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Essential Infos about the
Tante Inge

Name

Style/Variation

Sour

Categories

Description

Ingredients by Category

Garnish

lemon twist

Color

light yellow

Used Ingredients and Brands

Amount Unit Product
40 ml
20 ml
30 ml
3 dash
60 ml

Garnish :

Amount Name Position/How to....
1 lemon zest Press the oils out of the lemon peel by squeezing the zest over the serving glass. Drop the garnish into the drink.

Useful Recipe Mixing Tips

Mixing Instructions

  • In deepth recipe description

    1. Prepare your Mise en Place.
    2. Prepare your bottle setup.
    3. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
    4. Prepare your garnish.
    5. Add all the ingredients (except the carbonated filler !) into the shaker.
    6. Add ice cubes into the shaker
    7. Shake for about 10 seconds.
    8. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
    9. Strain into the serving glass.
    10. Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
    11. Add around 5 to 6 ice cubes into the serving glass.
    12. Add your garnish.
    13. Clean up your working station.
  • Advanced recipe description

    1. Add all the ingredients (except the carbonated filler !) into the shaker.
    2. Add ice cubes.
    3. Shake for about 10 seconds.
    4. Strain the mixed liquid into the chilled serving glass filled with ice cubes.
    5. Add your garnish.
  • Bartender-Version

    shake / strain / top up

Editor Recipe Notes :

The Tante Inge cocktail template gave me by one of my colleagues. I told her to look out for some lovely recipes with ginger liqueur. The reason was our friend, who was living nearby. He has been producing by himself for some years his very own ginger liqueur, made in Hamburg, Germany. So we tried to mix it, and it worked well with the latest filler from Schweppes, the Schweppes White Peach. But something was missing, and of course, it had to be some dash of aromatic bitters. Very well it worked out, and it tastes fantastic =)

Mise en Place

Garnish

1x lemon zest

Bar Equipment

Bottle Opener
Jigger
Tin Tin Shaker
Hawthorne Strainer

Flavour and Texture Profile

Flavour

apricot
peach
lemon

We will add soon the aroma and flavor descriptions.

Mixing Instruction Podcast about the mixed drink: Tante Inge

  • Script of the drink {mb_drink-recipes_recipes_name_of_the_mixed_drink}

    Hi and welcome to the recipe podcast instructions about the Drink: {mb_drink-recipes_recipes_name_of_the_mixed_drink}. {mb_drink-recipes_recipes_description_of_the_drink}. Ingredients by Category:

    . MIXING INSTRUCTIONS!
    1. Prepare your Mise en Place.
    2. Prepare your bottle setup.
    3. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
    4. Prepare your garnish.
    5. Add all the ingredients (except the carbonated filler !) into the shaker.
    6. Add ice cubes into the shaker
    7. Shake for about 10 seconds.
    8. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
    9. Strain into the serving glass.
    10. Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
    11. Add around 5 to 6 ice cubes into the serving glass.
    12. Add your garnish.
    13. Clean up your working station.
    . Flavour and texture profile! Aroma:
    .
    Flavour:
    .
    Texture:
    .
    Enjoy more drinks on “mybeverageguide.com”

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