Whisky, gin and rum ice-cold in a cup to eat with a spoon or in a bag to lick: the cooperation between the Italian ice cream maker Carmelo Surace and the spirits distiller Peter Affenzeller from Alberndorf brings ice cream and spirits together.
Interested parties can taste the result in the six “Surace Gelaterie” locations and in a reduced-sugar variant in the three Senza branches in Linz and Gmunden.
The OÖNachrichten dared the taste test – and in addition to the three varieties “Frozen Gin Tonic”, “Creamy Whisky” and “Crazy RuMonkey” developed with Peter Affenzeller, they also tried the two sorbet variants with Limoncello and Campari.
Creamy whisky
The alcohol is less dominant here, the ice cream is pleasant and creamy with a nutty note. Unobtrusively sweet – we award the rating “worth trying”.
Sorbet Campari
An ice cream like an aperitif – refreshing at the beginning, exciting in the bitter aftertaste. Memories of a vacation evening to spoon. Predicate: suitable for beginners.
Crazy RuMonkey
The partnership is convincing here – the ice cream at the front, thick and tasty, the alcohol enigmatic and tart on the finish. A real grown-up ice cream, one that you’re willing to pay a little more for. test winner! Predicate: addictive.
Sorbet Limoncello
The southern Italian digestif has long since arrived as a drink in our latitudes. Pick-sweet and lemony, it is served and enjoyed cold. Anyone who loves limoncello will also be happy with the Kugerl variant.
Predicate: true to the original.
Frozen gin and tonic
Visually a very appealing type of ice cream, red peppercorns and green lime peel add color to the white mass. The processed White Swan Gin by Peter Affenzeller stays in the background, the lemony sweetness dominates. Predicate: inconspicuous.
Source: Nachrichten
