Our special brochure "Mr Scandis Finest" has arrived!

INGREDIENTS:

40 ml Lagavulin
20 ml lemon juice
10 ml cane sugar syrup
15 ml red wine to float
Ice cubes

PREPARATION:

1. Pour the whisky, lemon juice and sugar syrup into a cocktail shaker filled with ice cubes.
2. Shake the mixture thoroughly for about 20 seconds.
3. Pour the Sundowner Sour into a glass with large ice cubes.
4. Finally, pour the red wine as a float over the back of a teaspoon over the cocktail and serve.

INGREDIENTS:

40 ml Tanqueray Gin
40 ml soda water
80 ml Prosecco
1 dash of orange juice
Orange slice for decoration
Ice cubes

PREPARATION:

1. Fill a glass with ice cubes and add gin, soda water and Prosecco in succession.
2. Add a splash of orange juice and an orange slice for decoration.
3. You can add more orange juice depending on your taste and desired intensity.

INGREDIENTS:

80ml Plantation Barbados Extra Old
40ml fresh lemon juice
40ml passion fruit syrup
1 lemon or lime slice for decoration
Ice

PREPARATION:

1. Place all ingredients in a cocktail shaker.
2. Fill it with ice cubes and shake the mixture for a good 15 seconds.
3. Pour the liquid into a glass filled with crushed ice and garnish the drink with a slice of lemon or lime.

INGREDIENTS:

6 cloves of garlic
4 white onions
800 g leg of lamb
Salt
Pepper
6 tbsp vegetable oil
500 ml stock
1 tbsp tomato paste
4 stems thyme
4 stems sage
4 stems oregano

PREPARATION:

1. Coarsely chop the garlic and onions.
2. Remove the bone from the leg of lamb and trim off the fat and tendons, then salt and pepper the meat all over, roll it up and wrap it in twine.
3. Heat oil in a frying pan on the stove and sear the meat for 4 minutes on each side. Add the onions and garlic and fry for a further 5 minutes, then add the stock.
4. Add tomato puree, thyme, sage and oregano. Now cook the leg of lamb in a preheated oven without the lid on the lowest shelf at 160 degrees (gas 1-2, fan oven not recommended) for 2 hours, turning several times.

Serve with green beans and rosemary potatoes.