JULIUS MEINL COLD DRINK RECIPES COLD COFFEE
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JULIUS MEINL COLD DRINK RECIPES Preparation Prepare a single espresso and let get cold Fill the glass half with ice cubes Add the orange slice Now put the rest of the ice cubes on top until the glass is full Add Vermouth & Campari Add cold tonic water Slowly pour the espresso in the glass Garnish with rosemary and orange peal on top Preparation Prepare a double espresso & let get cold Put the ice cubes in the glass Pour cold milk on top Add 1 scoop of the stracciatella ice cream Add 1 scoop of coconut ice cream Layer the espresso on top Grate chocolate or put chocolate sprinkles on top Preparation Prepare a double espresso & let get cold Put the ice cubes in the glass Pour cold milk on top Add 1-2 spoons of vanilla ice cream Layer the espresso on top Add cream on top and decorate with chocolate sauce Ingredients • 1 Shot of Julius Meinl Vietnam Whisky Barrel Espresso • 220ml Tonic • 15ml Vermouth • 20ml Campari • Slice of orange + orange peel • Rosemary (garnish) Ingredients • 1 Shot of Café Expert Supreme UTZ • Ice cubes • Cold milk • 1 Scoop stracciatella ice cream • 1 Scoop coconut ice cream • Piece of chocolate and a grater OR Chocolate sprinkles Ingredients • 1 Shot of Café Expert Supreme UTZ • Ice cubes • 1-2 Scoops vanilla ice cream • Cold milk • Whipped cream • Chocolate sauce COLD COFFEE WHISKY BARREL COFFEE COCKTAIL VIENNESE ICED COFFEE COCONUT DELIGHT www.juliusmeinl.com *) Alternatively use any 100% Arabica coffee from your local portfolio Whky Ce Cockta Vnn Id Ce Cocut light
Transcript of JULIUS MEINL COLD DRINK RECIPES COLD COFFEE
JULIUS MEINL COLD DRINK RECIPES
Preparation
Prepare a single espresso and let get cold
Fill the glass half with ice cubes
Add the orange slice
Now put the rest of the ice cubes on top until the glass is full
Add Vermouth & Campari
Add cold tonic water
Slowly pour the espresso in the glass
Garnish with rosemary and orange peal on top
Preparation
Prepare a double espresso & let get cold
Put the ice cubes in the glass
Pour cold milk on top
Add 1 scoop of the stracciatella ice cream
Add 1 scoop of coconut ice cream
Layer the espresso on top
Grate chocolate or put chocolate sprinkles on top
Preparation
Prepare a double espresso & let get cold
Put the ice cubes in the glass
Pour cold milk on top
Add 1-2 spoons of vanilla ice cream
Layer the espresso on top
Add cream on top and decorate with chocolate sauce
Ingredients
• 1 Shot of Julius Meinl Vietnam Whisky Barrel Espresso
• 220ml Tonic
• 15ml Vermouth
• 20ml Campari
• Slice of orange + orange peel
• Rosemary (garnish)
Ingredients
• 1 Shot of Café Expert Supreme UTZ
• Ice cubes
• Cold milk
• 1 Scoop stracciatella ice cream
• 1 Scoop coconut ice cream
• Piece of chocolate and a grater OR Chocolate sprinkles
Ingredients
• 1 Shot of Café Expert Supreme UTZ
• Ice cubes
• 1-2 Scoops vanilla ice cream
• Cold milk
• Whipped cream
• Chocolate sauce
COLD COFFEE
WHISKY BARREL COFFEE COCKTAIL
VIENNESE ICED COFFEE
COCONUT DELIGHT
www.juliusmeinl.com*) Alternatively use any 100% Arabica coffee from your local portfolio
Whisky Barrel Coffee Cocktail
Viennese Iced Coffee
Coconut Delight
JULIUS MEINL COLD DRINK RECIPES
Preparation
Iced Tea (0,5l): Infuse tea for 5 minutes with 150ml boiling water. Stir. Filter out tea leaves. Add 350ml of cold water.
Cut ¼ of a lime into wedges. Add some mint leaves and put into the glass. Crush.
Squeeze out a lime and pour the juice into the glass.
Fill the glass with ice cubes.
Add sugar syrup, apple juice and fill up with the Iced tea.
Decorate with apple pieces, mint leaves and lemon peel.
Optional: Add some vodka or white rum before filling up with the Iced tea.
Preparation
Iced Tea (0,5l): Infuse tea for 5 minutes with 150ml boiling water. Stir. Filter out tea leaves. Add 350ml of cold water.
Cut a piece of ginger into slices, add wedges of lemon and mint leaves. Crush.
Fill the glass with ice cubes. Add additional ginger slices.
Squeeze ½ lemon, pour the juice over the ice.
Add sugar and peach syrup, fill up with the Iced Tea.
As decoration use slices of ginger, lemon peel and mint leaves.
Optional: Add some gin or rum before filling up with the Iced tea.
Preparation
Iced Tea (0,5l): Infuse tea for 10 minutes with 150ml boiling water. Stir. Filter out tea leaves. Add 350ml of cold water.
Take basil leaves and pieces of strawberry - crush on the bottom of the glass.
Fill the glass with ice cubes. Add some wedges of orange.
Add sugar syrup, amaretto and fill up with the Iced Tea.
Decorate with basil leaves, strawberry and a spiral of orange peel.
Ingredients
• ca. 130ml Iced Tea 6g Julius Meinl Tea on the Rocks Traditional Pure Black* on 0,5l
• 40ml Clear apple juice
• 15ml Sugar syrup
• 1 Lime
• Some mint leaves
• Ice cubes
• Decoration: apple(s), mint leaves, lemon peel
• Optional: vodka, white rum*) As an alternative you can use any Julius Meinl Ceylon or Assam tea from other product lines.
Ingredients
• ca. 180ml Iced Tea 6g Julius Meinl Tea on the Rocks Exotic Mango Strawberry* on 0,5l
• 10ml Sugar syrup
• 10ml Peach syrup
• Lemon
• Ginger root
• Mint leaves
• Ice cubes
• Decoration: lemon, mint leaves, ginger root
• Optional: gin, rum*) As an alternative you can use Julius Meinl black teas from other product lines.
Ingredients
• ca. 160ml Iced Tea 6g Julius Meinl Tea on the Rocks Red Berry Temptation* on 0,5l
• 20ml amaretto (non-alcoholic: use Amaretto syrup)
• 20ml Sugar syrup
• Basil leaves
• Strawberries
• 1 Orange
• Ice cubes
• Decoration: basil leaves, orange peel, strawberries*) As an alternative you can use Julius Meinl fruit teas from other product lines.
QUEEN OF THE ORIENT
LAGUNA BEACH
PARADISE PEACH
ICED TEA
www.juliusmeinl.com
Queen of the Orient
Laguna Beach
Paradise Peach
