Tante Inge
by HYGGE Brasserie and Bar, Hamburg, DE

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Essential Infos about the
Tante Inge
Name
Style/Variation
Sour
Categories
Aperitivo
Light
Summer
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
- Prepare your Mise en Place.
- Prepare your bottle setup.
- Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
- Prepare your garnish.
- Add all the ingredients (except the carbonated filler !) into the shaker.
- Add ice cubes into the shaker
- Shake for about 10 seconds.
- Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
- Strain into the serving glass.
- Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
- Add around 5 to 6 ice cubes into the serving glass.
- Add your garnish.
- Clean up your working station.
Advanced recipe description
- Add all the ingredients (except the carbonated filler !) into the shaker.
- Add ice cubes.
- Shake for about 10 seconds.
- Strain the mixed liquid into the chilled serving glass filled with ice cubes.
- 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
Ice
ice cubes for shaking
ice cubes for the serving glass
Garnish
1x lemon zest |
Glassware
White Wine Glass
Bar Equipment
Bottle Opener
Jigger
Tin Tin Shaker
Hawthorne Strainer
Bar Technique
shake
strain
float
Flavour and Texture Profile
Aroma
apricot
peach
lemon
Flavour
apricot
peach
lemon
Structure/Texture
delicate
tart
fresh
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:
- Prepare your Mise en Place.
- Prepare your bottle setup.
- Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
- Prepare your garnish.
- Add all the ingredients (except the carbonated filler !) into the shaker.
- Add ice cubes into the shaker
- Shake for about 10 seconds.
- Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
- Strain into the serving glass.
- Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
- Add around 5 to 6 ice cubes into the serving glass.
- Add your garnish.
- Clean up your working station.
Flavour:
Texture:
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helpful links about Tante Inge
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