Leni’s at the bar

Ask for Leni’s!

100%
red-fleshed apples
from
the Dolomites.

You can find Leni’s red-fleshed apple juice in bars, restaurants and hotels in Trentino Alto Adige! A delightful, intense and surprising juice to enjoy neat or as an ingredient in cocktails and long drinks.

All apples have light-coloured flesh, somewhere between white and pale yellow: all but one, which is completely red, both peel and flesh, in a passionate shade that varies in intensity. A rare and delicious treat to munch on, it also makes an unforgettable juice. Its juice has an unmistakeable bright red colour and an intense flavour, brought to life by a powerful hint of acidity, which complements and enhances its sweeter notes. Strawberry, cherry and raspberry make an appearance in the aromatic profile, which is uniquely intense and elegant. There’s no mistaking true Liebe.

Organoleptic profile

Appearance
Clear, bright, vivid red with hues of violet-ruby-pomegranate.
Taste profile
A sweet taste balanced out by a powerful hint of acidity, notes of red fruits to create complexity, excellent aftertaste.
Aromatic profile
Fresh, with notes of red fruits.
Comments
A juice which tempts with its bright red colour and wins the taste buds over with the intensity and complex freshness of its fruity notes.

Enjoy your Red apple juice neat,
or ask for a Red Leni’s!

Red Leni’s at night,
you’ll be filled
with delight!

Leni’s at the bar

Red Leni’s

Enjoy: as an aperitif
Serve in: a wine glass
Method: build
To garnish: mint, basil, cucumber

Put all the ingredients together in a glass with a few ice cubes and stir gently with a spoon. Crush the mint and basil leaves slightly to release the aromas. When everything is mixed well, garnish.

Ingredients

  • 8 cl Leni’s Red-fleshed apple juice
  • 4 cl iced tea (fruit or rose hip tea)
  • 2 cl elderflower syrup
  • ice cubes
  • prosecco or white wine to taste

Recipe by
Manuel Wieser

A Flair bartender, Bar consultant & Entertainer born in Bolzano, Alto Adige, who now divides his time between Frankfurt and Berlin. He has 20 years of experience, with 80 international competitions under his belt, an average of 200 shows performed per year plus many TV and radio appearances in Italy and abroad. In 2015 he opened the European Bartender School in Berlin, where he is the director.