Grapefruit Basil Ghost Milk Punch

Grapefruit Basil Ghost Milkpunch

©Mila Zytka

Innovative blend – Kan Zuo und and Too Good to Go

Grapefruit Basil Ghost Milkpunch

©Mila Zytka

For the drink

Ingredients (Serves 10)

600
ml
Belvedere pure vodka
300
ml
freshly squeezed grapefruit juice
300
ml
freshly squeezed lime juice
200
ml
sugar syrup (2:1)
10
handful
basil leaves and stems
300
ml
shelf-stable milk

Grate the zests of the citrus fruits before squeezing. Keep the zests, they will be processed later. Do not throw away the basil stalks. Keep them after washing, they will also be used.

Preparation for the Premix - Grapefruit Basil Ghost Milkpunch: 
Combine the ingredients - except for the milk - in a stand mixer and mix thoroughly.
Then strain the liquid into a jar, add 300 ml milk and stir briefly.
Put the jar in the refrigerator and let it cool for at least 3 hours until the milk has visibly separated.
Strain the whole thing slowly through a coffee filter until the liquid is almost clear.
Finally, fill the drink into a sterilized bottle and store it in the refrigerator.
The Grapefruit Basil Ghost Milk Punch can be kept for up to a month and always tastes fantastic!

Serving suggestion: 
Mix 8 cl grapefruit Basil Ghost Milk Punch with large ice cubes in a tumbler glass, fill up with 30 ml soda water or 30 ml Möet Brut champagne, stir briefly and decorate with a beautiful basil leaf. Et voilá!

Grapefruit cello

Ingredients (Serves 10)

300
ml
Belvedere pure vodka
300
ml
cool water
120
ml
Bianco vermouth
120
g
white cane sugar
10-15
leaves
lemon balm
grapefruit zests

Preparation Grapefruit Cello: 

  • Mix the grapefruit zest together with 300 ml Belvedere pure vodka in a jar and macerate for at least three days. During this time, all of the essential oils are extracted from the alcohol.
  • Strain the extract through a coffee filter and mix with 300 ml of cold water, 120 ml of Bianco vermouth, 120 grams of white cane sugar and 10-15 leaves of lemon balm with a hand blender until the sugar has completely dissolved in the liquid.
  • Let the liquid run through a coffee filter again and fill into a sterilized bottle.

Tip

Versatile use:

  • as a champagne topping
  • for sophisticated spritz upgrades
  • to flavour ice cream or desserts

Lime cordial

Ingredients (Serves 10)

200
ml
water
200
g
white cane sugar
2
bar spoon(s)
citric acid powder
lime zest

Preparation Lime Cordial: 

  • Bring the lime zest, 200 ml water, 200 grams white cane sugar and two bar spoons of citric acid powder to the boil in a saucepan.
  • Stir until the sugar has completely dissolved and reduce to a low heat for about 10 minutes.
  • Strain the liquid through a coffee filter and pour into a sterilised bottle.

After this process and with constant cooling, the product can be kept for up to 30 days!

Tip

Can be used for all kinds of refinements such as:

  • vodka/gin gimlet
  • flavouring Pils or wheat beer
  • various spritz upgrades

Basil cordial

Ingredients (Serves 10)

200
ml
water
200
g
white raw sugar
2
bar spoon(s)
citric acid powder
4-6
leftover basil stems

Preparation of basil cordial: 

  • Bring the lime zest, 200 ml of water, 200 grams of white cane sugar and two bar spoons of citric acid powder to the boil in a saucepan.
  • Stir until the sugar has completely dissolved and reduce to low heat for about 10 minutes.
  • Strain the liquid through a coffee filter and pour it into a sterilized bottle.
    Stored in the refrigerator, the refined syrup will keep for up to a month.

Tip

This Cordial also finds a variety of uses: 

  • refined soda water with fresh basil aroma
  • the flavouring of various salads
  • a gimlet