Recipe » Thai Papaya Salad

Each month we invite another food blogger to tip us with one of their best recipe’s, inspired from a country or place they have been. This month we highlight a recipe from Culinessa.

This Food Blogger has Asian roots and she sure knows how to create a colourful and spicy Papaya Salad (Som Tam), inspired by Thailand!


Papaya gives this salad the sweetness to balance out the spice


1 green papaya, sliced or grated
2 big carrots, sliced or grated
1 clove of garlic
9 long beans, cut in to 5 cm pieces
1 red chili / rawit for extra spice
3 tsp palm sugar
1 big tomato, in quarters
4 tbsp lemon juice
3 tbsp fish sauce
some roasted peanuts

Recipe Thai Papaya Salad

Start by pounding the garlic together with the chili. Don’t pound the chili to hard. Add in the palm sugar. Now add in long beans and tomato and bash them a little bit. Add in the tomato and don’t pound to hard. Season with lemon juice and fish sauce. Last but not least add in the papaya and carrot. Pound everything together and mix up well. Taste and add additional sugar, fish sauce, lemon juice if necessary. Top off with some roasted peanuts.

* You can always add in extra chilies for more spice.



*Vanessa is a food blogger from the Netherlands with roots from Indonesia, If you love some spice and you’re into Asian cooking, check


5x Vegetarian Recipes using only Non-Perishable Ingredients

While there is no need to hoard goods while quarantined, we might want to limit our visits to the grocery store. Restricted access to fresh produce, makes cooking diverse and nutritious food a little trickier, so we’re here to help. 

Under these circumstances, here are 5 easy recipes using only non-perishable ingredients, so you can always make something at home. Who knew that you could make so many delicious meals with the stuff you always stored in your food cabinet!

Pea-pesto pasta

500g pasta
250g canned or frozen peas
30g nuts (pine nuts, cashews or walnuts)
3 cloves garlic
1 tablespoon olive oil
1 tablespoon lemon juice or white vinegar
50g nutritional yeast or parmesan (optional)
Salt and pepper


1. Get a large pot of water to boil for the pasta. Cook them based on package instructions. Set aside some pasta water for later.
2. For the pesto, drain and rinse the peas if canned or thaw the peas if frozen, and place in a blender along with all the other ingredients. To avoid big pieces of garlic in the pesto, chop it finely prior to adding it to the blender.
3. Blend until smooth. Add water as you go if the mix is too dry. Taste and add salt as needed.
4. Pour the pesto onto the cooked pasta along with half a cup of the saved pasta water (it helps make everything super creamy). Get it all back on the heat and toss until everything is hot and coated in green goodness.
5. Serve, maybe top up with a few nuts and/or parmesan, and enjoy.

Recipes with pantry

Couscous and chickpea salad

Serves 4
400g dry couscous
400g canned chickpeas
400g canned diced tomatoes
1 red onion
1 tablespoon paprika
1 tablespoon cumin powder
1 teaspoon salt
Olive oil


1. In a pan over medium heat, add a splash of olive oil. Cook off the onions, chopped up, until transparent. Add the spices and a pinch of salt, toast them off for 1-2 minutes.
2. Rinse and drain the chickpeas before adding them to the pan. Stir everything until the chickpeas start to crisp up. Take off the heat.
3. In a salad bowl, add the couscous, diced tomatoes, the content of the pan as well as some salt and pepper. Mix until everything is coated in tomato (the moisture of the tomatoes will rehydrate the couscous) and cover the bowl.
4. Refrigerate for at least an hour (or until the couscous is fully puffed and fluffy). Add salt and pepper to taste. You can add some chili if you like spicy. In an ideal world, fresh herbs take it to another level.
5. Serve up hot or cold, whatever you feel like.

non-perishable recipes

Chinese-style tomato egg-drop soup

400g canned peeled tomatoes
1 onion
1 clove garlic
1 tablespoon vegetable oil
2 vegetable stock cubes
2 eggs
2 tablespoons corn flour (cornstarch), mixed with 2 tablespoons water
2 tablespoons soy sauce
Salt and pepper


1. In a large pot over medium heat, add oil and cook off a diced onion. Ideally this would call for 2 spring onions, but for the purpose of this article, any onion will do.
2. Add in the tomatoes and crush them with a spatula until left with bite size chunks of tomato.
3. Grate the garlic or finely chop it and add to the tomatoes. Stir for 1-2 minutes.
4. Pour 1.5l of boiling water in the pan along with the stock cubes. Stir until dissolved.
5. In a bowl, crack the eggs and lightly whisk them to break them up. Slowly add the to the simmering soup while stirring to create a vortex. This gives the eggs a lacey consistency rather than creating poached lumps.
6. Add the soy sauce and the corn flour slurpy to the pot and give it a few minutes to thicken.
7. Add salt and pepper to taste and serve hot.

