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lemon liqueur Annunziato German
Taste Mediterranean


Traditional liquor taste solar
and Mediterranean
be taken preferably frozen.
diluted with water
becomes a great thirst quencher.







milk with lemon liqueur and
Zip (fruit liqueur)

1 / 10 of lemon liqueur
9 / 10 of fresh milk.

You can pour the lemon liqueur, and then fresh milk directly into the tumbler, supplemented by adding a few drops of zip.

refreshing drink

2 / 10 of lemon liqueur
8 / 10 of fresh water sparkling

Pour in a glass of lemon liqueur and then the water, add drops of anise liqueur to taste.

fillet in tartar sauce, lemon liqueur

For the tartare:
500 gr. fillet of beef, 100 gr
. zucchini,
100 gr. arugula,
100 gr. endive,
100 gr. fresh tomato seeded
a bit 'of fresh chilli,
a glass of lemon liqueur.

All ingredients should be finely sliced \u200b\u200binto julienne strips, stir in a glass bowl with a glass of lemon liqueur and let marinate in refrigerator for at least an hour or more to your liking stirring occasionally.

For the sauce:
500 gr. of cream, one lemon, two tablespoons of lemon liqueur, one tablespoon of chopped parsley.

Mix the finely shredded lemon peel into julienne strips, with the cream, lemon juice and two tablespoons of lemon liqueur, chopped parsley. Remove from refrigerator tartar, to 5 donuts with the grooves in the middle, pour over the sauce and serve.

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recipe with lemon liqueur Baileys Liqueur Drink





GALAS
calabria original cream


From the place that gives it its name in the Aspromonte National Park, where clear water is lost between thick forests and lush, Galas is a fine liqueur cream with intense flavor and delicate taste in the morning to accompany with sweet thoughts everyday life.





1 / 3 of Cremabar (coffee liqueur)
1 / 3 of Galas
1 / 3 of Altana (brandy and citrus)



the glass to use is a tumbler that allows you drink the contents in one gulp. Prepare in layers into the glass, exploiting the different density of the ingredients.

Pour the liqueur denser: the Cremabar. Then slowly Galas possibly using a spoon. We shall do the same with Altana. It is drunk from mixing ingredients or setting fire to the last layer off with a breath and drinking a single sip the hot liquid.



CAKE GALAS

200 gr. starch, 200 grams. sugar 6 eggs, a pinch of salt, a packet of yeast, liquor Galas

In a bowl beat the egg yolks well with sugar. Add, stirring constantly, vanilla sugar, starch and egg whites with a pinch of salt. Work the mixture well together and, most recently, yeast. Pour into a greased baking tray and bake in preheated oven for 30 minutes at 180 degrees. Achieved the sponge cake, let cool and divide into three discs and wet with plenty of Galas on both sides.

Galas The cake is ready. If you wish, you can fill with whipped cream and garnish with whole or chopped nuts.

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Calabria liquorice





The recognized beneficial properties,
known since antiquity, combined with
quality and the genuineness of
Calabria liquorice
make this liqueur Calabrian
an elixir to enjoy every moment of the day.




Cocktail
1 / 4 of liquor liquirize Annunziato German
3 / 4 of almond milk.
Shake well and strain into a flute.
can be served together with a blend of:
3 / 4 of cream
1 / 4 green mint syrup.
Shake it all and put it in a jug

Pineapple Licorice and yogurt
(for 5 persons)

A glass of liquor to the German Licorice, 1 pineapple, 200 grams . of butter, 300 gr. sugar, yogurt.

Melt the butter in a pan with sugar and caramelize everything. Cut the fresh pineapple chunks and put it on the resulting syrup. Bake for 10 minutes on low heat. A
cooked, pour the liqueur licorice. Place the pineapple in small bowls of salad with the sauce, sprinkle with low fat yoghurt or even liking yogurt with pineapple and serve.

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Recipe with Fruit Liqueur Citrus Liqueur Recipe with

ZIP - fruit liqueurs

Young exciting with lots of fruit and a splash of gin, just enough to give a balanced sprint Smooth all hours or stretched, normal or iced, is a tonic, aperitif and digestif.

ZIP and ice

Fill a glass with crushed ice and add whiskey to taste the fruit liqueurs, complete with drops of anise liqueur Annunziato German.

Zip and tonic

3 / 10 Zip
7 / 10 of tonic water.
Pour the ingredients into the tumbler with two ice cubes, stir for a few moments with the special long spoon, decorated with a slice of orange.

Aperitifs the Zip for special occasions and parties

Golden strong

5 / 10 Zip
2 / 10 of Altano (citrus liqueur), 3 / 10 orange juice. Place several ice cubes in a shaker, add ingredients and shake vigorously for a few moments. Serve with a slice of lemon in a cocktail glass or wine glasses in the ice.

