Wild garlic soup with sesame shochu
5-6 servings, preparation: about 30 minutes

... blanch 200 g wild garlic for 10 sec.
... pour off and rinse with cold water
... chop 1 small onion and 1 celery root, braise lightly in butter 
... add 1 tablespoon flour, braise shortly
... add 100 ml Beniotome Maru and 
... 1 l chicken broth
... simmer about 15 min. (covered)
... add wild garlic and puree the soup
... add 100 g double cream
... refine with salt and pepper
... if you like, garnish soup with cutted wild garlic
... itadakimasu! – enjoy your meal!

Blood orange sorbet with sesame shochu
4 servings, preparation: about 20 minutes, rest time: 3 hours 

... boil up 230 ml water with 
... 130 g sugar, leave to cool down
... add 170 g filleted blood oranges with juice, puree 
... add 100 ml Beniotome Maru 
... put in the freezer for about 3 h, stir regularly 
... put blood orange slices on a plate
... dash over the sorbet
... serve with sour cream ice cream if you like 
... itadakimasu! – enjoy your meal!

Bloody Mary 'sesame style'

... 60 ml Beniotome Gold or Beniotome Maru
... 90 ml tomato juice
... a pinch of salt
... a pinch of pepper
... a dash of lime juice
... a dash of Tabasco
... a dash of Worcester sauce
... mix with ice in the shaker
... kanpai! - cheers!

Salty Dog 'sesame style' 

... 60 ml Beniotome Gold or Beniotome Maru
... 90 ml grapefruit juice 
... mix in the shaker with ice 
... if you like add some lime juice 
... coat the rim of the cocktail glass with lemon and dip into salt 
... kanpai! - cheers!