Red lentils indian dal

Serves 4
400g red lentils (can be substituted with other lentils and pulses)
1 can of coconut milk (~300ml)
2 onions
3 cloves of garlic
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon chilli powder or flakes
2 teaspoons tomato paste
1 cube vegetable stock (or just use salt)


1. Finely chop onions and garlic. Rinse and drain lentils.
2. In a medium pot on medium heat, add a splash of oil or butter. When hot, add onions and garlic and stir until soft. Add the spices and a pinch of salt stirring for another 2 minutes.
3. Add lentils to the pot and toast them off without adding any liquid for about 3-4 minutes.
4. Add coconut milk, stock cube and tomato paste, stir until all is dissolved and nothing remains attached to the bottom of the pot. Bring to a gentle simmer, reduce the heat to low and let the dal cook for about 30-40 minutes while stirring every so often. Add water if you see it become too dry.
5. It should then attain a creamy and thick consistency and lentils should break down and become mushy. Turn off the heat. Add salt and pepper to taste.
6. Serve with rice, naan or pita. Add a squeeze of lemon and fresh coriander if available.
7. Enjoy!

recipe lentils

Coconut-milk pancakes

Serves 4
200g flour (any should work)
300ml light coconut milk*
½ tablespoon salt
1 tablespoon baking powder (makes them fluffy, but you can do without)
1 egg**

* If you don’t have light coconut milk, use half coconut milk half water. It can also be substituted with any other dairy or plant-based milk.
** not non perishable, but will keep fine outside of the fridge for a while. Alternatively, use flaxseeds and water to make flax egg, a tablespoon of applesauce or skip the egg altogether (the pancakes still hold shape quite well).


1. Mix all dry ingredients in a large bowl. I’d advise passing the flour through a sieve to avoid lumps in the batter.
2. Whisk together the egg and the milk in a separate recipient.
3. Pour the wet ingredients into the dry ones. Combine by whisking until smooth.
4. Heat up a pan with a little fat of your choice to avoid sticking. If you have butter, that’s the tastiest, always. Otherwise coconut oil or an oil such as canola or sunflower (olive oil has too strong of a taste, I’d avoid if possible. But desperate times desperate measures).
5. Scoop a bit of batter into the pan. When little bubbles form at the surface, flip and cook the other side until golden brown. Adjust heat and pancake size accordingly (the first pancake is never perfect) and repeat with the rest of the batter.
6. Serve and top with whatever you like and have available; nutella, maple syrup, jam, fruits (heated up frozen fruits are delicious on pancakes), that part is up to you!

Recipes with pantry, coconut pancakes

After all, it’s OK to treat yourself a bit in those dark days!

Distantly yours,


Mathilde is a professional content writer based in Utrecht. To balance out the serious content she produces, she tries to bring a little laughter in the world with her comical animal facts on Instagram @dailymooseletter.


Do you need to cook this Christmas, but you don’t have any inspiration? We will help you through with some of the best and delicious Christmas recipes that we’ve found on Instagram for you!

It has everything you need to impress your family and friends and it’s not very difficult to make. So take a moment to read the below Christmas recipes, go to the store, get all the ingredients, put on some music, take a glass of wine and enjoy cooking!

Get into the Christmas spirit with the below recipes!

1. @Annabelkarmel

Christmas pudding pies, Recipe
Christmas pudding pies

2. @Renskroes       

Gingerbread cookies, Recipe
Christmas Ginger bread

3. @Jernejkitchen

Confit duck leg with legumes stew, Recipe
Christmas Stew

4. @Livingthehealthychoice

Beetroot, Leek & Walnut Tarts, Recipe
Christmas tarts

5. @Cafedelites

Berry Limoncello Moscato, Recipe
Christmas Limoncello

6. @JamieOliver

Vegetarian Curry, Recipe
Christmas vega curry

7. @Deliciouslyella

Mince pies, Recipe
Christmas mince pies

Good luck in the kitchen. You can do it!

