With gin, rum and more. from ScandiPark:

A classic reinterpreted - with a sunny twist!

Ingredients:

• 30 ml Tanqueray Flor de Sevilla
• 45 ml orange juice
• 45 ml sparkling wine
• 15 ml soda water
• 1 slice of orange
• Ice cream

Preparation:

• Fill a wine glass with ice and add Tanqueray Flor de Sevilla Distilled Gin.
• Then add the orange juice, sparkling wine and soda water.
• Stir well and garnish the drink with a fresh orange slice.

Bring the flavour of the Caribbean into your home!

Ingredients:

• 50 ml Botucal Reserva Exclusiva rum
• 30 ml freshly squeezed orange juice
• 35 ml fresh pineapple juice
• 20 ml freshly squeezed lemon juice
• 10 ml grenadine
• 10 ml sugar syrup
• 3-4 dashes of Angostura
• Ice cubes, cocktail cherries, pineapple, orange peel

Preparation:

• Place the ice cubes in a cocktail shaker, add the rum and shake together with the fruit juice and sugar syrup.
• Strain the drink into a large glass and add a few dashes of Angostura bitters.
• Garnish the cocktail with a cocktail cherry, orange peel and pineapple pieces on a skewer.

A complex red wine like Black Print is the ideal companion for flavourful game dishes. Give it a try!

Ingredients:

• 2 pieces of venison saddle (120g-150g each; from roe deer, red deer or wild boar)
• 1 tbsp oil
• 2 tbsp orange marmalade
• 30 g dukkah spice mix
• 1 pomegranate
• 1 tbsp sugar
• 20 g butter
• salt
• pepper
  

Preparation:

• Season the venison loin on both sides with salt and pepper. Heat the oil in an ovenproof pan and brown the meat on both sides for 1 minute. Place in the oven (180 degrees / gas 2-3, fan assisted is not recommended) and roast for 8-10 minutes until pink. Remove the meat from the oven, cover with aluminium foil and keep warm.
• Mix the orange marmalade with the dukkah spice into a paste and season with salt.
• Halve the pomegranate for the sauce. Take out 2 tbsp. seeds and set them aside. Squeeze the juice out of the halved pomegranates (yields 100-120 ml of juice). Caramelise the sugar in a small saucepan until light brown. Pour over the pomegranate juice and reduce over high heat until slightly syrupy. Remove the pan from the heat and stir in the butter and a pinch of salt.
• Switch on the oven grill. Spread the dukkah paste over the meat pieces and press down firmly. Place them in the pan directly under the grill and cook for about 2 minutes until light brown (make sure nothing burns!).
• Slice the meat and serve with the sauce. Serve with potato gratin and carrot vegetables - and of course a glass of Black Print from Schneider winery.