

BORGMANN R2

- 4 cl BORGMANN
- 3 cl lemon juice
- 2 cl sugar syrup
- 4 cl raspberry puree
- 4 cl jasmine tea

BORGMANN-Earl Grey Smash

- 4 cl Earl Grey Infused Rum (put tea bags in rum for five minutes)
- 4 cl BORGMANN
- 4 cl lemon juice
- 3 cl sugar syrup
- 14 mint leaves

Phi Phi BORGMANN Iceland Smash

- 10 leaves Thai basil
- 8 cl BORGMANN
- 3 cl lemon juice
- 2 cl Monin Mojito Mint Syrup
- fill with Calpico

BORGMANN Port

- 4 cl port
- 3 cl BORGMANN
- 2 cl mango syrup
- 3 cl lemon juice
- 2 sprigs cilantro