Merry Christmas



Recipe » The best pumpkin soup you’ll ever taste

Happy Halloween! Yes, it’s that time of the year where people get dressed up rather ridiculously, drink that pumpkin spiced latte and eat anything to do with pumpkin. 

Like it? Good. Because we want to share the best freakin’ tasting pumpkin soup recipe with you. (yes, we are that confident!)

Ingredients for 4 people:

1 large butternut pumpkin
2 cut large carrots
2-3 cut red onions
2-3 peeled garlic cloves
1 apple (grated)
1 liter of vegetable or chicken stock
Handful pumpkin seeds

Salt & Pepper

Pumpkin soup ingredients
The basis ingredients are quite simple but effective.

Pumpkin soup is really healthy. Pumpkins contain vitamin C,E, Iron and Calcium

Now let’s cook!

Start off by washing your pumpkin and other veggies. Cut everything rough into square sized proportions and remove the seeds. (you can leave the pumpkin skin on if you washed it well) Add all the veggies, onions and peeled whole gloves of garlic into a roasting pan (with baking paper) and sprinkle with olive oil, salt and pepper.  Mix the whole lot up so that everything is shining from the oil. Extra: You can add some fresh thyme and rosemary for extra flavour! Put it in the oven with the grill slightly on and roast for about 20-35 minutes on 220 (fan heated). Just keep checking until everything gets a nice colour.

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Before roasting..

When everything is roasted to your satisfaction, remove the stems of thyme & rosemary leaves and leave only one garlic glove before adding everything into a large soup pan. If you use all garlic gloves, the flavor might be too strong. Add 1 cup of chicken or vegetable stock and simmer. Then blend everything with a stab blender until it’s a orange puree and then add the rest of the stock until it’s your desired consistency, bringing it to boil slowly. Once it reached its boiling point, you must do the most important thing: Taste! Does it need more salt? Can you add more garlic? It’s all about those little tweaks. If you’re happy, add the soup into bowls and grate your apple over your awesome pumpkin soup.

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Et voila! Next to a nice piece of spelt cracker with crushed avocado

Alternative ingredients are:

» Add grounded cumin, for that Indian flavour
» Add grated cheese to get that sticky deliciousness

Tip »

Cool down your soup and put it in your refrigerator overnight. The next day it will taste even better!
Have a great Halloween and let us know when you’ve cooked this awesome pumpkin soup!



For more tasty recipes linked to travel, check here:

Recipe » Walnut Cake with Pear

Each month we invite another food blogger to tip us with one of their best recipe’s, inspired from a country or place they have been. Because Christmas is coming up, we’ve asked Benine from Benine’s Kitchen to provide her with a recipe that would perfectly go along with a cup of hot chai tea latte, a fireplace, and Christmas songs. Introducing the (gluten free) walnut cake with pear!

• 200 grams unsalted butter
• 150 grams sugar
• 4 eggs
• 120 grams of walnuts
• 1,5 teaspoon of cardamom
• 1 teaspoon of cinnamon powder
• pinch of salt
• pinch of ginger powder
• 160 grams of gluten free self raising baking flour
• 1 pear


How you make the walnut cake with pear?
Preheat the oven on 175 degrees. Use a baking tin of approximately 20 centimetres and grease the tin with butter.
Take the butter out of the fridge and use when it’s on room temperature. Mix the butter and sugar until creamy. Add one egg at a time and mix through the mixture.

Use a food processor to chop the walnuts finely, add the chopped walnut to the creamy batter and mix again. Then add cardamom, cinnamon powder, salt and ginger powder and mix. Add gluten free self raising flour and mix shortly. Pour the batter in the baking tin. Rinse and slice the pear in quarters. Then slice every quarter into thin slices, you can leave the skin. Position the slices of pear in a straight line on top of the cake.

Walnut cake with pear recipe

Put the into the oven en bake for 55 minutes. After, take the cake out of the oven and let it cool off for about 5-10 minutes. I can recommend to eat the cake when it’s still a little bit warm though! Sprinkle some powdered sugar on top for for decoration.

For more recipe’s from Benine’s Kitchen, check out her website!



