Pure No Limo tastes fabulous but you can transmute it, with little fantasy and creativity, to delicate cocktails or long drinks.

Use these recipes as an inspiration and mix your own cocktails without much pretentiousness but with all the more taste for drinks of best quality.

In order to ease the realisation of these drinks, you'll find all the names of alcoholic products we've used. There is no kind of economical relation between those companies and No Limo, but we think they harmonize with No Limo in an excellent way. What's more important, the mentioning of these products is meant to provide an orientation or let your creativity run free, just the way you like. No matter haw you decide, you will be delighted by the results.

We are looking forward to see your own creation - please feel free to send them to us. They highly will be appreciated.

We particularly like to thank Markus Boerner and Marco Lamonaca.

Marco knows a lot about the art of drinks and thanks to his support all the new and fabulous cocktails could be invented generating fun at any time.

We particularly like to thank markus Boerner and Marco Lamonaca.

Marco knows a lot about the art of drinks and thanks to his support, all these new and fabulous cocktails could be invented, generating fun at any time.

And Markus easily was able to arrange an authentic and impressive scenery - just wonderful - and took fantastic photographs too.

Alpine Must: Fruity and sweet Suze with delight bitterness of the gentian and a classic London dry gin such as Tanqueray Bloomsbury Gin.

Alpine Must: Fruity and sweet Suze with delight bitterness of the gentian and a classic London dry gin such as Tanqueray Bloomsbury Gin.

Preparation

Put most of the blueberries and the peeled half of kiwi in the shaker. After muddeling add gin gentian liqueur, syrup and lemon Juice and shake it. Put a big ice cube in the glass and double strain shaken drink into the glass. put the remaining blueberries in the glass and fill it up with french rhubarb.

Use the sticked slices of the second half of kiwi as decoration. 

Nothing else: Pure raspberry brandy harmonising sweetness with freshness of the fruits. We are convinced by the raspberry brandy from Munkel’s Beerenhof, distilling it from fruits of their own cultivation.

Preparation

Shake raspberry brandy, syrup and lemon juice and strain the cocktail in a ice filled glass. Fill up with bavarian berry.

Spike the berries and garnish with rosemary.

Just like this: Not just any brandy - it has to be Thekenhai. With the fine sweet touch of wood, mocha and vanilla, a delicious taste for it's own. But in the mix it get's dangerously aromatic.

Preparation

Muddle the blackberries in the glass, add Thekenhai and ice cubes, fill in oriental cherry. Last not least easily perfume the drink with the lemon zest.

You can use the lemon zest as eye catcher too. That's it.

Very straight: A smooth bourbon slightly smokey only but with clear spiciness and significant flavor of vanilla. We've decided in favor of Evan Williams with some particular aromatics of citrus and pepper.

Preparation 

Place all ingredients in a shaker, shake well and strain it in an ice filled rocks glass. Fill up with oriental cherry.

Garnish the glass fancy with the berries and the cherry.

Unconditionally: Traditional limoncello, with nice and clear citrus flavor, like  Villa Massa for instance, developing its fruity aromatics by steady maceration of lemon.

Preparation

Fill the cup with ice cubes. Strain limoncello, lemon juice und minty lemon as filler over the ice into the cup.

Garnish the cup with a thyme sprig and carefully place a tonka bean on top of the sprig.

Perfect: Classic new western gin, like Berliner Brandstifter, with its characteristic juniper base touched by a breeze of blossom and bantered by unique freshness.

Preparation

Strain al ingredients over ice, then strain into a double rocks glass over one large ice cube.

Garnish with the ginger slice and the half chilli pepper.

Little change - great effect: Berliner Brandstifter Gin. The blossom aromatic corresponds  korrespondieren with the premium aromatic of Juniper in a harmonic manner. A perfect Liaison between smooth and fresh nuances and those of a classic new western gin.

Preparation

Shake Gin, syrup, lemon juice together with the ½ chilli and ice, then strain into a double rocks glass over one large ice cube. Fill up half with bavarian berry and half with oriental cherry.

Garnish with the ginger slice and the other half of chilli pepper.

Must-have: Gin, coming around lively and fruity and stands out by a expressive juniper and fine herb marks, like Elephant Gin does.

Preparation 

Stir all ingredients in an icy shaker, then strain into the ice filled glass and add minty lemon.

Garnish with the lemon twist and some mint leafs.

Savoir vivre: French  Vermouth, like the elegant Dolin, dry and expressiv, with natural freshness and flavors of mountain herbs uniting with champagne.

Preparation

Fill Vermouth in the saucer top it with a certain quantity of champagne and fill up with french rhubarb.

Garnish the thyme sprig with the spiked blueberry and let the orange slice swim.

French: Pastis, like Pernod's does, conjures a delicious and fine flavor, based on destilled  star anise and selected herbs.

Preparation

Give Pastis in a cool glas and add crushed ice. Garnish with slices of strawberry and fill up with french rhubarb.

Use a star anise as topping - as easy as that.

Mojitostyle: Golden rum, such as Plantation. His easiness joins a selected and smooth  bouquet, exuding a touch of cacao, vanilla, cedar, sweet tqabacco and tropical fruits. Truly a taste of paradise in conjunction with minty lemon.

Preparation 

Muddle the twigs of mint hard in the cup. Add rum, syrup, lime juice a stirr well. Cool it down with ice cubes and fill up with minty lemon.

Crushed Ice on top. Garnish with a little bouquet of mint and some half tonic beans.

Only: Belsazar Red with a dry touch for vermouth and and it's unique sweetness with nuances of vanilla and chocolate fits best. Don't hesitate to use a similar vermouth if it has a smooth character of vermouth.

Preparation

Pour vermouth in the glass, add crushed ice ans fill up with bavarian berry. Garnish slices of strawberries in the glass and on top of the ice.

As topping use a fruit skewer of berries and some mint leafs.

Must: Spiced Rum with balanced taste and not too dominant flavors like The Kraken rum from Trinidad & Tobago. Spicy but with an inherent delicate sweetness.

Preparation 

Rum, limejuice ans ice in the glass and fill up with oriental cherry.

Garnish with a lemongrass skewer of mint and cherry

Bien sur: Pastos with a pleasant taste of anise and aromatic herbes joined by a vodka like Three Sixty. Mild with a touch of wheat and walnut and filigree sweet aftertaste.

Preparation

Muddle two or three strawberries in the glass, pour pastes and vodka on top of the strawberry mouse. Add a lot of crushed ice and fill up with french rhubarb.

Place the star anise decoratively on the ice.