Vermouth HELMUT the Rosé
Buy Vermouth HELMUT the Rosé
Description:
HELMUT is a German premium vermouth, refined with handmade herbal tinctures from Hamburger Waterkant. A fresh, highly aromatic vermouth with a pleasant sweetness and elegant bitter note. In the nose spicy spice of paprika and red pepper. The taste is citrusy with unusual fruity notes of physalis and goji berries. Very intense with finely tuned herbal notes and strong color in the glass.
Manufacturing:
The tincture is the heart of a wormwood. It is made by macerating various herbs, spices, flowers and fruits. Each variety of HELMUT vermouth contains 25 different ingredients. These are first processed by hand and set in high-percentage neutral alcohol for at least six weeks. The macerates obtained in this way are then mixed into a herbal tincture strictly according to the recipe and later combined with the wines and bottled in the Palatinate.
Use:
Aperitif, welcome drink, sundowner, party drink.
As an aperitif neat or on ice. As a long drink with tonic water, classic as a vermouth cocktail.
In the patisserie for desserts, to refine creams for elegant desserts (see recipe).
A particularly elegant flavor for fillings for pralines.
Origin:
Germany, Hamburg
Wine:
Cuveé (Pinot Noir, Merlot), Pfalz
Further ingredients:
Peppers, physalis, goji berries, linden blossoms, lemon balm leaves, figs, elder blossoms and much more.
Alcohol content:
18% VOL. contains sulphites
Residual sugar:
84g/l
Unit:
0.75 liters
Awards:
World Trophy, World Vermouth Award, Falstaff Vermouth Trophy
Services:
Order Vermouth Helmut the rose - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Description:
HELMUT is a German premium vermouth, refined with handmade herbal tinctures from Hamburger Waterkant. A fresh, highly aromatic vermouth with a pleasant sweetness and elegant bitter note. In the nose spicy spice of paprika and red pepper. The taste is citrusy with unusual fruity notes of physalis and goji berries. Very intense with finely tuned herbal notes and strong color in the glass.
Manufacturing:
The tincture is the heart of a wormwood. It is made by macerating various herbs, spices, flowers and fruits. Each variety of HELMUT vermouth contains 25 different ingredients. These are first processed by hand and set in high-percentage neutral alcohol for at least six weeks. The macerates obtained in this way are then mixed into a herbal tincture strictly according to the recipe and later combined with the wines and bottled in the Palatinate.
Use:
Aperitif, welcome drink, sundowner, party drink.
As an aperitif neat or on ice. As a long drink with tonic water, classic as a vermouth cocktail.
In the patisserie for desserts, to refine creams for elegant desserts (see recipe).
A particularly elegant flavor for fillings for pralines.
Origin:
Germany, Hamburg
Wine:
Cuveé (Pinot Noir, Merlot), Pfalz
Further ingredients:
Peppers, physalis, goji berries, linden blossoms, lemon balm leaves, figs, elder blossoms and much more.
Alcohol content:
18% VOL. contains sulphites
Residual sugar:
84g/l
Unit:
0.75 liters
Awards:
World Trophy, World Vermouth Award, Falstaff Vermouth Trophy
Services:
Order Vermouth Helmut the rose - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Vermouth Panna Cotta: (6 people)
300 ml cream
120 grams of sugar
100 ml Vermouth (Helmut the Rosé)
1 vanilla bean
4 sheets of gelatin
for topping:
50 ml Vermouth (Helmut the Rosé)
Soak the gelatine in cold water.
Heat the cream well with the sugar until the sugar has dissolved, then dissolve the squeezed gelatine in it. Mix Vermouth (Helmut der Rosé) with the cream and vanilla and stir until cold. Pour into molds and refrigerate.
After pouring the cream onto a plate, top with vermouth (Helmut der Rosé) and decorate with fresh fruit.
300 ml cream
120 grams of sugar
100 ml Vermouth (Helmut the Rosé)
1 vanilla bean
4 sheets of gelatin
for topping:
50 ml Vermouth (Helmut the Rosé)
Soak the gelatine in cold water.
Heat the cream well with the sugar until the sugar has dissolved, then dissolve the squeezed gelatine in it. Mix Vermouth (Helmut der Rosé) with the cream and vanilla and stir until cold. Pour into molds and refrigerate.
After pouring the cream onto a plate, top with vermouth (Helmut der Rosé) and decorate with fresh fruit.