Alps Mocktail

Ingredients:
½ l Hallstein Water
150g baby spinach
½ cucumber, peeled with seeds
zest and juice of 1 lime
2 apples Granny Smith apples
1cm fresh ginger, peeled
1 teaspoon forest honey
2 sticks of celery
1 teaspoon moringa powder
100g kale leaves

Preparation:
Wash the cucumber, Granny Smith apples, ginger, celery, baby spinach and kale and place them in a juicer. Dissolve moringa powder with forest honey, lime juice and Hallstein water and add to the juiced mixture. Serve the “Alps Mocktail” cold and enjoy.

Special Tipp:
Use fresh alpine herbs as a garnish to add some extra flourish.

With the Alps Mocktail award-winning chef Boris Meyer has created a fresh taste full of the variety of flavours the Alps have to offer. Its concept is in line with the new wellness kitchen, the jSPA Cuisine at SPA Hotel Jagdhof, created by Alban Pfurtscheller, together with Boris Meyer and his team. They have created unique moments of happiness on the palate, which increase vitality and promote a healthy lifestyle. The focus is on natural, seasonal, regional products from local suppliers. Boris Meyer has gained experience at places such as famous gourmet, restaurant Noma in Copenhagen, "Per Se" in New York, “vendome” in Bensburg” and “Reinstoff” in Berlin.

The 5 star SPA-HOTEL Jagdhof in Stubaital, Austria offers 70 rooms and suites in a traditional Tyrolean style. With more than 3,000 sqm the spa area offers a wide range of bathing, relaxing and sauna opportunities as well as multifaceted beauty treatments. Amongst the highlights of the hotel is the à la carte restaurant “Hubertusstube” (4 toques of Gault Millau 2022), where only the best regional products are served in a creative, Tyrolean style.

By SPA Hotel Jagdhof

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