Sparkling Raspberry Limoncello
60mls Prenzel Lemon Ice Liqueur, chilled
125mls Sparkling white wine, chilled
A handful of frozen berries
Sprig of Mint
Place all the ingredients in a chilled glass, stir and enjoy.
|200g feta cheese
1/3 cup Prenzel Lemon Ice
10—12 slices french bread
1/3 cup Prenzel Rosemary Infused Rice Bran Oil
1 cup cherry tomatoes, halved
1 cup watercress or rocket
Slice feta cheese into 10—12 slices. Place in a shallow bowl. Pour Prenzel Lemon Ice over the top and marinate for at least 1 hour.
Place bread on an oven tray. Brush both sides with Rosemary RBO. Cook under grill until golden on both sides. Cool. Drain the cheese and briefly pan fry until it just begins to soften. Serve the toasted bread topped with watercress/rocket, tomatoes and
Cheese. Can be drizzled with a little of Prenzel Lemon Ice. Serves 4 -5.
30ml Prenzel Lemon Ice Liqueur
30ml Prenzel Black Sambuca Schnapps
Shake over ice and strain into a martini glass and serve with a lemon twist.
In a very tall glass, mix a shot of Prenzel Blenheim Bay Gin and a shot of Prenzel Lemon Ice Liqueur. Top up with crushed ice and tonic.
1 shot Prenzel Blackcurrant Schnapps
1 shot Prenzel Lemon Ice Liqueur
Top with soda water.
A shot of Prenzel Blackcurrant Schnapps with a dash of Prenzel Lemon Ice Liqueur.
Mix 45ml of Prenzel Blenheim Bay Gin with 15ml Prenzel Lemon Ice in a tall glass. Pour over ice and top with champagne.
½ shot Prenzel Sour Apple Schnapps
½ shot Prenzel Lemon Ice Liqueur
Top up with lots of crushed ice and lemonade, tonic or soda.
Add a shot of Prenzel Lemon Ice Liqueur to a cup of hot water and a teaspoon of honey. Place a slice of lemon on top to help your cold disappear!