SLYRS Burn. Cook. shake.
Duck breast with Marsala Whisky, beef fillet with a Bavarian rum cocktail or sauerkraut, goat cheese and strawberries with a Whisky Sour
When a master distiller, a mixologist and a star chef join forces, new, surprising and yet perfectly harmonious combinations of dishes and drinks come about.
Whisky high three
Hans Kemenater, Giuseppe Messina and Thomas Weinberger combine modern, exciting recipes with fine spirits and exclusive cocktails. Regional products, international experience and creative passion form a symbiosis that opens up new worlds of taste for connoisseurs.
The cookbook is numbered by hand and the edition is limited to 2.986 copies, making it an absolutely exclusive edition.