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Haus Alpenz

@hausalpenz

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Importer of fine and traditional aperitifs, wine, spirits and liqueurs
🍷Serving the ambitious and adventurous palate
Our portfolio👇🏼

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Keeping it fresh with Menthe Verte. 🌿

#Meunier #MentheVerte #Spearmint by @hausalpenz

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2 months ago

#cacaonoir 🍫 by @hausalpenz

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2 months ago

Slushies featuring Scarlet Ibis, Smith & Cross, Chambéryzette, Sevez Honey Lavender Liqueur, and Dolin Génépy. A good reason to keep slushie season going. 🍹

@haihaimpls
@smithandcrossrum
@vermouthdolin

#HausAlpenz #FrozenCocktail
#Slushie by @hausalpenz

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10 days ago

“Byrrh helps to beautify life.”

For those who recognize beauty in every detail.

#ByrrhArchives #AperitifHistory #HausAlpenzHistory by @hausalpenz

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18 days ago

Smith & Cross is one of the most reliable and unique expressions of Jamaican rum, which is why it maintains a permanent spot on my bar. A small amount is all it takes to add high-ester funk and tropical intrigue to a cocktail, but if you love this bottle the same way I do then you might find yourself looking for cocktails that are built around it entirely.

DEEP DIVE
2 oz - Smith & Cross rum
¾ oz - Acid Banana
¾ oz - Gardenia Mix
½ oz - Banana Oleo
1 dash - Addition Cinnamon

Shake with ice and strain into a chilled beer glass. Garnish with a banana leaf + grated cinnamon.

ACID BANANA
100 mL - banana water
5 grams - citric acid

BANANA OLEO
4 parts - ripe banana peel
3 parts - superfine sugar

Wash and dry bananas, then remove banana skins and lay them in a shallow, sealable container. Distribute sugar over the skins and let macerate for 6-8 hours at room temperature. Once the sugar is fully dissolved, discard the skins and fine-strain the syrup through a metal coffee filter.

GARDENIA MIX
150 grams - unsalted butter
100 grams - Black Sage Honey
100 grams - Cinnamon Syrup
50 grams - Don’s Spices
1.5 grams - Ticaloid 210S

Add the syrup, honey and Don’s Spices to a blender and process briefly to combine. With the blender running, feather in the Ticaloid. Blend for one minute to fully hydrate. Let the mixture stand for 10 minutes to allow the Ticaloid to finish hydrating. Meanwhile, melt one and a half sticks of butter over low heat, then remove from the heat and let it cool slightly. With the blender running on low, slowly drizzle in the liquified butter. Blend until fully incorporated. Pour into a squeeze bottle and refrigerate.

DONS SPICES
375 ml - St Elizabeth Allspice Dram
1 vanilla bean

Slice vanilla bean lengthwise and scrape paste. Combine allspice dram with the vanilla bean pod and paste in a vacuum sealed bag. Sous vide at 140° / two hours. Let cool then fine-strain. Bottle. by @hausalpenz

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23 days ago

Let’s raise a Martini to another successful @themartiniexpo! Cheers to everyone who made it so enjoyable. Until next year 🍸

@robertosimonson
@marykatenmurray
@themartiniexpo

#martiniexpo #robertsimonson #hausalpenz by @hausalpenz

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a month ago

Come find out your drink of choice this Negroni Week at Trevor’s! Negroni specials September 21-27 at Arcadia, PV, and Mayo! by @hausalpenz

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a month ago

Martini lovers, unite! ❤️ We look forward to seeing you throughout @themartiniexpo this weekend.

@haymansgin
@vermouthdolin
@cocchi1891
@vermutsmiro

#martiniexpo #robertsimonson #hausalpenz taken in Chicago, Illinois by @hausalpenz

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a month ago

Haus Alpenz’s Menthe Verte is a game changer for anyone who wants the ability to serve mint cocktails at a moment’s notice. Keeping a bottle on the backbar makes it easy to build impromptu mint drinks without the tedious task of muddling. The liqueur is especially useful in pre-batched cocktails where it brings the herbaceous freshness of spearmint to a service-ready format.

MOJITO VERTE
12 oz - Pa’lante blanco rum
5 oz - Sūpāsawā
3 oz - Lime Syrup
2 oz - Menthe Verte liqueur
12 drops - chlorophyll

Measure ingredients by volume and funnel into a one-liter soda bottle. Force carbonate at 40psi. To serve, pour four ounces into a highball glass and fill with crushed ice. Garnish with mint if available, or use lime.

LIME SYRUP
250 grams - superfine sugar
125 grams - filtered water
10 grams - lime zest
5 grams - citric acid
3 grams - malic acid

Zest a few limes and add it to a pint container. Cover the zest with the citric and malic acid and let it sit for two hours. Add filtered water and then combine in a blender until everything is dissolved. Fine-strain the liquid, then pour it back into the blender. With the blender running slowly add in the sugar until fully dissolved. Bottle and refrigerate. by @hausalpenz

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a month ago

“The Automoto team drinks Byrrh.”

When cycling was a national obsession, aperitifs had already become part of the culture surrounding the sport! 🚴

#ByrrhArchives #AperitifHistory #HausAlpenzHistory by @hausalpenz

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2 months ago

Things were going pretty well…

…and then I introduced the modifier.

RE:MIX finalists Nikolette & Mario had already opened their mystery baskets and gotten pretty comfortable with the direction of their cocktails.

Then came the twist.

Welcome to the Modifier Moment — where I introduce a surprise ingredient that both finalists have to incorporate into their cocktail. Courtesy of @hausalpenz.

For the first RE:MIX comp, that ingredient was Rothman & Winter Orchard Apricot. And yes, it changed everything.

The question is: what am I throwing at Jackson, Annie, and Travis during the next competition? 👀

RE:MIX Comp 2 — August 27 at Mother’s Ruin.
🎟️ Ticket link in bio.

🎥 @1010productionsllc & @westhephotographer taken in Mother's Ruin Nashville by @hausalpenz

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2 months ago

Soak up the sun. ☀️ Our latest Café Alpenz menu is full of pitcher drinks, punches, and beer cocktails made for sharing all summer long.

#SummerDrinks #Cocktails #CafeAlpenz #HausAlpenz by @hausalpenz

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2 months ago