When Sebastian Stroh distilled his first liquor in 1832 he began a success story that continues to grow every year. Stroh is the world's premier overproof rum and an iconic image of Austrian heritage. Many have tried to imitate Stroh but none have come close to matching the rich flavor of the secret Stroh family recipe. When Austrians are asked to name the cultural images of their country, they said the Vienna Boy's Choir, Lipizzaner horses, Apfel-Strudel, and Stroh Rum. Millions around the world have discovered one of the best kept secrets in liquor. With its rich aromas of butterscotch and vanilla, Stroh Rum is the choice for rum connoisseurs. It is a great addition to any spiced rum cocktail and the chef's first choice for providing a finishing touch to desserts or flambé. It is a key ingredient in many traditional Austrian desserts.
1 ½ oz Stroh Rum 2 oz Strawberry mix 2 oz pineapple juice Mix ingredients in a cocktail shaker and add a dash of sour mix. Shake and strain into a martini glass. Garnish with a strawberry.
Stroh Mountain Iced TeaStroh Mountain Iced Tea 2 oz Stroh Rum 2 oz Alpha Noble Vodka In Collins glass, mix liquors, 1 ounce of simple syrup, a dash of lemon juice, and fill with iced tea. Shake and serve, garnish with a lemon.
SchatziMix 2 oz Stroh with ginger ale in a Highball glass.
Stroh Christmas Brownies5 cups power sugar
1 ¼ cups butter
3 1/8 cups flour
½ cups cocoa
4 eggs
¾ cup of walnuts
2 oz STROH
½ cup raisins soaked (ideally over night) in 1 oz STROH rum
1 package of vanilla sugar (cups of white sugar with the scraped seeds of one vanilla bean)
How to prepare:
Preheat oven to 350° F.
Mix power and vanilla sugar with the lukewarm butter until creamy. Then add the rum bit by bit and the eggs while continuing to mix. Divide the mixture into two parts. In the first half add the half the flour, cocoa, and walnuts and mix thoroughly. Put in a brownie pan lined with wax paper. Then to the other half of the mixture add the raisins and the rest of the flour; mix and carefully spread on top of the chocolate layer.
Bake for approximately 30 minutes. Let the brownies cool and cut into pieces. Enjoy!
1/2 oz Stroh 60
1.5 oz Brandy
3/4 oz Ginger Syrup
1 oz Lemon Juice
3 dashes Aztec Chocolate Bitters
3.5oz cream
3 tbs sugar
3 tsp vanilla sugar
1/2 oz Stroh
4 tbs of cacao
1 1/2 cups of milk
! cup chocolate- preferably dark chocolate
4 cl stroh
How to make:
Whip the cream together with 1 tbs and one tsp of the vanilla sugar and add the Stroh before the cream starts to thicken and then finish whisking. Then carefully heat half of the milk with the sugar and the vanilla suar in a pot and finally add the cacao –stir. Add the rest of the milk and heat while stirring-do not boil.
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