Golden medium

3 / 10 Zip - 7 / 10 of Prosecco or dry sparkling wine or champagne. In a glass of cocktail and put half a slice of lemon, if desired, some ice cubes, put the Zip cool, add the sparkling wine or champagne or dry sparkling wine is very cold, stir gently with the stirrer and serve when the foam is exhausted.

Zip and almond liqueur

8 / 10 Zip - 2 / 10 Amaretto Strait.
Pour the ingredients into the tumbler with two ice cubes, stir briefly with the stirrers, sugar and garnish with a cherry.

Golden soft
4 / 10 Zip
4 / 10 orange juice
2 / 10 lemon juice

Put ice cubes in a shaker, add the ingredients and shake vigorously for a few seconds. Serve in a cocktail glass or champagne glasses previously cooled.
Garnish with half orange slice and some cherry red.

the Cocktail Zip
5 / 10 Zip
1 / 10 of lemon liqueur
1 / 10 of Prosecco
1 / 10 of tonic water
1 / 10 pineapple juice
1 / 10 of grapefruit juice.

Shake and pour into cocktail glasses with two ice cubes and half a slice of orange.

Risotto Zip

Ingredients for 4 servings: 2 cups of fruit liqueur, 1 / 2 glass of lemon liqueur Annunziato German, 1.2 liters of water, 400 gr . rice for risotto (very suitable for the type quick-cooking risotto ), 100 gr . ripe strawberries, juice of 1 / 2 lemon, 20 g . butter, 2 teaspoons of salt.

In a bowl or glass bowl (do not use metal), leave to soak for 5 minutes: the chopped strawberries, juice of 1 / 2 lemon, fruit liqueur and lemon. After 5 minutes, remove the strawberries and boil the juice of the macerated with water and salt. For the pieces of strawberries and add a pinch of salt 1 / 2 pinch of sugar and keep aside. Melt in the butter a baking pan, pour the rice and toast lightly, then pour all the liquid boiled, cover with a lid and bake at 250 degrees. When the rice is dry well, remove from oven, switch pan and allow to cool in the fridge. Before serving cold embed bits of strawberry.

prickly pears in Zip

some prickly pear slices, sprinkle with sugar, sprinkle with the liquor and fruit, served cold in salad bowls.

Ice Cream Zip

5 / 10 Zip
3 / 10 of cream
2 / 10 of crushed ice.

Shake well and strain into a flute , complete before serving with a spoonful of Altano (citrus liqueur).

Gelato at Zip

In a bowl put ice cream mixed with fruit you like: strawberry, melon, blueberry, etc.. Sprinkle with the Zip. Garnish with fruit as desired.

Macedonia at Zip

Prepare the salad, fresh fruit, sugar and color with enough zip. Add a bit ' of lemon liqueur. Stir until the sugar is completely dissolved. Serve cold.

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Altan - Liqueur Citrus



For coffee lovers demanding its characteristic tone, amber is the unmistakable sign of a distillate wine expertly aged not less than three years in oak barrels. The incomparable taste of citrus fruit is a land of sun and generous but also wonderful ancient alchemy.





Appetizers for Great Deals

8 / 10 of Altana
2 / 10 lemon juice.
Shake ingredients in a shaker with some ice cubes and serve in a cocktail glass or in wine glasses previously cooled.

5 / 10 of Altana
5 / 10 Amaretto Strait (see).
directly Pour the ingredients into the tumbler add ice cubes .

RISOTTO Shrimp and Altano

Ingredients for 5 persons:

1 cup Altano
1 / 2 kg of rice (for risotto)
1 / 2 kg of prawns
150 gr. butter
1 orange, 1 lemon, 1 tomato, onion, celery, carrot, parsley, salt



Cut Julienne the orange and lemon peel, remove a one of the citrus slices and put everything in a container of glass and ceramics (do not use metal), pour over the Altana and let marinate in refrigerator for at least an hour stirring occasionally.

Prepare a vegetable broth with 1.5 lt. water, tomatoes, onion, celery, carrot, some parsley and simmer for 45 minutes. Season with salt.

Melt in a pan 50 grams. of butter, add rice and toast lightly, then add a ladle at a time, all the vegetable broth, stirring constantly with a wooden spoon until cooked almost complete.

chart using a sieve to divide the maceration of solids from the liquid, heating it in a saucepan, then, a moment before turning off the stove, pour in the rice along with citrus peels, shrimp shell and the remaining butter .

Mix well and serve hot.

