
ROUGH SEA
INGREDIENTS & PREPARATION
4cl | LUV & LEE |
2cl | L.N. Mattei Cap Corse Grande Reserve Quinquina Blanc |
2cl | Lime juice |
1.5cl | Sugar syrup |
3 | Kumquats |
4cl | Schweppes Premium Tonic Original |
Cut Kumquats in half and press into the shaker cup. Add all ingredients to the shaker cup (apart from the tonic) with plenty of ice, shake vigorously, strain twice, pour into a long glass filled with tonic and press the juice out of the lime zest (do not add zest into glass), garnish with a sprig of rosemary and dried lime slice.
Barkeeper: Andre Breitkopf
Bar: Maritim Stuttgart

NORDIC GIN FIZZ
INGREDIENTS & PREPARATION
5cl | LUV & LEE |
1cl | Applejack |
3cl | Lemon |
2cl | Sugar |
Shaken, strained twice, no decoration
Barkeeper: Eric Bergmann
Bar: Jigger & Spoon Stuttgart

ROUGH SEA II
INGREDIENTS & PREPARATION
3cl | LUV & LEE |
3cl | Sake 鳳 大吟醸 Ootori Daiginjo |
3cl | Young green tea 新茶 Sencha aus Shimane |
0,5cl | freshly squeezed lemon juice |
Mix all ingredients with ice until cold and serve in a cup. Decoration: Salicornia from Portugal Other: The drink is an excellent accompaniment to blue fish. Barkeeper: Rémy Toborek Bar: Between the Sheets Oldenbrug

Luv Lee Blue
INGREDIENTS & PREPARATION
4cl | LUV & LEE |
3cl | Freshly squeezed lemon juice |
2cl | Blue Curacao |
4 | Mint leaves |
3cl | Egg white |
10cl | Tonic Water (1724) |
Place all ingredients in a shaker – shake hard over ice cubes – strain off ice, shake hard again, then strain twice, pour into the guest’s glass, fill with tonic and garnish with lemon zest and a sprig of mint. Barkeeper: Tomek Deep Bar: Shaker’s Bonn