Liqueur

Sweet batter for fruits is a refined delicacy of American cuisine that offers a crispy golden crust and a tender, juicy texture inside. This recipe was born from the search for the perfect dessert to highlight the natural sweetness of fruits. Vanilla sugar and orange liqueur add a sophisticated aroma to the batter, while the combination of rice and wheat flour makes it light and airy. Fruit pieces, especially slightly underripe bananas, are dipped in this velvety layer and then fried to perfection. The finishing touch is powdered sugar and cinnamon that turn them into a true gastronomic delight. Served with a delicate scoop of vanilla ice cream, they create the perfect balance of textures and flavors – warm, crispy, and cooling, tender. An ideal dessert for cozy evenings or festive treats.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Vitaly Tsoi, head bartender at Coba, shared the recipe with us.

Giuseppe Cipriani's recipe was shared with us in Aram Mnatsakanov's restaurants.

Tiramisu is a famous Italian dessert with a history that goes back centuries. Its name translates to 'pick me up', hinting at its delightful taste and the invigorating effect of coffee. This version uses soft sponge cake soaked in aromatic espresso with liqueur, creating a unique blend of bitter and sweet notes. The delicate mascarpone and cream mixture gives the dessert an airy texture, while cocoa adds a light chocolate bitterness to the composition. Tiramisu is perfect for both an elegant dinner finish and cozy tea time.

The recipe was shared with us by Dmitry Sokolov, bartender of Perepel.

A cocktail from bartender and writer Jeffrey Morgentaler at his bar Clyde Common in (where else?) Portland, Oregon, the hub of Northwest slackerdom! It's packed with flavors. Don't let the long list of ingredients fool you , it's a killer drink and easy to make for a crowd.

Recipe from the book "Alcohol and Vinyl: An Inspiring Guide to Great Music and Cocktails". With this stunning classic, we pay homage to The Beatles' meeting with the Maharishi in London in 1967, the following year after which the group made their famous trip to the guru in India. Our first world-famous cocktail has a very sunny and whimsical taste.

This is the grog they make at the Björn restaurant.

The 'Grafsky Ruins' cake is an embodiment of exquisite contrasts of flavors and textures that emerged in Soviet cuisine as a symbol of festivity and culinary mastery. The airy meringue, made according to classic rules, offers tenderness and crispy lightness, while the rich creamy filling with condensed milk and liqueur adds velvety depth. Cherries bring a pleasant tartness, and prunes add a subtle fruity sweetness with a hint of alcohol. The composition is completed by walnuts and milk chocolate, giving the cake a rich flavor and visual luxury. This dessert not only impresses with its appearance but also reveals the harmony of classic ingredients, creating a true gastronomic masterpiece. It is often served at festive tables where it becomes a decoration for the feast and a delight for gourmets.

Recipe from Evgeny Maximov, head bartender of the restaurants Cafémilano and Lesnoy.

Recipe from the Moscow beer restaurant Krombacher.

Cocktail Recipe from Björn Restaurant/

Strawberry sour is an elegant cocktail with a refined balance of sweetness and tartness. It draws inspiration from classic sours but gains a signature twist from blackberry infusion and a bright strawberry note. The delicate texture achieved with egg white makes the drink silky and airy. Simple syrup and orange liqueur add roundness to the flavor, while lemon juice provides refreshing acidity. Strawberry sour is perfect for summer evenings or as a sophisticated aperitif before dinner.

There are no typical summer ingredients, but there is an absolutely summery taste - melon and citrus. Recipe from the Artest restaurant.