KID scented ALTANA

Ingredients for 4:

1200 g. Kid, 1 cup of extra virgin olive sweet taste, a knob of butter, bay leaves, sage, 1 glass of Altana, 1 / 2 cup dry white wine, salt and ground black pepper to taste Place

The kid in pieces in a pot with oil,
butter, salt and ground black pepper, brown high heat for 20 minutes. During cooking, sprinkle with the wine that you will evaporate completely. Hours flavored with bay leaves, sage and Altana. Complete cooking over low heat, adding broth if necessary made with carrots, onion and celery. Serve with potatoes and vegetables as desired.

CREPES High,

Ingredients for 4: 50 gr. of butter, 100 gr. sugar, 50 gr. orange and lemon peel, 1 glass of Altana.

Melt butter, add sugar and lemon peel and orange mix. Place crepes in a pan previously prepared watering them with a bit of Altana. Serve warm decorated with slices of orange and lemon.

variant with Nutella: Prepare the crepe with nutella, bending close to the triangle. Raise the heat and flame with Altana. Garnish with a few drops of cream.

Beer and Altan: the bottom of the glass beer put a lump of sugar, adding 1 / 10 Altan and fill with cold beer. Stir with a long-handled spoon until the sugar is completely dissolved.

ICE ALTANA
In a bowl put the mixed ice cream or fruit. Drowning with all of the Altar. Decorate as desired.

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Recipe with Coffee Liqueur Liqueur Recipe with



WHITE COFFEE

Especially appreciated by women for the delicacy of its flavor and its aroma is a sweet liqueur distilled from a mixture of coffee of choice. It tasted good smooth and is excellent in desserts.

breast Ostrich in Black Coffee and chocolate

Ingredients for 5 persons:

3 / 4 of ostrich fillet, 200 gr. butter, 200 gr. dark chocolate, a glass of white coffee, salt and black pepper to taste.

brown slightly in a pan of sliced \u200b\u200bostrich fillet, pour over the butter, salt and blend it all with the liquor.
Melt the chocolate in the same sauce, a sprinkling of black pepper to taste and serve hot.

CREMABAR
Coffee Liqueur

Born in 1908 a simple recipe in the formula but unique in its full-bodied taste of coffee, a liqueur that can be eaten since the morning. Well suited to water ice and favorite desserts.

Coffee drink 61

Half fill with ice cubes

an old fashioned glass.

Pour:

2 / 4 of Cremabar

1 / 4 of White Coffee

1 / 4 of Altana.

Serve.

milk to Cremabar

8 / 10 of fresh milk

2 / 10 of Cremabar.

Pour the milk and then the coffee liqueur for a good "cappuccino" fresh.

Ricotta Cremabar:

Place 100 grams of ricotta in a bowl, add two tablespoons of sugar and mix. Sprinkle to taste the coffee liqueur until a cream-colored uniform.

Serve decorated as desired.

ice cream Cremabar

In preparing a cup of ice cream mixed nuts, coffee, vanilla or cream. Sprinkle all with Cremabar. Decorate as desired with wafers.

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all 'Anice

ANICE Annunziato German
Liquor typical Calabrian

pure anise liqueur,
for a refreshing drink,
for a good cup of coffee
correct
cake flavored
for cocktails.

refreshing drink aniseed
In a glass pour 2 / 10 of Anise
and 8 / 10 fresh water,
add some ice cubes.

Coffee correct
in freshly poured into the cup

add pleasure to German Anise Annunziato


prawns Anise

ingredients for 5 people:
10 fresh prawns, 100 gr. onion, 50 gr. butter, cornbread, bread crumbs, grated, half a glass of milk, salt and dried chilli to taste, 3 tablespoons of anise.

Take the prawns, half-open them and wash them very carefully.

get some corn bread or flour instead of bread, soaked in milk, add melted butter, salt and dried chilli.

fry to brown the onion apart, add the mixture prepared earlier and the flesh of the prawns, cut into small pieces, cook together on low heat for about five minutes.

cooked, pour in the anise liqueur.

Fill the shells of prawns, sprinkle over bread crumbs seasoned and put in oven at 250 degrees for 10 minutes.

Serve hot.

Anise Biscotti
Ingredients:

500 gr. flour, 300 gr. sugar, 6 eggs, a glass of anise liqueur, one tablespoon baking vanilla, a pinch of salt.

Beat the egg yolks with sugar and work the mixture well, then add the anise and mix again evenly.

Whisk the egg whites very firm by adding a pinch of salt and add to mixture along with flour and yeast mixture, stirring gently.

Place the mixture in one or more rectangular trays plum-kake buttered and floured.

Place in a preheated oven (150 degrees) and as soon as the pasta is cooked, remove it from the pan and cut into thick slices about 2 cm. If you prefer crisp anicini put the slices back in the oven, placed in a baking dish side by side until the required cooking time.

