Grand Agrum

Grand Agrum

100% Botanical Distilled

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Artisan production

Johan Pevernagie, Double Z Distillery, created a delicious ‘Botanical Spirit’. The craftsmanship & artisan distilling methods are referring to the ‘GRAND’ in the name. Orange, Lemon & Tangerine, the ‘AGRUM’, are the natural raw materials used to distill the flavors in this botanical spirit. Ginger & Coffee can be found in the background. The depth of this 100% botanical distillation is provided by a 2 year Old Genever, produced with local grains of the ‘Pajottenland’. Only 7% sugar added.

This product is finished on 46 %Vol of alcohol to avoid a certain cloudiness due to the essential oils coming from the fresh fruit.

How to drink?

!!!! Enjoy pure or on the rocks !!!! Having a whisky tasting? Surprise your audience with a pure Grand Agrum as a closure !!!! This sublime product comes better to expression in rather sweet cocktail combinations.

GRAND AGRUM & LYCHEE
Schweppes Premium Mixer Orange & Lychee

5 cl Grand Agrum
10 cl Orange & Lychee (15,33 %Vol. alcohol)
of 20 cl (9,2 %Vol. alc.) for less alcohol but also less Grand Agrum flavour.

Take a beautiful glass filled with ice-cubes. Pour the  Grand Agrum over it and gently ad the. A gentle stir to have a complete mix. Decorate with orange and as an option serve a fresh lychee on the plate.

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GRAND SMASH   (Always a winner)
This recept = 11,70Vol% alcohol

5 cl Grand Agrum
2,5 cl Campari
2,5 cl Pineapple juice
2,5 cl Pink Grapefruit juice
12,5 cl Pimento soft(HOT)drink

Take a beautiful glass filled with ice-cubes. Pour the  Grand Agrum, Campari and juices in een shaker. Shake well and pour it over the icecubes. Gently add half a bottle of Pimento soft(HOT)drink. Decorate with parts of a slice of pink grapefruit. As an option serve some pieces of pineapple on a plate.

PURE GRAND AGRUM                                                                                                                                                                    5 cl Grand Agrum                                        

Take wisky or cognac glass.  Pour 5 cl or a dose to suite yourself and add 1 of 2 icecubes.                                RELISHING is all you'll have to do !!!

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GRAND AGRUM TROPICAL PUNCH
This recipe = 9,00 Vol% alcohol for 3,25 liter punch.

50 cl Grand Agrum  (1 bottle, 0,5 liter)
25 cl Campari (0,25 liter)
50 cl Pineapple juice (0,5 liter)
100 cl Pink Grapefruit juice (1 liter)
100 cl Blood orange juice (1 liter)

Change the recipe proportionally to your needs. Use an adequate (punch)bowl, big cooking pot or other recipient to mix all, well chilled, ingredients together. Put a nice punchbowl on an ice bath / fill the ice reservoir / use cooling element (or reusable ice cube, but pay attention not to serve them in the glasses). Join a lot of small parts fresh pineapple, pink grapefruit and blood orange.

Scoop the portions in glasses and serve or leave it for as a self-service punchbowl.

GRAND AGRUM TONIC                                                              FEVER TREE CLEMENTINE TONIC  

5 cl Grand Agrum                                                                    10 cl Fever Tree Clementine  (15,33 %Vol. alcohol)                 or 20 cl (9,2 %Vol. alc.) for less alcohol but also less Grand Agrum flavour.  Another agrum flavoured tonic will suite ass well.

Take a nice glass filled with icecubes. Pour the Grand Agrum over it and gently add the tonic. Garnish with a segment of clementine (1 segment with the skin placed over the rim) or parts of a slice of an orange? As an option: serve a few cleaned segments of a clementine or tangerine on a plate.

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GRAND AGRUM SMASHING PUNCH
This recipe = 7,8 Vol% alcohol for 3,75 liter

50 cl Grand Agrum  (1 bottle, 0,5 liter)
25 cl Campari (0,25 liter)
100 cl Pompelmoessap (1 liter)
100 cl Blood orange juice (1 liter)
100 cl Pimento soft(HOT)drink (4 bottles)

Change the recipe proportionally to your needs. Use an adequate (punch)bowl, big cooking pot or other recipient to mix all, well chilled, ingredients together exept the Pimento. Put a nice punchbowl on an ice bath / fill the ice reservoir / use cooling element (or reusable ice cube, but pay attention not to serve them in the glasses). Join a lot of small parts fresh and peeled pink grapefruit and blood orange.

Pour 10 cl. in a glass, add 5 cl well chilled Pimento and serve! (The soft sparkling effect is disapearing to fast to mix it all together in advance.)