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RECIPES

A real alternative to alcoholic spirits

Complex recipes reveal amazing and multi-layered flavours to curious consumers.

Completely without alcohol, bar culture has also opened up new possibilities. Bartenders appreciate that you can work with it like a spirit.

HERZ BAR, BASEL

3 recipes by Martin Bornemann

SCHLEHE x MATE

LAIN&FÜM, Sloe Cordial, Citric Acid, Roasted Mate Lemonade

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QUITTE x VERJUS

LAIN&FÜM, quince cordial, verjus, alcohol-free bitter aperitif, still water

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BASIL

LAIN&FÜM, Basil Cordial, Dry Tonic Water
 

HOTEL LES TROIS ROIS, BASEL
2 recipes by Thomas Huhn, Chef de Bar

TIKI IN THE FOREST

Glass: Tumbler with large ice cube, shaker, 2cl LAIN&FÜM, 4cl Falernum, 1cl pineapple syrup, 1.5cl Verjus, 2 dashes LTR Aromatic Bitter, pour with ginger beer.

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WALK IN THE COUNTRYSIDE

Glass of coupette, shaker + double strain, 3cl LAIN&FÜM, 0.5cl cucumber syrup, 4cl applejuice naturally cloudy, 2cl verjus, 8 mint leaves, pour with ginger ale.

︎INFO ︎INSTA

︎

RECIPES

A real alternative to alcoholic spirits

Complex recipes reveal amazing and multi-layered flavours to curious consumers.

Completely without alcohol, bar culture has also opened up new possibilities. Bartenders appreciate that you can work with it like a spirit.

HERZ BAR, BASEL

3 recipes by Martin Bornemann

SCHLEHE x MATE

QUITTE x VERJUS

BASIL

HOTEL LES TROIS ROIS, BASEL 2 recipes by Thomas Huhn, Chef de Bar

TIKI IN THE FOREST

WALK IN THE COUNTRYSIDE

HOTEL LES TROIS ROIS, BASEL
2 recipes by Thomas Huhn, Chef de Bar