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Zombie, Aviation oder Moscow Mule – ob als hochprozentiger Vollhammer oder bekömmlicher Durstlöscher in Kombination mit Sodawasser, als Heißgetränk im Tee oder als Zutat für den perfekten Cocktail: Barsirup ist ein unübertroffener Allrounder, der in keinem Gastrobetrieb fehlen darf. Ein Hugo ist genauso einfach mit einem Pfefferminz-Sirup herzustellen wie man Prosecco mit einem Hauch von Pfirsich ergänzen kann.
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