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Liquor recipe "BITTER"



BITTER Annunziato German

since 1908

And 'The bitter oldest product in Calabria. The careful selection of herbs and roots that enrich the Calabria and essences irreproducible anywhere else, give a German Amaro Anunziata ecezionale balance of composition, with no artificial colors or flavors. Decided to taste, pleasant and delicate flavor can be tasted in every way and every time.

Amaro refreshing

2 / 10 of Amaro Annunziato German

8 / 10 of fresh water sparkling

Pour in a glass and then the bitter water,

complete with a slice of lemon.

BITTER Bitter Long

2 cl. Amaro

20 cl. chinotto.

Place ice in a highball glass, add the bitter, half lemon slice, fill with bitter orange and serve.

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Recipe with Almond Liqueur with Grappa Recipe


AMARETTO STRAIT ®
delicate scent of almonds

From the color of amber,

sweet-and long pleasure.

class that unmistakable signature

every moment and every opportunity


home, Grappa



Strait mousse with amaretto and almonds


4 servings:
1 / 2 cups milk, 3tuorli, 125 g of sugar,
50 g potato starch, 200 ml cream, 1 glass of Amaretto
Strait, 120 g . macaroons,
1 tablespoon of liqueur
Lemon Annunziato German
toasted almonds.


foam to Beat the egg yolks with sugar, add rain to starch, lemon liqueur, and the whole diluted with milk. Place in a saucepan over low heat and let thicken the cream.

removed from the heat, stir in the Amaretto Strait and let cool. Mix the whipped cream with toasted almonds and half the chopped amaretti, leaving aside a little for decoration.

Place in bowls and let cool in refrigerator. Serve the bowls garnished with the rest of the tufts of whipped cream and crushed amaretti biscuits.

(shake and left in the freezer becomes an excellent amaretto ice cream).




Amaretto Strait ®
to Cremabar ®

8 / 10 Amaretto Strait
2 / 10 of Cremabar (coffee liqueur).

Pour the ingredients into a tumbler with two ice cubes.



Beer Amaretto Strait

In a glass of beer pour
2 / 10 Amaretto Strait and 8 / 10 of beer.

Serve cold.

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GRAPPA GENTILE
Kalòs Bruo






The art of grappa, almost sacred faith,
applicable to most high-tech
and careful choice of raw materials, give the
Grappa Gentile - Annunziato German
a full aroma and a target to make it taste
ideal complement to every meal,
right emotion at every sip.




Grappa Almond

7 / 10 of Grappa Gentile
3 / 10 Amaretto Liquor (see)
ice cubes .
is prepared directly in old fashioned glass putting ice cubes, then pour the three parts of amaretto liqueur and is completed with the seven parts of Grappa. Mix gently and serve.

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Glasses and their importance for

in the best way to enjoy a drink is essential to the use of glass, other materials such as plastic and metal will alter the flavor.
more reason for the drinks which are based on thoughtful and expert on liquor and other liquids all characterized by specific organoleptic characteristics.
should also be no doubt that the glasses should be white, transparent, allowing to observe the color and texture of the drink that will first meet the eye. Unless otherwise specified, the cocktails are usually served cold. One way to cool the glasses at the last moment is to fill them with ice, which will be thrown for a moment before pouring the drink. If you keep good time of glasses in the freezer they will satisfy even an aesthetic point of view our guests with pleasant patina of frost that forms on it.

There are no fixed rules for the use of glasses. You can change them according to the taste and inspiration. However, in principle, follow certain types of information needed to keep at home.

Glasses for sweet liqueurs. These are small glasses of different shapes and sizes

Tulip - Ballon. Classic cups cognac or brandy and dessert wines.

"

high Tumbler - Old Fashioned Tumbler or down. Suitable for many beverages that are served on ice and long drinks.

cocktail - champagne glass. Typical glass stem and tapered body of different sizes.

Glass aperitif - on pousse-cafe - Flute. To taste dry sparkling wines, champagne and cocktails made with sparkling wine.

Bitter Glass - Tumbler average. Glass straight and smooth, even, are served juices and drinks.

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Batter Crepes

"
Ingredients for 6:
50 grams of flour, 2 eggs, 1 cup milk, 1 tablespoon of butter, salt to taste and sugarmill

Mix well all ingredients in a bowl, add milk a little at a time to get a smooth mixture without lumps, and then cover it and let it stand for one hour. Put the pancake on the stove over medium heat. When it is hot, anoint, only the first time, with the butter around the bottom. Pour the required amount of batter in center of pan, tilting it on fire so that it is evenly distributed. After one minute, the pancakes are cooked on one side, turn it quickly using a spatula from the kitchen to cook the other side, then when it is well cooked on both sides, slide it on a plate heated. With the pan on the stove to cook the other pancakes to use up the batter.