Summer Drinks

Cocktail pro Daniel Kirner has created a series of fruity fresh drinks for us using gebana ingredients - for a load of summer in a glass!

05/03/2026

Ingredients

Ingredients for 4 portions

Pomegranate Mocktail (non-alcoholic) – Ingredients for 1 serving

30 Milliliter Grenadine (pomegranate syrup)

Organic lemon, lemon juice: 20 milliliters

Organic apple juice: 100 milliliters

Soda or mineral water

Organic pomegranate: pomegranate seeds 20-30 pieces.

Pomegranate Mocktail (non-alcoholic) – Garnish

A few sprigs of fresh mint

1 Organic apple

1 Wooden skewer (that fits the glass rim)

Pineapple Spritz – Ingredients for 1 serving

Fresh organic pineapple, approx. 100 grams

40 Milliliter Gin of your choice

80 Milliliter Organic Orange Wine – chilled if possible

50 Milliliter Soda or mineral water (preferably highly carbonated) – chilled if possible

Optional: straw (made of sustainable material)

Optional: sugar syrup

Spicy Watermelon Mocktail (non-alcoholic) – Ingredients for 1 serving

15 Gramm Fresh rosemary – about 10 sprigs approx. 10 cm long

50 Milliliter Sugar syrup

200 Gramm Organic watermelon

30 Milliliter Organic ginger-lemon drink. Or optional: 15 milliliters ginger juice and 15 milliliters lemon juice

100 Milliliter Apple-pear spritzer

Vanilla Ice Ice Baby – Ingredients for 1 serving

Half passion fruit

10 Milliliter Lime juice

20 Milliliter Sugar syrup

1 Kugel Vanilla ice cream – approx. 40 grams

100 Milliliter Crémant / sparkling wine / Prosecco – best from the fridge

Strongberry Mocktail (non-alcoholic) – Ingredients for 1 serving

Fresh organic basil: 20-25 medium leaves

40 Milliliter Sugar syrup

10 Milliliter Aceto Balsamico

5 Organic strawberries – medium

100-150 Milliliter Tonic water

Fresh black pepper from the mill

Preparation

Pomegranate Mocktail (non-alcoholic) – Instructions

Remove the seeds from the pomegranate, about 20-30 pieces. Pro tip: Cut the pomegranate open. Then put it into a plastic bag. In the plastic bag, break / loosen the seeds.

Pour 30 milliliters grenadine / pomegranate syrup into the glass.

Add 20 milliliters freshly squeezed lemon juice.

Add 100 milliliters apple juice.

Stir a few times with a spoon.

Add a few ice cubes to the glass – depending on size 5-10 pieces.

Carefully top up with soda or mineral water.

Add pomegranate seeds to the glass.

Cut a slice from the apple. Stand the apple upright and cut off about a quarter of the width. Lay this slice flat and cut 6-8 thin slices from it. Pierce through the bottom in the middle with the wooden skewer. Arrange the apple slices like a fan evenly and place the wooden skewer on the glass rim and support it on the rim. Put mint in. Done.

Pineapple Spritz – Instructions

Cut a slice of fresh organic pineapple about 1 to 1.5 centimeters thick. Before peeling, cut out a wedge-shaped piece and set aside.

Peel the rest and remove the core inside if necessary. Cut into small cubes. Set aside a few cubes for later. There should be about 100 grams of pineapple cubes.

Fill into a glass or cup.

Add 40 milliliters of the gin of your choice and crush with a muddler.

Smash well. Press with a muddler about 20-30 times.

Strain into the wine glass through a sieve / tea strainer.

Feel free to squeeze the pineapple pieces / pineapple pulp a bit with your fingers to extract all the liquid (especially the flavor) and not waste any juice and gin.

Add 80 milliliters Calambur Organic Orange Wine. Both in aroma and color this wine pairs perfectly with pineapple.

Add about 50 milliliters soda or mineral water (preferably highly carbonated).

10.

Add a few ice cubes as needed.

11.

If you like it sweeter, or the fresh pineapple isn't that sweet, you can optionally add some sugar syrup to taste. Then stir slowly a few times with a spoon.

