4cl Sciur Limun

1dl Prosecco

Soda

Served on ice

Garnish: Peppermit leaf

Günther Strobl, Barkeeper of the year 2019

4cl Sciur Limun

1cl Rum

2cl Lemon juice

1cl Vanilla syrup

2 Barspoon yoghurt

Shake.

Garnish: chocolate chips

2cl Sciur Limun

3cl Cocchi Americano

1cl Lemon Juice

1cl Rose's Lime

Garnish: Lemon Zest

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

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

Steven Fergusson, Conto 4056, Basel

4cl Sciur Limun

1.5cl Supasawa

1dl Pale Ale Bier

Garnish: Rosemary Branch

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.

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!