The bar tenders’ methods are as diverse as their recipes. Be inspired!
The playful clash of iconic recipes from cocktail history results in a fascinating range of products: Ones with surprising twists whose elegant variations add new nuances to classics, and then extravagant interpretations, of the original recipe.
inspired by Martinez Carsten Moeller, Capella Bar, Düsseldorf
Preparation For the truffle vermouth, add 700 ml of light, sweet vermouth with 30 g summer truffles and 3 g salt to the sous-vide basin at 65°C for 150 minutes, and then filter it.
Instructions Mix 40 ml gin, 30 ml rosé vermouth, 10 ml PX sherry and 1 BS truffle vermouth over ice and strain it into a cocktail glass. Garnish with orange zest. Or use a Flavour Blaster to place a citrus bubble on the drink and let it burst when serving.
inspired by Gimlet Lars Holzem, Little Link, Cologne
Preparation For the carrot Korn, finely chop four carrots in the blender and add to the sous-vide water bath with 1 l Korn at 63°C for 45 minutes, and then filter it.
For the Lapsang cordial, boil 2 l water and leave 5 tbsp of Lapsang to steep for 15 minutes. Filter and then stir in 1 kg sugar, 1 pinch of salt and 4 tsp citric acid.
For the garnish, cut carrots into sticks about 10 cm long and place them in a Mason jar. Place 200 ml white wine vinegar, 200 ml water, 80 g sugar, 1 tsp mustard seed, 1 tsp coriander seed, 2 tsp salt and 1 tsp black pepper in a pot and bring to the boil. Then, pour the hot stock over the carrot sticks and close immediately.
Instructions Shake 50 ml carrot Korn, 20 ml Lapsang cordial, 5 ml Chartreuse Verte and 10 ml lime juice with ice and strain into a Nick & Nora glass twice. Garnish with a pickled carrot.
LES SAVEURS DU LEVANT
inspired by Paloma Mohammad Nazzal, Al Salam, Cologne
Preparation For the shrub, place 250 g black olives without pits, 250 g green olives without pits, 100 g honey vinegar, 100 g cherry vinegar, 150 g tomato vinegar, 200 g blossom honey, 25 g dried lemon peel and 25 g orange peel in the sous-vide basin at 72°C for 90 minutes, and then filter it.
For the garnish, dry the filtered out remains of the shrub at 56°C for 24 hours in a drying cabinet. Crush even more depending on the desired consistency.
Instructions Put 35 ml mezcal, 40 ml olive, tomato and citrus shrub, 5 ml pink grapefruit juice and 100 ml hibiscus tonic with ice cubes in a long drink glass and mix. Garnish with the candied olives, dried tomato and some hibiscus salt.
inspired by Old Fashioned Richard Dührkohp, Tortue, Hamburg
Preparation For the banana rum, peel and chop 2 bananas. Pour 700 ml of matured rum into the sous-vide basin at 58°C for 1 hour. Then, cool and filter it in an ice bath.
Instructions Mix 50 ml banana rum with 1 BS maple syrup and 2 dashes walnut bitters over ice and strain into a tumbler over ice cubes. Garnish with banana chips.
STRAWBERRIES & WOODRUFF
inspired by Fizz Ruben Neideck, Velvet, Berlin
Preparation For the shrub, heat 500 ml freshly squeezed strawberry juice with 250 g sugar and 100 ml apple vinegar (6% acidity) at 60°C for 15 minutes.
For the woodruff whiskey, add 5 g dried woodruff and 700 ml Irish whiskey to the sous-vide basin at 60°C for 45 minutes, and then filter it. When using fresh woodruff, increase the amount to 33 g and leave the woodruff to stand for 24 hours before use.
Instructions Shake 20 ml brandy, 20 ml gin, 25 ml strawberry shrub, 15 ml woodruff whiskey and 10 ml lemon juice with ice, add 40 ml Berliner Weisse and strain over ice into a long drink glass dusted with strawberry powder.
Note: The Velvet Bar team works with a constantly changing seasonal menu. The presented recipe is, therefore, just an example. If you want to know what Ruben is currently serving, you should visit us at ProWein!