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Cocktail delivery

Ding-dong: Cocktails!

Thursday, 7 p.m. in the last week of January, the lights are on in the "delivery room." But no babies are being delivered at Brunngasshalde; instead, the people of Bern are being supplied with so-called "umbrella drinks."

Maurice Angst, bar manager in the delivery room, fiddles with his music system. Instead of jazz, as is usual in the delivery room, alternative rock blares from the speakers. In addition to the music, there are numerous boxes ... Continue reading ...

Rum's cousin

Distillates from sugar beets

Sugar beets as a basis for alcohol are nothing new. And yet Swiss distillers have only had their eye on this fine spirit made from molasses or sugar beet syrup for a few years, because rum is currently in vogue. But beware! The rum category is reserved exclusively for distillates made from cane sugar.

Many distillates can look back on a long historical heritage. Hundreds of years ago, distillates were already being produced from sugar cane, fruit, and grain. While in many cases the raw materials ... Continue reading ...

Bartender International

Martin Holec, Delahunt, Dublin

Not long ago, I had to fly to Dublin a couple of times on business. Besides pubs, I was naturally interested in what cocktail bars the city had to offer. I had known about VCC for a while, but when I went upstairs to the Sitting Room after a visit to a restaurant in the Delahunt, it was clear which bar was number one in Dublin.

Martin was born in 1981 in a town called Nitra in the southern part of Slovakia. Shortly after his birth, his family decided to move to the smaller town of Liptovský Mikuláš, where ... Read more...

Classic Cocktails

Moscow Mule

Who doesn't know it? Moscow Mule is one of the most popular cocktails in the world. In Switzerland, it took off again a few years ago and went through the roof. A lot has happened in the last few years. Different twists of the Moscow Mule like with homemade ingredients.

The likelihood of spending an evening behind the bar without making a Moscow Mule is about the same as the likelihood of Xherdan Shaqiri playing in a football match over ... Read more...

Raw materials, fermentation, distillation and filtration

How character is created in vodka

Vodka producers have various possibilities to influence the aroma of their vodka. In addition to the choice of raw material, distillation and filtration, fermentation is likely to play a more important role in the future.

During production, there are many parameters that are important for the quality of a vodka. The raw materials are certainly significant, especially since today they are also far beyond the ... Read more...

Caffeine for your drinks

Coffee liqueurs

Ever since Jeff Bridges as "The Dude" in the legendary film "The Big Lebowski" drank one White Russian after the other, the drink made of vodka, coffee liqueur and either milk or cream has become an indispensable part of any bowling hall.

Coffee can do more than "just" coffee. As a liqueur, it bridges the gap between the world of spirits and the world of coffee. With Cold Brew, during which several hours of ... Read more...

gift shop

13 great gift ideas for the festive season

Still looking for the perfect Christmas gift? In the BAR NEWS gift boutique, we have teamed up with partners to present 13 gift ideas for the upcoming festive season.

Les Pralinés Carrés au Swiss Crystal Gin gift set The delightful gift set for gin lovers from Läckerli Huus. Delicious, full-bodied pralines with a spicy, creamy filling, which is infused with Swiss Crystal Gin ... Read more ...

Cocktail bar at Türk, Solothurn

10 questions for Nadine Brunner

After a long period of soul-searching with many twists and turns, the Solothurn native came to the conclusion that her professional happiness was neither to be found in an office chair as a polygraphist nor at a school desk as an environmental engineer, whereupon she began working at the then-new Irish Pub.

This was followed by stints at Landhüsli and Absinthe Bar, before André "Haui" Haueter brought her on board at Solothurn's newest cocktail bar a year ago. Despite the ... Continue reading ...

Counter tip

Simplicity: Simply ingenious

Two- or three-ingredient drinks without frills are the trend. Simplicity is about giving the individual ingredients more space, but there are also economic reasons for simpler drinks.

Last year, I went to the USA for the first time in my life. I travelled to New York with a simple goal: to explore the bar culture and to get a taste of it in some ... Read more...

Rebekka Salzmann
Swiss Rémy Martin Competition 2020

Rebekka Salzmann wins the Swiss final

There are hardly any competitions taking place at the moment. But on November 2, 2020, things were very different at "Clouds" in the Prime Tower in Zurich: in compliance with legal requirements, Lateltin AG successfully held the Swiss final of the Rémy Martin Bartender Talent Academy in collaboration with BAR NEWS.

Rebekka Salzmann from Basel wins with her drink "Au Petit Bonheur" and will represent Switzerland at next year's international final in France. The story had to be convincing The top ten ... Continue reading ...

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