Vermouth HELMUT the white
Buy Vermouth Helmut der Weisse
Description:
HELMUT is a German premium vermouth, refined with handmade herbal tinctures from Hamburger Waterkant. Selected German wines with fine herbs, fresh berries and spices give HELMUT its tasteful character, with strong fruit and pleasant bitter notes. The taste is flowery, flowery, fruity, vinous. Colour: golden yellow, honey colored.
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.
Pure on ice with lemon zest or mixed with tonic water or ginger ale, classic as a vermouth cocktail.
In the patisserie for desserts, to refine creams or a wormwood jelly (see recipe) for a dessert.
A particularly elegant flavor for praline fillings (see recipe).
Origin:
Germany, Hamburg
Wine:
Cuveé (Sauvignon Blanc, Silvaner), Pfalz
Further ingredients:
Acacia blossom, apricot, lavender blossom, dandelion, rosebuds, vanilla, orange blossom and much more.
Alcohol content:
17% VOL. contains sulphites
Residual sugar:
98g/l
Unit:
0.75 liters
Awards:
IWSC, ISW, Frankfurt Int. Trophy, World Trophy, World Vermouth Awards
Services:
Order Vermouth Helmut the wite - 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. Selected German wines with fine herbs, fresh berries and spices give HELMUT its tasteful character, with strong fruit and pleasant bitter notes. The taste is flowery, flowery, fruity, vinous. Colour: golden yellow, honey colored.
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.
Pure on ice with lemon zest or mixed with tonic water or ginger ale, classic as a vermouth cocktail.
In the patisserie for desserts, to refine creams or a wormwood jelly (see recipe) for a dessert.
A particularly elegant flavor for praline fillings (see recipe).
Origin:
Germany, Hamburg
Wine:
Cuveé (Sauvignon Blanc, Silvaner), Pfalz
Further ingredients:
Acacia blossom, apricot, lavender blossom, dandelion, rosebuds, vanilla, orange blossom and much more.
Alcohol content:
17% VOL. contains sulphites
Residual sugar:
98g/l
Unit:
0.75 liters
Awards:
IWSC, ISW, Frankfurt Int. Trophy, World Trophy, World Vermouth Awards
Services:
Order Vermouth Helmut the wite - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Wormwood jelly:
80 ml vermouth (HELMUT the white)
25 g powdered sugar
1 sheet of gelatin
Soak the gelatine in cold water.
Slightly heat the vermouth with powdered sugar, dissolve the squeezed gelatine in it. Pour into the mold and leave to set in the fridge.
Vermouth Praline white: (approx. 100 Pralines)
100 grams of cream
40 grams of glucose
380g white chocolate
100 ml vermouth (HELMUT the white)
40 grams of butter
Boil cream, glucose, stir in liquid chocolate, stir in alcohol, mix in butter.
Cover the vermouth filling and let cool. Fill hollow balls into white pralines. Seal with white chocolate. Hedgehog with white chocolate or roll in chocolate and fine isomalt.
80 ml vermouth (HELMUT the white)
25 g powdered sugar
1 sheet of gelatin
Soak the gelatine in cold water.
Slightly heat the vermouth with powdered sugar, dissolve the squeezed gelatine in it. Pour into the mold and leave to set in the fridge.
Vermouth Praline white: (approx. 100 Pralines)
100 grams of cream
40 grams of glucose
380g white chocolate
100 ml vermouth (HELMUT the white)
40 grams of butter
Boil cream, glucose, stir in liquid chocolate, stir in alcohol, mix in butter.
Cover the vermouth filling and let cool. Fill hollow balls into white pralines. Seal with white chocolate. Hedgehog with white chocolate or roll in chocolate and fine isomalt.