All the aromas and flavors of Corfu in a delightful cocktail! INGREDIENTS: • 3 jigger of Lazaris Kumquat liqueur • 3 jigger of Vodka • 2 jigger of Ginger beer • 2 teaspoons honey • Garnish: 4 sticks of fresh thyme • 2 pcs. Kumquat Lazaris Spoon Sweet strained METHOD: Add Kumquat Liqueur, honey, thyme into a shaker with ice and shake for 30
Mojito is one of the most likable cocktails, especially when it is combined with Lazaris Limoncello! INGREDIENTS: • 3 mint leaves, plus more for garnish • 30ml lime juice • 15ml sugar syrup • 30ml Lazaris Limoncello • 30ml white rum • 120ml soda water • Ice, for the serving RECIPE: Grind the mint leaves 1-2 times in your hands, in order to emanate
The delightful cocktail with delicate flavour and a sensation of freshness! INGREDIENTS: • 50ml. Woodford Bourbon Whiskey • 20ml. Lazaris Limoncello • 25ml. Lemon Juice • 5-6 fresh spearmint leaves METHOD: Combine all the ingredients and shake with ice. Double strain in a coupe glass with no ice and garnish with a lemon peel or dried lemon slice. Thanks to Eva Fragou Bar Manager:
Sweet and sour taste, spicy, with a strong body. A unique signature cocktail with Lazaris Kumquat Liqueur! INGREDIENTS: • 50 ml. Metaxa 7 stars • 20ml. Lazaris Kumquat liqueur • 15ml. Lime Juice • 15ml. Orange Juice • 15ml. Cinnamon Syrup • 2 dash Angostura Bitters METHOD: Combine all the ingredients and shake with ice. Strain into a cognac glass with crushed ice and
A delicious dish of demi-salted mullet, marinated scallop in Lazaris Limoncello, mandola cream made by Lazaris mandola classic & fresh asparagus of the season. For two people: Ingredients: • 1 red mullet, • 2 scallops, • 1 nori leaf (seaweed), • caviar of preference, • edible gold leaves, • 4 white asparagus, • 4 green asparagus, • 2 lemons, • 2 limes, • extra
For the mushed carrot: 300gr carrots cut in slights slices 20gr butter 5ml Limoncello Lazaris 1gr cumin 300ml vegetable stock or water METHOD: In a pot we slightly brown the carrots with butter, we add cumin, salt and pepper. Then we quench with Limoncello. We add the vegetable stock or water and we cook our meal for 30 minutes. We add the carrots in
INGREDIENTS FOR ONE PERSON 300 gr. sea bass fillet 4 teaspoons lime juice 3 teaspoons kumquat juice Juice of half orange fruit 4 pieces glazed kumquat 4 teaspoons Lazaris crema di Limoncello ½ clove of melted garlic 1 little piece of melted ginger 3 gr. Fresh onion 2 teaspoons olive oil Coarse salt Freshly grated pepper ½ chopped chili bell pepper Coriander leaves METHOD
INGREDIENTS: 260 gr. Sugar 10 gr. Glucose 450 gr. Tahini 1 teaspoon water 1 vanilla 50 gr. Fig Pie 120 gr kumquat spoon sweet METHOD: In a non-stick pan on medium heat, put sugar and water together. Stir constantly. Then add the glucose and continue stirring so that the sugar does not stick and burn. When it gets a light brown color it means
Start your day by drinking a juice with many nutritional properties and high nutritional value! Pomegranate, orange and strawberry encounter kum quat and offer us a stronger dose of antioxidants, fibre and vitamins! INGREDIENTS: 2 pomegranates 1 sweet orange (blood orange) 3 -4 strawberries Kum quat zest Mint leaves Crushed ice Sugar (optional) or ready syrup (one to one, 50g water 50g sugar boiled).
These beautiful little meringues with kum quat will melt in your mouth. A luscious dessert for all tastes! Ingredients for meringue: 120gr. egg white 300gr. powdered sugar Lemon zest ½ teaspoon lemon juice Ingredients for filling: 500ml milk 50gr. corn flour 100gr. sugar 2 eggs 50ml Lazaris kumquat liqueur A vanilla stick Fresh kum quat zest 100gr. 35% heavy cream METHOD: 1. Mix egg whites
