A few drops.
A new recipe.

• 200 ml white grape juice, cold
• 100 ml soda water
• 3 drops of Dionysos
• 1 tsp honey, ice cubes, a slice of lemon

Dissolve the honey in the grape juice, top up with soda water and add the drops. The cooling effect turns an ordinary juice spritzer into an aperitif.

• 2 limes, quartered
• 400 ml cold water
• Crushed ice, enough to fill the glass
• 1 tbsp sweetened condensed milk
• 6 drops of MintiQ
• 1 lime slice and a sprig of mint on top

Briefly blend the limes with the water and strain into a glass full of crushed ice. Spoon the condensed milk on top, finish with six drops of MintiQ and stir once. Cold, creamy, minty. Six drops is the bold version; if you like it lighter, use three.

• 900 ml sparkling water, well chilled
• Juice of 2 lemons
• 2 tbsp sugar or sugar syrup
• 3 drops of MintiQ, then taste
• 1 lime, sliced, plenty of ice

Dissolve the sugar in the lemon juice, top up with sparkling water, add the drops and stir once. Add the lime slices and ice and leave to infuse for ten minutes. The mint comes from the bottle, smooth and without any harshness. With MintiQ, three drops is already a lot: taste first, then add more.

• 700 ml black or white tea, cold-brewed
• 200 ml peach nectar
• Juice of half a lime
• 5 to 7 drops of Fearless
• 1 ripe peach in wedges, a handful of blackcurrants, plenty of ice

Stir the tea, nectar and lime juice together in the pitcher, add the drops, then the peach wedges and blackcurrants, and serve over ice. The guava and the cooling effect come from the bottle; the tea carries them. It is at its best after ten minutes of infusing.

• 800 ml sparkling water, well chilled
• 6 to 8 drops of Minty Berries
• 150 g mixed berries, fresh or frozen
• Juice of one lime
• 2 tbsp sugar or honey, plenty of ice

Lightly crush the berries with the sugar in the pitcher, add the lime juice and top up with sparkling water. Add the drops, stir and leave to infuse for ten minutes. The mint comes from the bottle, so there is no need for fresh leaves.

• 150 ml dry sparkling wine or alcohol-free sparkling wine
• 100 ml soda water
• 3 drops of Bloodthirsty
• A handful of frozen berries instead of ice cubes

Put the frozen berries in the glass, pour in the sparkling wine and soda water and add the drops. The berries chill the drink and release their color after a few minutes.

• 300 ml sparkling water, well chilled
• 3 to 4 drops of Turquoise
• Juice of half a lime
• 3 thin cucumber slices, plenty of ice
• Optional: 1 tsp sugar or syrup

Put the ice, cucumber and lime juice in the glass, top up with sparkling water, add the drops and stir once. It tastes like a spa drink with blood orange depth and a clean cooling effect.

• 700 ml sparkling water, well chilled
• 200 ml blackberry or blueberry juice, cold
• Juice of 1 lime
• 2 tbsp sugar or sugar syrup
• 5 drops of Carnage, then taste
• A handful of blackberries, plenty of ice

Dissolve the sugar in the lime juice, pour in the berry juice and sparkling water, add the drops and stir once. Add the blackberries and ice and leave to infuse for ten minutes. The lemonade stays dark and only turns cold on the palate: eucalyptus and mint come through behind the sweetness and turn a well-behaved berry lemonade into a grown-up drink. Five drops are a good start: taste first, then add more.

• 400 ml milk, cold
• 150 g strawberries, hulled and halved
• 2 scoops of vanilla ice cream
• 4 drops of Demeter, then taste
• 2 butter cookies for crumbling

Put the milk, strawberries and ice cream in the blender, add the drops and blend for thirty seconds. Pour into chilled glasses and crumble the cookies over the top. With DEMETER the cookie already comes out of the bottle; the real one on top is just the confirmation. Four drops are a good start: taste first, then add more.

• 500 ml water
• 120 g sugar
• 5 to 6 drops of Noble Psycho Gold
• Juice of half a lemon

Dissolve the sugar in the warm water, leave to cool, then add the lemon juice and the drops. Pour into a shallow dish and place in the freezer. Scrape with a fork every 30 minutes; after about 3 hours the granita is ready.

• 400 ml whipping cream, cold
• 4 egg yolks, or 300 g quark for the version without raw egg
• 100 g honey
• 6 to 8 drops of Slovakia
• 150 g strawberries, finely chopped

Whisk the egg yolks with the honey over a hot water bath until foamy, then keep whisking off the heat until cool. Whip the cream until stiff and fold it in with the drops and the strawberries. Pour into a loaf pan lined with plastic wrap, freeze for at least 6 hours and cut into slices to serve.

