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Non-alcoholic Marilly Vanilly

Recipe: Andreas Hotter

Preparation time:
3 minutes (when all components are ready to use)

Ingredients for 1 cocktail:
10 cl unfiltered
apple juice
2 cl raspberry purée
2 cl apricotpurée
1 cl lemon juice
4 cl vanilla yoghurt
from the Zillertal
alpine dairy
1 cl vanilla syrup

For the fruit purée**:
250 g raspberries
250 g apricots
a bit of apricot juice

½ apple
10 raspberries
fresh mint
Ice cubes
cocktail skewers



  1. For the raspberry purée, wash the raspberries, mash them with a fork and strain them through a fine sieve.
  2. For the apricot purée, cut the washed apricots crosswise at the stem end with a sharp knife and place in boiling water for a maximum of one minute. Rinse under cold water, peel, quarter, stone, and chop in a blender with a dash of apricot juice. Then strain the mixture through a fine sieve.

Further procedure:

  1. Shake all the cocktail ingredients vigorously in the shaker with plenty of cube ice until it mists up. Then strain into a pre-chilled highball glass over fresh cube ice.
  2. Cut thin slices from half an apple and put them on a cocktail skewer with fresh raspberries. Garnish the glasses with the skewer and freshly picked mint.

** You can prepare about 10 drinks from the quantities given here.