Tart Hibiscus - San Aperitivo
non-alcoholic aperitif, 0.5l
→ Versandkostenfrei ab 100 €
Ode to joie de vivre and the moment
character
The tart hibiscus puts a smile on the face of all non-alcoholic aperitif lovers. As an alcohol-free alternative to Aperol, Dr. Jaglas' Herber Hibiskus charmingly complements moments with a cool summer drink.
The sweet tartness of the hibiscus flowers is rounded off with rosemary, bitter orange, vanilla and elderberries. The non-alcoholic Aperol can be perfectly served with tonic and lime as a hibiscus spritz.
Convincingly fresh, without azo dyes, in its vegan and gluten-free form.
Edition Am Tacheles
The non-alcoholic aperitif was originally developed specifically for the Am Tacheles district of Berlin. The residential building “Vert” was designed by the architects Herzog & de Meuron. Further information about “AM TACHELES” can be found here!
Recipere
This non-alcoholic aperitif impresses with its hearty hibiscus flavor and a subtle orange note. Pharmacists highly recommend it.
It can be enjoyed in many ways: as a refreshing hibiscus spritz with tonic water or non-alcoholic sparkling wine. Serve it in a wine glass or tumbler, garnished with rosemary or fresh berries, for a truly indulgent experience.
Signature Drink Hibiscus Spritz
- 40 ml Herbal Hibiscus
- 160 ml tonic water
- 1/2 lime or verjuice
- Wine glass, ice cubes, rosemary
Food Pairing Herbal Hibiscus
Mild goat cheese, nuts, chocolate
These food pairings are perfect for the alcohol-free Aperol from Dr. Jaglas , as they offer a harmonious balance between salty and sweet flavors. The mild goat cheese complements the fruity freshness of the aperitif, while nuts add a crunchy texture and nutty nuances.
The chocolate provides a sweet, tempting note that complements the flavor profile of the aperitif wonderfully and rounds off the enjoyment experience.
This is what our customers say – Tart Hibiscus - San Aperitivo
MONASTERY HERBS
Artichoke (Cynara scolymus)
Our regional artichoke leaves are bitter vegetables. Its leaves have a subtle sweetness and are rich in bitter substances, which is why they are particularly appreciated after eating. In 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.”