Recipe » Healthy Moroccan Couscous Salad

With Marrakech on our minds, we had to share this delicious recipe with you. A Moroccan friend of mine loves to cook and creates the most amazing recipes. One of her dishes I really like is her Moroccan Couscous Salad. The taste is amazing; full of different spices & herbs, fresh and.. healthy! 
This inspired me to create my own version..

Boring salads are a thing of the past! I created my own healthy fresh vibrant Moroccan couscous salad packed with protein.Besides the fact that I really like couscous it’s also contains healthy essentials such as whole grains and fiber! You can make various couscous salads, but have a look at my version.
Say hello to this tasty Moroccan style couscous salad, Let’s go!

Ingredients for 4 persons:


» 8 chicken thigh breast filet (Or add some extra roasted veggies)
» 1 diced union
» 1 bell pepper
» 1 avocado
» 1 lemon
» 1 lime
» 1/2 cucumber
» handful of peacon nuts
» 1/2 mango
» 50 a 60 gram per person couscous
» 1/2 tsp kerry powder
» 1/2 tsp tumeric powder
» fresh coriander (as much as you like)
» feta cheese
» olive oil
» handful of lamb’s lettuce

This is how you make it:

A few steps

1. Put chicken stock on the stove until almost to a boiling point.

2. Put the couscous in a bowl and add the double amount off hot chicken stock, than cover with cling film. Leave for 10 minutes.

3. Put a pan on the stove with some sunflower oil. Sweat of the diced union and bell pepper cubes for a about 1 minute, then add the spices (turmeric powder & curry powder), leave on the stove for another minute.

4. After leaving the couscous for 10 minutes add the union, bell pepper and spices to your couscous and mix well.

5. Squeeze half a lime in the couscous and add the zest of the lemon, add olive oil and if it needs salt than add that as well.

6. Put a grill pan on the stove and grill your chicken until nicely crisp on the outside and tenderly cooked on the inside.

7. Add the rest of the vegetables, feta cheese, pecan nuts and the fresh coriander to the couscous and mix gently. Garnish with some lamb lettuce and cut the chicken into nice pieces and put these on as well.

The result:

Ready to enjoy!

You can leave the chicken breast out or instead you can add fish like raw mackerel or even grilled zucchini.




Recipe » Aji de Gallina (Peruvian shredded chicken in a creamy chili sauce)

Each month, a wonderful food blogger will share one of their best recipe’s in our LUST section. This month it’s a warm and tasty Peruvian recipe from Paola Holthausen, better known as @cravingsinamsterdam.

When I was little, I would always ask my mom to make me this dish. Aji de Gallina. It is such a comforting meal for me. And now I make it for Pieter since he really likes it as well. It’s not very spicy and you can always adjust the heat to your liking. Gallina means hen in Spanish. As it was traditionally made with it, but nowadays is most commonly made with chicken.

It is made with Aji Amarillo, a Peruvian chili paste that you can find in Latin American stores or online. In Amsterdam, you can find it at Tjin’s Toko.

This recipe serves 3.


  • 2 tablespoons of butter
  • 1 medium white onion, very finely chopped
  • 1 clove of garlic, minced
  • 6 tablespoons of Aji Amarillo paste (you can add more if you like more heat)
  • 500grs of boiled chicken, shredded
  • 2 slices of white bread, crusts removed
  • 1/2 a cup of milk
  • 300ml of cream
  • 3/4 of a cup of chicken stock
  • 100grs of grated Parmesan
  • Salt to taste
  • Extras for serving:
  • White rice
  • Quail eggs (or chicken eggs)
  • Pecans
  • Parsley

Aji de Gallina is a traditional Peruvian recipe

Remove the crust from the white bread and discard them. Soak the bread in the milk, use a fork until it dissolves.

Place the butter in a large pan over medium heat. Once it melts, add the onion. Let the onion cook for a few minutes till it becomes translucent, stirring from time to time so it doesn’t get brown. Then add the minced garlic. Stir. Add the Aji Amarillo paste. Stir for a minute.

Then add the shredded chicken. Add the white bread soaked in milk, the cream and chicken stock. Stir until everything is well combined. Let it cook for about 15 to 20 minutes until it thickens. Stirring from time to time.

