Experience Limestone

Organic Mixers, delicious Drinks.

Limestone recipes

Mix your favourite drink yourself

Here you will find refreshing recipes for each of our organic mixers: aperitifs, long drinks and cocktails. All of these recipes work just as well without alcohol: alcohol-free gin, calamintha syrup, apple juice or a nice Vernatsch grape juice are all great alternatives.
Life is colourful! Make the most of it!

Pure joy

You must have tried that!

Simply pour the Limestone mixer of your choice into a glass with ice cubes and enjoy with a slice of orange or lemon zest. Do you have herbs at home? Then add some rosemary! Look forward to pure refreshment!

From classic to bartender challenge

Do you like classics like gin and tonic and Moscow Mule?

If so, be sure to try our herbal tonic with a good gin, as well as our ginger beer with a good vodka. Lemon zest, lime juice and ice cubes are standard in your drinks cabinet anyway, aren't they? Have fun mixing!

Recipes to mix at home

For all those who want to try out a few more unusual recipes, our faithful bartender has created some really good drinks! For good vibes and delicious drinks!

Tonic Water

Preparation: Pour tonic water into a glass with ice cubes and float the creme de cassis on top. A delicious alternative: mix with tonic water and ginger beer in equal parts.

  • 5cl South Tyrolean whisky
  • 2-3cl sugar syrup (1:1 sugar – water)
  • 2cl cold brew coffee
  • Filler: Limestone Organic Tonic Water
  • Glass: highball
  • Garnish: coffee beans, lemon zest

Preparation: Put all ingredients except the filler into a pre-chilled glass with ice cubes and stir gently for 20 seconds. Pour in the chilled tonic water.

Recipe special: Cold Brew Coffee Mix 50g of freshly ground coffee with 350-500 ml of hot water in a preserving jar. Cool in the fridge for 24 hours leaving it to infuse. Then strain.

Bitter Apple
  • 5cl Jamaican rum
  • 1-2cl homemade lemon vinegar
  • 2cl runny honey
  • 1 pinch of salt
  • Filler: Limestone Organic Bitter Apple
  • Glass: highball
  • Garnish: caramelised apple ring

Preparation: Place all ingredients except the filler into a pre-chilled glass with ice cubes, then stir gently for 20 seconds. Pour in the chilled bitter apple.

Recipe special: homemade lemon vinegar Place the zests of 3-5 untreated lemons in a 1l preserving jar and fill with 500ml of vinegar (apple cider vinegar). Add 1 teaspoon of sugar and a pinch of salt. Leave to infuse for 2-3 weeks shaking at regular intervals. Finally, strain through a sieve.

Recipe special: runny honey Heat forest blossom honey with an equal measure of water until honey and water have mixed. Leave to cool down.

Preparation: Fill the glass with ice cubes, add vodka and pour in chilled bitter apple. Garnish with berries. Cheers!

Ginger Beer
  • 4 cl mezcal or alternatively alcoholic-free gin
  • 2 cl homemade mint syrup (alternatively elderberry liqueur)
  • 3 cl blackcurrant, strawberry and pepper shrub (or 3 cl freshly squeezed lemon juice)
  • Filler: Limestone Organic Ginger Beer
  • Glass: highball
  • Garnish: berries, mint

Preparation: Put all ingredients except the filler into a shaker filled with ice cubes (or a thermos flask). Shake for about 15-20 seconds. Then strain through a sieve into a pre-cooled glass with ice cubes and pour in cold ginger beer.

Recipe special: mint syrup Leave 1-2 bunches of washed fresh mint in a closed 1l preserving jar with 500g sugar for 2-3 days in a dark place. Then add 500ml sterile water, close and cook sous vide in a dishwasher at approx. 50-70 ° C. Leave to cool, strain through a sieve and bottle.

Recipe special: blackcurrant, strawberry and pepper shrub Place 200g of finely chopped strawberries, 150g of blackcurrants, 10-15 peppercorns (Szechuan) and 200 g of sugar in a 1l preserving jar and leave to infuse for 2 days in the fridge. Then strain the juice into another container. Add 200ml of white wine vinegar and season to taste. Keeps in the refrigerator for up to 3-4 weeks.

Preparation: Put Pimm’s into a glass with ice cubes. Garnish generously with lemons, oranges, cucumber slices and fresh mint leaves. Pour the ginger beer in. Stir gently and your drink is ready!

Herbal Tonic

Preparation: Put the gin and red vermouth into a pre-cooled tumbler with ice cubes and stir well. Then pour herbal tonic on top and round off with 3 dashes of chocolate bitters.

Preparation: Fill the chilled glass with ice cubes, add the Campari and pour herbal tonic on top.