Stroh
The Austrian rum of après-ski, with the notorious Stroh 80. Everything about the types, flavor, Jagertee, baking with Stroh and the right glass for it.
The spiced rum from the Alps you know from the ski hut
Stroh is an Austrian spiced rum founded in 1832 by Sebastian Stroh in Klagenfurt. It is a so-called Inländer-Rum: a rum made in Austria and flavored with a secret blend of herbs and aromas. The result is dark brown, sweet and full of vanilla, caramel and orange.
Stroh became famous for Stroh 80: an 80% alcohol rum found in Jagertee and punch at ski huts and used in Austrian kitchens for strudel and Rumtopf. For those who simply want to drink it, there is the milder Stroh 38, the version most commonly seen in the Netherlands.
In brief
What types of Stroh are there?
The number on the bottle is the alcohol percentage. The higher it is, the more you dilute it or cook with it; the 38 is the version for drinking.
Stroh 80
The legendary overproof. Intensely sweet and spicy, but far too strong to drink neat. For Jagertee, punch, flambéing and baking.
Stroh 38
The same flavor at a drinkable strength. Delicious with cola, in a long drink or neat over ice.
Stroh Jagertee
Ready-to-use concentrate made with Stroh, black tea and Alpine herbs. Dilute with hot water and it's ready.
Stroh 80 mini
The small bottle for the kitchen or suitcase. Just enough for a strudel or a few glasses of Jagertee.
Stroh 80 is flammable: keep it away from open flames unless you are deliberately flambéing.
Sweet, warm, and full of vanilla
Vanilla & caramel
A sweet, almost dessert-like aroma of vanilla, caramel, and burnt sugar, with orange zest in the background.
Full and spicy
Sweet and syrupy, with spices and dried fruit. With 80, the alcohol dominates; diluted or heated, the flavor comes through.
Long and warm
A long, warming finish that you understand as soon as you have drunk it on a cold mountain.
Tasting profile of Stroh 80. Stroh 38 has the same flavor, but is milder and suitable for drinking neat.
Three ways to drink Stroh
Stroh is made for mixing, heating, or cooking with. Drink 38 neat, preferably chilled.
Jagertee
Brew strong black tea, add 2 to 4 cl Stroh per glass with a spoonful of sugar, a cinnamon stick, and a slice of orange. Serve hot in a stemmed glass or mug.
Glass: heatproof glass →Stroh cola
50 ml Stroh 38 with 150 ml cola in a highball glass filled with ice, with a lemon wedge. The Austrian counterpart to rum and cola: sweeter and spicier.
Glass: highball glass →As a shot after skiing
Stroh 38 ice-cold in a shot glass. 80 does not belong in a shot glass: always dilute it or use it in cooking.
Glass: shot glass →Recipes and cocktails with Stroh
Stroh is at its best in hot drinks and tropical rum cocktails, where a splash of 80 adds depth.
Hot Toddy with Stroh
Hot water, honey, lemon, and a splash of Stroh instead of whiskey. Sweeter and spicier than the original.
Zombie
The most notorious tiki cocktail: three rums, fruit juice, and a layer of overproof rum on top. That is what Stroh 80 was made for.
Mai Tai
Rum, lime, orgeat, and curaçao. A small splash of Stroh adds extra spice to the cocktail.
Christmas cocktails
Punch, mulled wine, and other hot drinks that Stroh belongs in. All the winter recipes in one place.The right glass for Stroh
A heat-resistant stemmed glass for Jagertee and Hot Toddy, a highball glass for Stroh and cola, and a shot glass for the 38. These are the glasses we recommend ourselves.
Everything you still wanted to know about Stroh
Is your question not listed? Check out our cocktail recipes or get in touch.
To the cocktail recipes →