A UNESCO World Heritage site, Tokaj has for centuries been synonymous with luxury, outstanding quality, and the unparalleled richness that makes Tokaji Aszú one of the world’s most highly regarded sweet wines.

During the holiday season, more than ever, we long to greet our friends, our guests — or even ourselves — with something truly memorable. At such moments, Tokaji Aszú is more than just a beverage; it becomes a symbol of the cultural and gastronomic heritage that Hungary offers to the world.

It is no coincidence that the Michelin Guide pays special attention not only to Tokaj as a wine region, but also as a creative source of inspiration for modern gastronomy.

The New Face of Festive Drinks: Tokaj and the World of Cocktails

In recent years, a global trend has emerged: premium wines and sweet wines are increasingly appearing in cocktails. Although Tokaji Aszú is still primarily enjoyed as wine, contemporary mixology is becoming ever more adventurous with this exceptional ingredient.

Mixologists believe that using Aszú in cocktails does not diminish its value — instead, it reveals a new dimension of it, elevating the holiday experience to an even more exciting level.

Bartenders today seek not only wine, but experience, texture and story in the glass. Tokaji Aszú is perfect for this purpose: complex, elegant and iconic, yet able to blend harmoniously and effortlessly with festive ingredients such as quince, honey or even the silky softness of milk.

The Duchess Bar – An Iconic Tokaj-Inspired Cocktail

Standing at the forefront of Hungarian mixology, The Duchess Rooftop Bar — located atop the historic Matild Palace — offers a perfect example of how Tokaji Aszú can be reimagined in the art of cocktails. One of the highlights of their holiday selection is the Golden Peacock, a creation also featured in the Michelin Guide’s recent selection celebrating the Tokaj wine region.

The cocktail combines the elegance of the South American Pisco Capel Reservado with the richness of Sauska 5 Puttonyos Tokaji Aszú, enhanced with quince purée, linden honey, lime, and a silky milk texture. The result is a festive, sophisticated creation that demonstrates: Tokaj’s heritage lives not only in the wine glass — but in modern cocktail culture as well.

Golden Peacock

Ingredients:

• 45 ml Pisco Capel Reservado

• 30 ml quince purée

• 20 ml Sauska 5 Puttonyos Tokaji Aszú

• 25 ml fresh lime juice

• 15 ml linden honey

• 20 ml lactose-free milk

• 30 ml water
   

Preparation

The base of the cocktail is quince purée or 100% quince juice. Mix it in a mixing glass or small bowl according to the proportions of the recipe. Finely chop the shiso leaf and add it to the mixture along with all ingredients except the milk and the Aszú.

The next step is clarification. Slowly pour the prepared mixture onto the measured amount of milk. The milk proteins (casein) react with the citric acid in the mixture, causing them to curdle and separate the cloudy particles — this creates a clearer cocktail base.

Then, strain the mixture slowly through a coffee filter (at least 15–30 microns). By the end of the process, you will have a translucent liquid, free of color pigments yet still carrying the creamy flavor profile of the milk.

Before serving, add the Tokaji Aszú to the clarified cocktail. This gives the drink a subtle amber hue and a rich, layered flavor profile.

For garnish, thread grapes onto a cocktail pick and freeze them. Dip the frozen grapes into hot chocolate syrup, then sprinkle them with popping candy. This adds a playful and textural finishing touch to the cocktail.

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The Duchess Rooftop Bar