Limun Spritz

2-4cl Sciur Limun

1dl Sweet Prosecco or Moscato



Served on ice


Garnish: Peppermint leaf

Aranz Spritz

2-4cl Sciur Aranz

1dl Sweet Prosecco or Moscato



Served on ice


Garnish: Peppermint leaf

Aranz Tonic

Philippe Meder, Baselbieter Wein-Galerie, Aesch


4.5cl Sciur Aranz

Tonic Water (Swiss Mountain Spring)


Orange Zest


Built in glass.


Orange Old Fashioned

Dance in Martini, Lausanne


2 tsp vanilla syrup

30 ml whisky (monkeyshoulder)

20 ml Sciur Aranz 

3 dashes of bitters (angosturahouse)

Orange zest


Pour the sugar syrup and bitters into an Old fashioned glass and stir with a spoon. Add the ice, top up with whiskey and Arancello, and stir again


Liquid Cake

Günther Strobl, Barkeeper of the year 2019


4cl Sciur Limun

1cl Rum

2cl Lemon juice

1cl Vanilla syrup

2 Barspoon yoghurt




Garnish: chocolate chips


Light Lemon Bomb

2cl Sciur Limun

3cl Cocchi Americano

1cl Lemon Juice

1cl Rose's Lime


Garnish: Lemon Zest

Sciur Visin

Michael Lagnaz, KLARA, Basel


3.5cl Sciur Limun

1cl Wodotschka Bio Wodka Humbel

Build in glass with ice cubes

Fill it up with Swiss Mountain Spring Rosemary Tonic


Garnish: Decorate with a stalk of wheat and a lemon zest


Champagne in the Membrane

Kim Bhorania, Styx Bar, Basel


3cl Sciur Limun

1 Cane Sugar Cube

 Fill it up with Champagne Pierre Mignon

Glass: Champagne Glass 


Steven Fergusson, Conto 4056, Basel


4cl Packs Vodka

1.5cl Sciur Limun

1dl Red Ale Bier

1 dash Aztec Chocolate Bitter


Garnish: Lemon Zest

Sultan Aranz

Leonardo Messmer, Basel


30 ml Sciur Aranz 

20 ml Dry Gin 

15 ml Ras El Hanout Sirup 

10 ml frischer Orange juice 

25 ml Lime juice 

15 ml Aqua Faba 


Shake, Nick & Nora Glas 

Deko: Ras El Hanout, Orange zest, Orange blossom water

Passion of Limun

Steven Fergusson, Conto 4056, Basel


4cl Sciur Limun

1.5cl Supasawa

1dl Pale Ale Bier


Garnish: Rosemary Branch

No Einä

Chalet Lenk, Lenk im Simmental


4cl Sciur Limun

6cl Raspberry juice (homemade)

2cl lemon juice

2 teaspoons natural yoghurt


Shake with ice

Strain into tumbler over 3 ice cubes

Garnish with lemon balm, lemon slice and frozen raspberries.


Dry Limun

Kim Bhorania, Styx Bar, Basel


0.5cl Sciur Limun

5cl Elephant Gin

1 dash The Bitter Truth Lemon Bitters


Stir over ice and strain into a cocktail/Martini glass. Squeeze a lemon zest over the drink and drop in the glass.

Luna di Giorno

Kim Bhorania, Styx Bar, Basel


 5cl Sciur Limun Limoncello

3cl Fresh Lemon Juice

• 1 teaspoon Mandarine Marmalade

• Splash of Apple Juice


Put all ingredients except apple juice in your shaker. Shake with ice and strain into tumbler glass filled with ice cubes. Top with apple juice and garnish with a lemon zest!

Sunny Delight

Dance in Martini, Lausanne


(recipe for 2 Glasses)

110 g mascarpone

110 ml heavy cream (35%)

2 tbsp sugar powder

30 ml Sciur Limun 

A few biscuits cookie


All ingredients for the cream should be cold. Whip the Heavy cream and sugar powder on a high speed until soft peaks form. Add the mascarpone to the whipped cream and whip well one more time. Crumb the cookies and add it to the bottom layer of the glass. Add 15 ml of limoncello to each glass. Top with a layer of cream and lemon zest for garnish.


Manifattura Branchi

Baselstrasse 46

4153 Reinach/Caslano

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