









Golfer's Ginseng Elixir
Premium herbal bitters - 35% vol
→ Versandkostenfrei ab 100 €


The probability of stimulating all taste buds: Absolutely high proof.
character
Full-bodied bouquet and balanced body based on ginseng root .
Complemented by selected bitter herbs, barks and roots such as valerian, lavender, ginger, gentian, saffron, nutmeg, cinchona bark, galangal rhizome, citronella, bitter orange peel, centaury, camphor, ginger root, angelica root, cardamom, cloves, cinnamon bark and juniper berries.
tradition
For decades, the Jagla family of pharmacists has used a medieval monastery recipe, traditional herbal knowledge and old pharmacopoeia knowledge to manufacture herbal bitters with 35% vol.
The Jaglas family still macerate the heart of their bitter elixirs by hand from selected bitter herbs , fine spices and essential oils.
Recipes
Dr. Jagla's bitter elixirs are enjoyed neat (2 cl) or with ice cubes.
The characteristic nuances of the certified herbs can thus develop their scents and essential oils at the finest level. The rolling, the slow moistening of the palate and taste buds - like a wine tasting - allows you to immerse yourself in a new taste experience.
The particularly balanced finish rounds off the ginseng elixir .
Signature Drink Ginseng Tonic
- 40 ml Ginseng Elixir
- 160 ml tonic water or ginger ale
- Tumbler, ice cubes, lime
Food Pairing
Roquefort cheese, seafood, dark chocolate
The powerful notes of the ginseng gin go wonderfully with the intense taste of the Roquefort cheese. The salty spiciness of the cheese complements the herbal aromas of the gin and creates a balanced taste experience.
The seafood brings a refreshing sea breeze that accentuates the subtle citrus and herbal tones of the ginseng gin.
The dark chocolate offers a sweet, slightly tart note that underlines the spicy and fruity elements of the gin.

monastery herbs


Artichoke (Cynara scolymus)
Our regional artichoke leaves are bitter vegetables. Her
Leaves have a subtle sweetness and are rich in bitter substances,
which is why they are particularly appreciated after a meal. 2013
the artichoke was voted medicinal plant of the year.

GENTIAN ROOT
Radix Gentianae

MILLENNIUM HERB
Herba Centaurii

Bitter orange peels
Cortex Aurantii Fructus Amarum

ZIDOR
Rhizoma Zedoariae

GINGER ROOT
Rhizoma Zingiberis

CHINA BARK
Cortex Chinae

CARDAMOM FRUITS
Fruit Cardamomi

GALANGE ROOT
Rhizoma Galangae

CINNAMON BARK
cortex cinnamon

CLOVES
Flores Caryophylli

JUNIPER BERRY
Juniperi fruit

CAMPHOR
Cinnamomum camphora

LAVENDER FLOWERS
Lavandulae Flos

VALERIAN ROOT
Valerianae Radix

CITRONELLAGRAS
Cymbopogon Nardus

ANGELICA ROOT
Angelicae Radix

NUTMEG
Myristica Fragrans

SAFFRON
Crocus sativus

ARTICHOKE LEAVES
Cynarae Folium

GINSENG ROOT
Ginseng radix
★ ★ ★ ★ ★“The tasting was a real pleasure. So good that I'm thinking about whether I would like to have something so sensual and delicious at home. And that as an absolute occasional drinker. I’m absolutely thrilled.”