The Multilingual and Multicultural Web-Log by Spumarche® 

dedicated to the exclusive pleasures, draws on expressions of oenological and gastronomic civility from various countries around,

breaking down every frontier and distance between the different ethnicities and traditions, besides being a marketing tool of business communication

Lifestyle Web-Log by Eva Kottrova 

TATRATEA - Karloff - Slovakia


©TATRATEA 

Hot Drinks by Marian Beke

Alchemist

Alchemist

A must-try hot drink, fully flavoured with surprising yet balanced taste of red Roiboss coffee and sweet spices. This showcases how tea and coffee can be served in heavenly harmony.

Ingredients:

  • 40 ml TATRATEA 37% HIBISCUS&RED TEA
  • 2 bar spoon of red date jam 
  • 40 ml Rooibos coffee 
  • 1 anise star and liquorice stick 
  • 10 ml kirsch syrup (1/2.5 kirsch caster sugar)

Method:


Make the coffee to your liking. If you don't have date jam, cook dates in water in a ratio of 1:3 (dates:water) until you get a jam-like texture. Then, cook all ingredients together in a pot – do not heat over 75°C. Serve with a Chinese fortune cookie and red dates on a chopstick.

Inception

Inception

Rich taste of Christmas pudding combined with dark beer smothered in a thick sweet pear juice. Yet another yummy winter drink.

Ingredients:

  • 40 ml TATRATEA 72% OUTLAW
  • 20 ml reduction of dark beer and barley malt syrup  (150 g barley malt and 0,5 l beer)
  • ½  freshly squeezed lemon 
  • 60 ml boiled pear juice 

Method

To make the reduction, cook 0.5 l beer with 150 g barley malt. Cook slowly to burn off the beer to a thick consistency. Pour TATRATEA®, boiled pear juice, and beer reduction into a mug. Add half freshly squeezed lemon. Optional: garnish with pre-smoked lava stones – put into the drink to maintain its temperature.

Chocolatea

Chocolatea

Enjoy real hot chocolate? Try this version for grown-ups which has a little more oomph.

Ingredients:

  • 40 ml TATRATEA 35% TEA BITTER 
  • 80 ml melted real mint and citrus flavoured fondue chocolate (strained blend of dried lemon peel zest and dried mint) 
  • 10 ml xylitol sugar to taste (sweetener from birch sap)
  • Almond milk
  • Marshmallows
  • Spices - for example, black jasmine, green cardamom, eucalyptus, nutmeg, rosemary, chilli, vanilla, cloves, and cinnamon

Method:

Melt chocolate and add lemon zest and dried mint. Strain. Mix all ingredients together in a clay mug, add spices such as black jasmine, green cardamom, eucalyptus, nutmeg, rosemary, chilli, vanilla, cloves, and cinnamon. Finish off with almond milk foam and roasted marshmallows. 

Spumarhe - Explorer - Tatratea - Slovakia -

Honey bee

Honey bee

Think of Far East chai flavours, sweet spice over a chocolate and coconut finish. 

Ingredients:

  • 40 ml TATRATEA 22% COCONUT
  • 20 ml bee pollen syrup (sugar syrup blended with bee poleen)
  • 100 ml apple juicewith chai tea (black tea, cinnamon, cloves, ginger, cardamom, mace, pumpkin seeds)
  • Cacao butter
  • Truffle oil
  • 1/2 freshly squeezed lemon
  • Sugar syrup blended with 3 tablespoons of bee pollen. To make 500 ml sugar syrup, blend 350 g white sugar and 200 ml fresh water in a food processor. Blend for at least 15 seconds.

Method:

Cook apple juice with the chai tea blend.  If you don't have chai tea, you can substitute it with masala spice mix blended with loose black tea. Pour TATRATEA into a mug/cup, add syrup, half freshly squeezed lemon and top up with mulled juice. Add a cube of cacao butter which will melt in the drink, and finish off with a dash of truffle oil. Serve in a cleaned half pumpkin.

Explorer

Explorer

Ideal for those long winter days. This will enliven your mood with a combo of exotic ARONIA, elderberry and coffee and chocolate hot drink.

Ingredients:

  • 40 ml TATRATEA 27% ACAI & ARONIA 
  • 30 ml red wine washed with red dates 
  • 40 ml strong dandelion coffee or ROOIBOS coffee - red espresso
  • 20 ml elderberry and vanilla bean syrup 
  • 40 ml fresh tangerine juice
  • 2 dashes Chocolate Bitters
  • dried berries for garnish

Method:

Make the coffee to your liking. Cook the coffee and all other ingredients together – do not heat over 75°C. Serve the mixture in a small tea press and garnish with dried berries.

Spumarche - Explorer - Kufr Tatratea -

Classic

Classic

Beautiful light and herbal hot drink, feels like standing on a mountain top and taking in all these wonderful aromas.

Ingredients:

  • 40 ml TATRATEA 32% CITRUS 
  • Lemon verbena, lemon balm and lemon thyme tea 
  • 20 ml grape fructose 
  • ½   freshly squeezed lemon
  • pinch of salt

Method:

Pour TATRATEA into a glass, add lemon, a pinch of salt, and grape fructose. Top up with warm lemon balm, verbena, and thyme tea. Serve hot in a mug. 

Descrizione immagine

Extract from the website: www.tatratea.com

HOW THE SPIRIT IS BORN - The nature is our supplier 

BLACK TEA  - Tea leaves from the Assam province in India are slowly macerated in cold alcohol to extract the briskness, tea flavor and deep dark color.

OAKEN SCOBS - Scobs of the oak – the sacred tree of the ancient Slavs – bath in the fine spirit. Its massive power leaves signature trail in the original taste of TATRATEA.

HERBS & SPICES - The exact combination of herbs and spices creates unique synergy of natural flavors. The alcohol calmly liberates their essences to build the core of TATRATEA.

  • Separate two- and three-stage maceration does the magic. The best of all ingredients is pulled out to create the heart of the TATRATEA taste.
  • In the filtration process small particles of herbs and spices are captured. The drink also gets flawless clearness.
  • Ingredients mature for up to eight weeks in one tank and thanks to time and oxygen they gently mix together. Then all undesirable elements separate through mechanical filtration.
  • Through the mountain spring water the power of the nature pours in. So each and every bottle hides a bit of Tatra Mountain.
  • More ingredients need to be added to reach the perfect balance of taste. The exact mixture is a result of long trying and tireless improving. 

- Alcohol of molasses made from sugar beet adds the subtly sweet flavor to the final taste.
- Classic sugar is thermally inverted into the monosacharides - glucose and fructose to ease the digestion.
- High-quality distillates made from prime fruit add another dimension to the complex taste of TATRATEA.
- Concentrated goodness of carefully selected fresh fruits brings the more taste of nature to the mix.
- The smell of the ripe fruits amplifies the experience of drinking the TATRATEA.

  • The final composition is done. Resting, getting stronger. After six weeks the final step comes.
  • Finally, TATRATEA is bottled and handpacked and ready to leave the distillery to people all around the world.
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Spumarche - Explorer - Mixology - TATRATEA COCKTAIL KIT - gift


TATRATEA COCKTAIL KIT

The gift consists of: 

bottle of Tatratea 52%, 

1 Manhattan Shaker,  

mini recipe book Tatratea

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