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Lennart Deddens, Stockroom, Groningen

I grew up in a small town called Stadskanaal in the province of Groningen. I am the oldest of three children and we had a wonderful childhood. This is also where I took my first steps in the hospitality industry, working as a dishwasher in a family-owned restaurant. At that time I was 14 years old and worked there on weekends until I was 17.

After working my way up as a kitchen assistant and then a waiter, I finally became Barkeeper. Then it was time to move to the "big city" - Groningen - which ... Read more ...

A look into the beer glass

Pilsner and special beer

Disputes about the name of beverages are commonplace in our industry. These then either have a political, nationalistic or trademark connotation. Well, then at least you have something to discuss while drinking beer...

Emmental, that's the cheese with the holes. Pilsner, that's a beer first brewed by German brewmaster Joseph Groll in the Bohemian city of Plzeň (German: Pilsen). But ... Read more ...

20 years of SWISS BAR AWARDS

Sarah Madritsch is Barkeeper of the year 2022

The anniversary event 20 years SWISS BAR AWARDS took place on October 23 in Baden. It is the most important award of the Swiss bar scene, with eight awards presented this year. The highlight of the evening was, in addition to the final of the category Barkeeper of the year, this year especially with five finalists, the presentation of the Lifetime Award and the afterparty.

The eight awards were presented in a festive atmosphere in front of around 300 invited guests at the Trafo event location in Baden. The unforgettable anniversary event was underscored by numerous highlights and was celebrated with ... Read more ...

Local craft

Swiss barrels

Since malt houses in places like Delémont, Möriken-Wildegg or Cadenazzo have started operations, there is even more Swissness in Swiss whiskey. But the cooperages that make barrels from Swiss wood also contribute to this. However, there are fewer and fewer of these. BAR NEWS visited the largest of the three remaining cooperages in the country.

Tuesday morning in Küssnacht am Rigi. The sun is shining and so you can see the cloud of dust particularly well, which is gradually spreading throughout the workshop from the loud band saw. Here at the ... Read more ...

CounterTip

Seasonality

Seasonality in the bar. If this is not a topic that occupies numerous Barkeeper . What better than to work with juicy fruits and vegetables that are full of flavor and with which you can put in front of the guests the best that nature has to offer.

The philosophy of working seasonally has long been established in many kitchens. The situation is different for some bartenders and bar owners. It is a fact that in many places the same drinks are served during the ... Read more...

Bartender, South Bar, St. Gallen

10 questions for Laraina Bösch

The Swiss woman learned a completely different profession. At the age of 19, she completed an apprenticeship as a designer in advertising technology, then worked in the office and continued her education as an interior designer.

Later she realized that she was missing something. So she announced out into the void, heard from a colleague of the bar course on Kos and participated there for four weeks. After subsequent ... Read more ...

August 22, 2022, Lady Suzette in Zurich

Grand Marnier Experience Day

With premium ingredients and flavorful sophistication, Grand Marnier products are ideal for cocktails. At the Experience Day on August 22, 2022 at Lady Suzette in Zurich, everything revolved around this traditional spirit and a new Cocktail Competition.

Sebastian Reusser, Brand Ambassador for Grand Marnier, introduced selected bar professionals to the history of Grand Marnier and told exciting stories about the production process of this unique product. Bitter oranges are picked for this when ... Read more ...

The fruit in focus

Eaux-de-Vie in shaker and mixing glass

Cocktails with fruit brandies are by no means a new discovery, but rather a rediscovery behind the bar. But when it comes to mixing with eau-de-vie, it's not enough to fall back on the old well known formulas.

There is no more elegant way to integrate the flavors of fruit into a cocktail than with eaux-de-vie. But watch out! It is not enough to simply add the base spirit such as whiskey, gin, ... Read more ...

For the first time in French-speaking Switzerland

Morand cocktail workshop at Crapule Club

With the successful event series, the Valais distillery has been putting distillates made from Williams pears and Luizet apricots into the cocktail shakers of professional bartenders for years. After being held in Lucerne, Bern, Zurich and Basel, the Morand Cocktail Workshop now took place in French-speaking Switzerland for the first time.

Distillerie Morand is famous for its Williamine and its Abricotine. Two AOP noble brandies from the sunny room of Switzerland, the Valais. As a digestif, with or in coffee, one encounters in many places ... Read more ...

Quid bibis?

Exceptional gins

Years after the start of the gin boom, are new gins still triggering enthusiasm or has disillusionment already set in? It depends on the gin, because thanks to the increased willingness to pay for the clear juniper distillate, there are more and more exceptional gins to be discovered that are made with high-quality ingredients.

Have you heard of this gin?" It's a question that gets asked oh so often, by guests, girlfriends, bartenders, brand ambassadors and supervisors, and there's usually only one answer: "No." ... Read more ...

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