Then add the Parmesan and salt to taste. Mix well. Serve with white rice, soft boiled quail eggs, chopped pecans and chopped parsley.




Recipes » Dutch Winter Meals

Food, food, food, we love it! One of the best things about traveling is that we get to taste different cuisines. We love it all!
Asian, Mexican, Italian, French, you name it! But as we are both from the Netherlands, we thought it would be nice to show you some authentic Dutch winter meals! We’ve selected 2 favorites that perfectly suit the cold season:

This dish includes a whole bunch of potatoes and it mostly combined with vegetables such as cabbage, carrots or kale. The idea is that you mash the veggies and potatoes together so you get one mashed dish.
It’s mostly served with meat such as porkchops, big meatballs or sausages with gravy.

The recipe for a traditional “Hutspot” (Carrots & Potatoes) like the picture below is quite simple:

Cook 1kg potatoes together with about 1kg big carrots for about 15 minutes. Once cooked, remove the water and start frying some finely cut onions into a separate pan with butter. After glazing them, add the onions into the pan with the potatoes and carrots and start mashing them together. Add a tablespoon of mustard and 50ml of semi skimmed milk. You can add 150 ml of vegetable stock for extra flavour, but reduce the milk for it becomes too watery. Add some salt and pepper and top it of with some gravy and a (veggie) sausage. Yummie!

“These 2 Dutch winter meals will keep you warm this season!”

Dutch winter meals

Ewrtensoep (Dutch traditional split pea soup)

»300g dried green split peas
»100 g thick-cut bacon (for the vegetarian version you can use smoked veggie bacon from the vegetarian butcher.)
»1 stock cube (vegetable or chicken are both fine)
»2-3 carrots, cut into 1 cm cubes
»1 large potato, peeled and cubed (optional)
»1 small onion, chopped
»1 small leek, sliced
»half a celeriac, cubed
»Salt and pepper, to taste
»a handful of chopped celery leaves
»a handful of sliced smoked sausage (Dutch Rookworst) I used 2 vegetarian sausages

Dutch winter meals

For the best results you should rinse and set the split peas into cold water for about 1 hour. After that you boil the split peas with the pork chop and bacon. Let it boil for about 45 minutes and skim off the floating scum. Pour all water off, rinse peas (and meat) again and put them back on the fire with clean water if possible. Meanwhile, prepare the vegetables:
Cut the skin of the celeriac, peel the potatoes, and dice celeriac and potatoes. Peel the carrot and dice it. Cut the leeks and wash them. Add the vegetables to the pan and let simmer until the peas are done (one hour at least, the split peas must be broken). Twenty minutes before the end of cooking, add the whole smoked sausage and celery leaves. Taste, finish off with pepper and salt. The pea soup is still fairly liquid. Let it cool completely and reheat it the next day, or freeze in portions. When you want to freeze the soup, add the smoked sausage when reheating, or divide the sausage in equal quantities over the portions. » Skip the meat for a vegetarian version and add a veggie sausage at the end.

These 2 dishes will keep you warm during the winter time!



5 x winter drinks to keep you warm this Christmas

We’re ditching the cold drinks this month and can’t wait to snuggle up in front of the TV of fireplace with a hot drink. Inspired by the world and other platforms, we have selected 5 delicious winter drinks to keep you warm this Christmas!

1. Golden Milk 
This recipe originated from India where they use the spice Curcuma in almost everything. ‘Curcuma (or Turmeric Root Powder as they call it) might well be the healthiest spice on Earth. Made by grinding the dried root of the Curcuma longa plant, this ancient superfood and key ingredient in curry powder has been used by Indian Ayurvedic healers for centuries’. States the website. So with this good news it’s one of the best winter drinks as it will help your immune system throughout the winter.

Recipe and photo by The Green Happiness

Ingredients: (for 2 persons)

  • 400 ml almond milk
  • 1 tsp kurkuma
  • 1 tsp ginger
  • 1 sp ahorn siroop (10 ml)
  • 1 sp cinnamon

Pour the almond milk in a saucepan and add the Curcuma, Ginger, Cinnamon and the Ahorn Syrup. Stir well and heat until it simmers. Now it’s ready to drink and you may top it with a little cinnamon!

2. The ultimate Hot Chocolate
Oelala, this recipe is finger licking good! We all know how to make a hot chocolate but this drink includes marsmellows so take a moment and take your time for this one. It only takes a few minutes to make!