12.

Put the pineapple cubes you set aside at the beginning into the glass. Remove the core from the wedge-shaped piece of pineapple. Make a cut at about half the height in the middle and stick it on the glass.

13.

Insert a straw – if possible made of a sustainable material

Spicy Watermelon Mocktail (non-alcoholic) – Instructions

Put 15 grams of rosemary into a glass or cup.

Add 50 milliliters sugar syrup.

Use a muddler to crush everything well. Press about 20-30 times. Set aside and let steep.

Cut pieces from the watermelon. Remove rind and seeds. There should be about 200 grams. Cut into cubes and blend finely with a mixer or hand blender.

Pour into a long drink glass.

Add 30 milliliters of the ginger-lemon drink. Or optional: 15 milliliters ginger juice and 15 milliliters lemon juice. Those who like it spicier can add more.

Add a few ice cubes.

Top up with apple-pear spritzer, about 100 milliliters.

If you like it sweeter, you can optionally add some sugar syrup.

10.

Decorate the glass rim with a slice of watermelon. Make a cut at about half the height in the middle.

11.

Stick a short sprig of rosemary into the watermelon slice.

12.

Optionally you can flambé the rosemary with a lighter or blowtorch. The burning essential oils smell wonderfully spicy. The watermelon can also take flame and heat – this caramelizes it and makes it taste even better – the garnish should also be eaten!

13.

Insert a straw and done.

Vanilla Ice Ice Baby – Instructions

Halve the passion fruit. Scrape out the inside with a teaspoon and put into a shaker. Alternatively a jar with screw top also works.

Add 20 milliliters sugar syrup and 1 scoop vanilla ice cream (approx. 40 grams).

Use a muddler to crush and stir until the vanilla ice cream has liquefied.

Add a few ice cubes, close, and shake well.

Strain through a sieve into the long drink glass.

If the liquid is too thick and doesn't pass through the sieve, add a small splash of cold water and stir briefly again. Tapping the sieve also helps with better flow.

Put ice cubes into the glass. Depending on size 5-10 pieces.

Slowly and carefully pour a large gulp of Crémant (or alternative) into the glass. About 50 milliliters. The glass should now be about three quarters full. You can tilt the cocktail glass so that as much of the lovely bubbly water as possible is preserved.

Using a long, thin spoon or spoon handle, stir gently about 20 times. Stir from bottom to top so that the vanilla ice cream cream combines with the Crémant.

10.

Now top up again with Crémant from above. First pour slowly. The carbonation gives you a wonderful foam crown and bubbles that even rise above the rim. If too little, top up carefully again.

Strongberry Mocktail (non-alcoholic) – Instructions

Put 20-25 medium basil leaves into a shaker or cup.

Add 40 milliliters sugar syrup.

Add 10 milliliters Aceto Balsamico – it gives a tasty chocolate note, pairs wonderfully with the strawberries and adds a touch of acidity.

Use a muddler to crush 20-30 times.

Put 5 medium strawberries into the long drink glass.

Use the muddler to crush very well until a fine purée forms.

Also crush the basil with sugar syrup and Aceto Balsamico a bit more with the muddler.

Then strain the contents through a sieve into the long drink glass.

Stir a few times with a spoon.

10.

Add ice cubes to the glass – depending on size about 5-10.

11.

Carefully top up with tonic water.

12.

Grind fresh black pepper from the mill on top of the mocktail. About 4-5 turns on the mill – or less or more to taste.

13.

Cut a nice strawberry about one third from the bottom with a knife and stick it on the glass rim and decorate with a sprig of basil. Insert a straw.

14.

If desired, you can gently stir a few times with the straw to better combine everything and to bring the fresh pepper down into the drink.

Lemons Apfelsaft Topaz Pomegranate Ermioni Äpfel Sortenmix Pineapple Passion fruits Limes Aceto Balsamico di Modena I.G.P. Erdbeeren zur Abholung Black Pepper Grains Breakfast and drinks Inspiration

For this recipe, you will need