Paxarette – or the “wonder bag” from the basics of sherry moss.

In simple terms, Paxarette is a concentrate of boiled grape must of the Sancocho and Arrope varieties, which are reduced to about 30% of their original volume. Until 1989 it was quite common to round off whisky with Paxarette. The result was an intense colour and a wonderful variety of aromas of prunes, port and other intense flavours.

After 1990, all additives in the whisky except sugar couleur and water were banned by the Scotch Whisky Association, which is also reflected in the European Spirits Regulation.

We thought: What tastes good in whisky must also taste good in sauces and pastries!

So we started experimenting – the result was among other things a delicious Paxarette chocolate cake and a Paxarette pot.

200g wheat flour
250g spelt flour 630
200g raw cane sugar
1 pinch of salt
1 pck. vanilla sugar
1 pck. baking powder
60g soft margarine
2 tablespoons soy flour + 2 tablespoons water or 2 eggs
100 dark chocolate
375 ml Paxarette
Peel of half an untreated orange

For the form:
1 tablespoon margarine
½ tablespoons of flour

1.
First preheat the oven with top and bottom heat at 170°C

2.
Melt the chocolate in a water bath at a lower heat

3.
In a large bowl, beat the sugar, vanilla sugar, salt, orange zest, margarine, egg substitute or egg and the Paxarette.

4.
Then stir in the flour and baking powder and then the melted chocolate. The dough should drip off the beater or whisk in a tearing motion.

5.
Grease a ring cake tin or box mould and dust with flour.

6.
Put the dough into the tin and bake the cake at 170°C for 65 minutes under supervision.

100 ml water
300 ml Paxarette
100g raw cane sugar
2 untreated organic oranges
2 dried figs
7 dried plums
A handful of cherries
A handful of strawberries
4 cloves
1 pinch of chili
One 1.5 L glass

1.
Boil the water and sugar in a pot at medium heat until the sugar has dissolved

2.
Wash the fruit thoroughly

3.
Peel the zest from an orange, then peel the oranges and cut out fine orange fillets

4.
Place the fruit in the hot rinsed glass and pour the sugar water and the Paxarette over it, finally add the orange zest and the cloves

5.
Keep the jar closed and let it stand in the refrigerator for 4 days and enjoy with vanilla ice cream.

More interesting topics:
Cocktails with aged Rum
Rum trip to the Caribbean
Absinthe – the legendary drink

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