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Recipes

In the glass and at the table.

These are not tradition, just our own ideas for anyone who wants to experiment with Tim Tam Tum. Cocktails and recipes for the kitchen, made for sharing.

Recipe menu

20 recipes match

Cocktails

Saudade

Deep, winey and unhurried

A cocktail to sip slowly: Tim Tam Tum, brandy and the delicate counterpoint of dry vermouth.

Ingredients

Makes1 glass1 glass
  • 40 mlTim Tam Tum
  • 25 mlBrandy or cognac
  • 15 mlDry vermouth
  • 1 dashOrange bitters
  • Ice
  • 1Strip of orange peel

Method

  1. Chill a small cocktail glass.
  2. Add the Tim Tam Tum, brandy, vermouth and bitters to a mixing glass with ice.
  3. Stir for 20 seconds.
  4. Strain into the chilled glass and perfume with the orange peel.

More

Why it works
Brandy matches the winey side of the liqueur, which contains Madeira wine, and dry vermouth provides the counterpoint.
Tip
Keep the vermouth in the fridge once opened. Adjust the vermouth between 10 and 20 ml, to the balance you prefer.
To serve
A small glass, no ice, quietly presented.
Meet the liqueur

An alcoholic drink, for adults only. Enjoy it slowly and in moderation.

Plan your table.

Tell us how many you are and what you would like to make: we give you the shopping list and the bottles you need.

  1. Guests
  2. Recipes
  3. Your list
Start planning
Your listFor 6 peopleMadeira Sour: 12 coupesDark chocolate and Tim Tam Tum truffles: 18 truffleslemon juice300 mlstrips of orange peel12pasteurised egg white180 mldouble cream100 ml5 more ingredients1 bottle of Tim Tam TumSee this example in the planner

Your table

Your recipe belongs here too.

Some pour it over Sunday sponge, some keep it for coffee with visitors, some have invented a toast of their own. If Tim Tam Tum already has a place at your table, tell us how you make it: the best ideas from the family that gathers around each bottle will find their place here.

  1. Send us your recipe, with its quantities and its story.
  2. We try it at home.
  3. If you agree, we share it with your name.
Share my recipe

We only publish with your permission. You can send photos by replying to our email.