Recipe and photo by Jamie Oliver

Ingredients: (for 2 persons)

  • 565 ml full cream or semi-skimmed milk
  • 2 ts of good quality drinking chocolade
  • 1 handful marsmellows
  • some sugar for extra tasting

First put the milk into a pan. Bring to a simmer – not a boil – and while it’s heating, put a tablespoon of choccie powder and sugar, if using, into each mug. Add a little warmish milk from the pan to each mug – you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it – you need the extra space for shaking and frothing). Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour the milk into your mugs. A little stir, and you can slurp your way to heaven!

3. Homemade Glühwine
It’s a traditional Christmas drink that you will find at most Christmas Markets around the world but the best recipes come from Germany or Austria. It will warm you up in an instance. (just be careful you drink responsibly as it contains alcohol)



  • 1 bottle of red wine (750ml)
  • 3/4 cup of water
  • 3 whole gloves
  • 3/4 cup of sugar
  • 1 cinnamon stick
  • 1 orange
  • optional: star anise

Pour red wine into saucepan and add all the spices, use medium heat, stirring occasionally until sugar is dissolved. Reduce to low heat for approximately 30 minutes, stirring occasionally. Make sure that the wine won’t boil! Use some cinnamon sticks as garnish and enjoy!

4. The Christmas Coffee Cocktail
Wow, this coffee cocktail is serious business! Feeling a bit sleepy after all that food? This baby will wake you right up! 

Wake me up baby! Photo & recipe by Electric Everyday


  • 4 oz strong coffee
  • 1 1/2 oz amaretto liqueur
  • 1 1/2 oz coffee liqueur
  • 1 oz butterscotch schnapps
  • 1 oz creme de cocoa
  • fresh whipped cream
  • grated chocolate, for garnish

It’s a combination between strong coffee and liqueurs so pour all of them into a glass after heated up. Stir all together and top with fresh whipped cream. Garnish with grated chocolate. Serve warm or over ice. (but we prefer warm of course)

5. Turkish Salep
When I visited Istanbul 2 years ago, I discovered a drink that I couldn’t stop ordering. It’s called Salep and it’s one of the perfect winter drinks to serve your guest over Christmas. It’s the feeling when you come home from an ice-skating trip, when your hands and feet are cold and your mother gives you a warm drink. Salep brings you right back to that moment. It’s sweet and has a milky anise taste to it. 

Winter drinks : Salep
Photo by and recipe by Lauren Rothman


  • 2 tablespoons glutinous rice flour (Glutinous rice flour can be found at any well-stocked Asian supermarket)
  • 2 cups whole milk
  • 4 teaspoons sugar
  • 1/4 teaspoon rosewater
  • ground cinnamon for garnish
  • chopped pistachios for garnish (omg yes!)

In a small saucepan, combine rice flour and milk, whisking well. Set saucepan over medium heat and bring to a simmer, whisking constantly. When mixture has thickened, about 2 minutes longer, add sugar and rosewater and stir. Divide salep between two mugs and garnish with cinnamon and chopped pistachios.

All the recipes are quite simple to make and will wow your family or guest you may have over Christmas. So run to the shops, what are you waiting for?



More Christmas? Check out these tasty Christmas Recipes!

Christmas Recipes

Everybody in Amsterdam is drinking this Summer Cocktail

What time is it? Cocktail o’clock you say? We have a new favorite summer drink and it’s created with a local brandy named JAJEM.

Jajem is locally distilled brandy from Amsterdam and has ingredients like elderflower, lemongrass and hibiscus plus it’s vegan, so cocktails for everyone! You may have seen or drank this cocktail at a festival or several bars but if you haven’t heard of the Red Light Mule, here is the recipe for the Amsterdam summer cocktail of the year:

Red Light Mule Ingredients:

  • 50 ml Jajem
  • Ginger Beer
  • 2 parts of lime
  • Mint leaves
  • 1 dash of Angostura bitters
  • Ice

Amsterdam summer cocktail
This year’s summer cocktail

Serve it in a American redcup (for the full affect) or a pretty glass and tadaaaa! Here’s your summer drink for this summer. For more info about Amsterdam JAJEM, check this link.

*We did not collaborate with JAJEM for this article, we genuinely love it!

More recipes? Check them here!