• 500 ml water
• 150 g sugar
• 6 drops of Noble Psycho Green
• Juice of half a lemon

Briefly bring the water and sugar to the boil, leave to cool, then stir in the lemon juice and the drops. Freeze in an ice cream maker or in the freezer; if using the freezer, stir with a fork every hour. The cooling effect of the flavoring makes the sorbet twice as fresh.

• 400 ml whipping cream, cold
• 1 can of sweetened condensed milk (about 400 g)
• 6 to 8 drops of Royal Wings
• 1 pinch of salt

Whip the cream until stiff, stir the condensed milk with the drops and the salt, fold the two together, pour into a container and freeze for at least 6 hours. The result: creamy ice cream with vanilla, coconut and a fine bourbon note.

• 250 g butter, softened
• 200 g sugar
• 4 eggs
• 300 g flour and 1 sachet (15 g) of baking powder
• 100 ml milk
• 8 to 10 drops of Croatia
• 60 g chopped pistachios

Beat the butter and sugar until fluffy, then beat in the eggs one at a time. Mix the flour with the baking powder and stir it in, alternating with the milk; finish with the drops and the pistachios. Bake at 175 °C for about 50 minutes and check with a skewer.

• 200 g pudding rice
• 1 liter milk
• 60 g sugar
• 1 pinch of salt
• 6 drops of Uranos

Simmer the rice in the milk with the sugar and salt over a low heat for about 35 minutes until soft, stirring often. Take off the heat, stir in the drops and leave to stand for five minutes. It tastes like a cinnamon roll you can eat with a spoon.

• 200 g flour, 2 tsp baking powder
• 1 egg, 250 ml milk
• 2 tbsp sugar, 1 pinch of cinnamon
• 4 drops of Vienna

Whisk all the ingredients into a smooth batter, adding the drops last. Cook in a frying pan over medium heat. The pancakes taste of apple cake with vanilla, without chopping a single apple.

• 250 g quark or skyr
• 100 g Greek yogurt
• 2 tbsp powdered sugar
• 3 drops of Sissi
• 2 tbsp breadcrumbs toasted in butter

Stir the quark, yogurt, sugar and drops until smooth, layer into glasses and sprinkle with warm buttered breadcrumbs. It tastes like an Austrian apricot dumpling, only cold and ready in five minutes.

• 500 ml milk
• 60 g soft wheat semolina
• 30 g sugar
• 1 pinch of salt
• 4 to 5 drops of Dynasty 1968
• Flaked almonds for sprinkling

Bring the milk to the boil with the sugar and salt, sprinkle in the semolina and simmer for two minutes, stirring constantly. Take off the heat, stir in the drops and leave to stand briefly. Sprinkle with the almonds.

• 50 g rolled oats
• 150 ml milk or plant-based drink
• 100 g yogurt
• 3 to 4 drops of Revenge
• 1 tsp honey, fresh strawberries and kiwi to serve

Stir together everything except the fruit and leave in the fridge overnight. In the morning, top with strawberries and kiwi. The cooling effect of the flavoring keeps the bowl pleasant even on hot days.

• 1 liter cold black tea or fruit tea
• 4 to 5 drops of Cola Ice
• Juice of half a lemon, 2 tbsp sugar
• Plenty of ice and lemon slices

Stir the tea with the sugar and lemon juice, add the drops and serve over ice. Cola and citrus flavor without the fizz and without a bottle of syrup.

• 250 g Greek yogurt
• 1 frozen banana
• 3 drops of Madness
• Toppings: granola, coconut chips, fresh fruit

Blend the yogurt and banana until creamy, stir in the drops and add the toppings. The mango comes from the flavoring, the freshness from the frozen banana.

• 400 ml milk
• 80 g dark chocolate
• 4 to 5 drops of Royal Secret
• 1 pinch of salt

Warm the milk without letting it boil and melt the chocolate in it. Take off the heat and stir in the salt and the drops. Important: only add the flavoring once the pan is off the heat, so it keeps all its character.

• 200 ml cold espresso or strong filter coffee
• 100 ml milk
• 3 drops of Royal Curse
• Ice cubes, optionally a spoonful of whipped cream

Pour the coffee over ice, add the milk and the drops and stir. The flavoring brings the buttercream vanilla with it, so you usually will not need any sugar.

• 500 g granulated sugar
• 8 to 10 drops of Hungary

Drip the flavoring over the sugar and mix thoroughly, ideally by shaking it hard in a screw-top jar. Leave to infuse for two days and shake once more. Then use it like vanilla sugar: in cakes, quark creams or on crêpes.

• 300 ml water
• 300 g sugar
• 10 to 12 drops of Winter Garden
• 1 tbsp lemon juice

Bring the water and sugar to the boil until the sugar has dissolved and the syrup is clear, then let it bubble for two minutes. Leave to cool, stir in the lemon juice and the drops and pour into a clean bottle. It keeps for about four weeks in the fridge. To drink, mix one part syrup with six parts water.