2-4cl Sciur Limun

1dl Sweet Prosecco or Moscato

Soda

Served on ice

Garnish: Peppermint leaf

2-4cl Sciur Aranz

1dl Sweet Prosecco or Moscato

Soda

Served on ice

Garnish: Peppermint leaf

Philippe Meder, Baselbieter Wein-Galerie, Aesch

4cl Sciur Aranz

Tonic Water (Swiss Mountain Spring)

Peppermint

Orange Zest

Built in glass.

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

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

5cl Cognac (or Armagnac or Grappa invecchiata)

2cl Sciur Aranz

2cl Lemon Juice

Shake everything over ice and strain into a chilled coupette glass.

Garnish: sugar on the rim of the glass

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

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

gastro-klick.com

Steven Fergusson, Conto 4056, Basel

4cl Sciur Limun

1.5cl Supasawa

1dl Pale Ale Bier

Garnish: Rosemary Branch

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.

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!

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.