Hoos Lapsang, ingredients for the marinade


The marinade can be used for all types of meat


[typography font=”Abril Fatface” size=”20″ size_format=”px” color=”#e1cca1″][dropcap]I[/dropcap][/typography] know Heiko Hoos for a long time. We appreciate each other: I am a big fan of his gin products, he relies on my culinary palate. I once described his London Gin like this:

Hoos London Gin

[quote style=”none”]Elegant gin with fine forest hints. Aromas of camomile and lavender gently emerge from the depth. With citrus tones in the trebles, they blend into a multifaceted overall picture. Enchants the nose with feather-light fleural tones, creamy juniper texture on the palate, refreshing accents, multi-layered. The secret of this wonderful walk through the woods is the pine buds. A characteristic key element, precisely interwoven with the other botanicals, awakens wonderful dreams. Intelligent composition that delivers an impressive result with only a few aromas. Superbly and sensitively implemented, the 44.4% vol. present themselves with pleasant lightness, typical London gin, perfectly balanced. Pure and Longdrink recommended[/quote]

There is no reason to comment on that. Recently he brought his latest creation to a tasting session, a “Hoos LAPSANG”. The exotic, slightly smoky aroma convinced me immediately and gave me the idea to use the spirits for a barbecue marinade. The result was perfect, very fine in taste, the Asian note fills the palate without being too dominant.

The Recipe:


Preparation Time: 15 minutes

Ingredients for 1 KG of meat (whether beef, pork or poultry)

  • 20 ml soy sauce
  • 20 ml Lapsang Gin
  • 20 ml cane sugar heated and slightly caramelized
  • juice of one lime
  • 2 tablespoons olive oil
  • sea salt
  • 1 teaspoon Birdseye Chilies, mortarized
  • 2 cloves of garlic, pressed through


Caramelize 30 g cane sugar with a little water in a pot. Mix with the soy sauce and Lapsang Gin. Add lime juice, olive oil, chillies and crushed garlic and mix well.
Season with sea salt at the end. Add the grilled food to the marinade for a few hours or overnight.

Hoos London Gin “Reserve”

[quote style=”none”]Aged in the oak barrel for four weeks, it has a lot of expression and a light wood note. Very delicate gold paint. On the palate full-bodied, juniper on the surface without wanting to dominate. Convincing with the first sip, warm tone. The maturity is noticeable, even more impressive than the London Gin, which has already been perfectly composed. Even pure an experience.[/quote] [amazon_link asins=’3898835022,3831026440′ template=’ProductCarousel’ store=’de-1′ marketplace=’DE’ link_id=’0447fa7f-df3b-11e7-bd08-63bbab09d2a9′]

über den Autor


Mathias Guthmann schreibt unter anderem für kulinarische Zeitschriften und den Schachsport. Seine Essays, Reiseberichte und Kurzgeschichten haben eine hohe Reichweite und werden in verschiedensten Fachmagazinen, auch international, publiziert. In der freien Wirtschaft berät der Autor eine Firma zu PR-Strategien.

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