Farthofer's Homestory #11

It's cocktail time again at Farthofer. As the temperatures slowly start to warm up, our bartender Florian Kinast has mixed a drink for Mojito fans: for the Raspberry Mojito, he uses our premium O•Rum (as featured in the Falstaff Bar & Spirits Guide). The organic sugarcane molasses for this Caribbean pleasure drink comes from Jamaica or overseas. Our white rum is particularly mild and pleasantly smooth with a slightly sweet flavour. The brown rum with a Mostviertler finish matures for twelve months in a Mostello cask, developing delicate aromas of caramel, tobacco and a hint of dried pear.

▶ Embedded content: https://www.youtube.com/embed/B_RutvzhcQg?wmode=transparent&autoplay=0

Recipe ideas to recreate at home

Raspberry Mojito

  • Crushed ice

  • 4 cl organic lime juice

  • 4 cl organic raspberry spirit

  • 2 cl O•Rum white

  • 6 to 8 organic mint leaves

  • 4 to 6 organic raspberries

  • 2 tsp Bio cane sugar

  • Soda water to taste

A mojito calls for just a handful of ingredients and is easy to make at home. For this refreshing cocktail, combine the Bio lime juice with the Bio cane sugar in a longdrink glass and gently muddle the Bio mint leaves into the mixture. Fill the glass with crushed ice and add the remaining ingredients.

Stir everything well and gently fold in the Bio raspberries so that all the ingredients are beautifully distributed throughout the glass. For the garnish, fresh Bio raspberries and Bio mint leaves are of course the perfect finishing touch. We hope you enjoy mixing this one up — here's to a refreshing start to the weekend!

Cocktail Mostviertler Gruß (Destillerie Farthofer)Cocktail Mostviertler Gruß (Destillerie Farthofer)

Farthofer's Raspberry Cheesecake

Cheesecake Base

  • 3 Bio eggs

  • 100 g Bio sugar

  • 110 g Bio flour

  • 3 tbsp hot water

  • 3 tsp Bio baking powder

  • 90 ml espresso from CultCaffè

  • 30 ml O•Rum white

Raspberry Cream

  • 500 g Bio raspberries

  • 1 tbsp Bio lime juice

  • 50 g Bio sugar

  • 200 g Bio cream cheese

  • 150 ml Bio whipping cream

  • 1.5 tsp vanilla sugar

  • 5 sheets Bio gelatine

For our take on a fruity raspberry cheesecake, line the base of a springform tin (approx. 26 cm diameter) with baking paper and preheat the oven to approx. 160 °C. Sift the flour and baking powder together in a bowl and mix well. Using a hand mixer, beat the eggs, hot water and sugar until thick and fluffy. Sift in the flour mixture, fold in carefully, then pour the batter into the tin. Bake the base for 25 to 30 minutes. Meanwhile, prepare the espresso and stir in the rum. Evenly soak the cake fresh from the oven with this mixture, then leave it to rest and cool completely.

For the cream, finely mash the raspberries and season with sugar and lime juice. (Tip: If you prefer a seedless cream, press the mixture through a sieve.) Heat the sauce on the hob (do not boil), stir in the soaked gelatine and leave to cool slightly. Stir the cream cheese until smooth and mix with half of the raspberry sauce. Whip the double cream with vanilla sugar until stiff and fold into the cream. The cream can now be spread over the base in the tin. Spoon the remaining raspberry sauce over the cream and draw a skewer through it to create a decorative marbled effect. Alongside raspberries, fresh wild berries, chocolate balls and pistachios make the perfect decoration.

Matching Products

  • Organic Premium Rum, Bio Rum

    from 6.90 € incl. VAT

    Base price: 138.00 € / 1000 ml

    Delivery time: Austria 2 to 3 working days, Germany 3 to 4 working days

    This product has multiple variants. Options can be selected on the product page. Details