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Cordials - the ingredient of the hour

In the shadow of gin, mezcal and amaro, cordials celebrated the comeback of the century. Without a marketing budget, because they are mostly homemade, they are still the secret stars of the Speed Rack today. The reigning Barkeeper of the year Victor Topart on the ingredient of the hour.

What a pleasure to tell you about cordials in the following lines, as they are a diverse, complex and sometimes somewhat blurred category. Let's jump back to their origins. ... Read more ...

New drinking ethanol production plant

The first drinking ethanol from Swiss production

In mid-June, after a four-year planning phase, Switzerland's first potable ethanol production plant was opened at the Aarberg sugar factory. This new facility is, of course, all about Swissness and supports Swiss distillers in their efforts to produce Swiss products from A to Z.

BAR NEWS wanted to know a little more and asked the managing director of Alcosuisse, Florian Krebs. BAR NEWS: CH11 Swiss drinking ethanol from Swiss production - How was the decision-making process, what gave the ... Read more ...

SWISS BAR AWARDS

The 2022 longlist is known!

Until the end of May, bars and Barkeeper could apply for the SWISS BAR AWARDS 2022. In the meantime, the jury has met and drawn up a longlist of the best bars and Barkeeper from the large number of applications.

The ten Barkeeper of the category "Barkeeper of the year" and the five young talents in the category "Best Barkeeper Talent" will prove their knowledge and skills in the next weeks... Read more...

Bartender International

Julia Momose, Kumiko Bar, Chicago

Anyone who travels to Chicago and visits the excellent cocktail bars, which by the way do not have to hide from New York in any way, will notice that sooner or later the name Julia Momose comes up. Julia has long been a known quantity in the bar world and is known far beyond Chicago. With Kumiko, she has fulfilled her dream of owning her own bar.

Julia was born and raised in Japan. She came into contact with the hospitality industry in her youth and worked part-time in a bagel shop and a restaurant that ... Read more...

Head Bartender, 4 Animals Bar, Zurich

10 Questions for Andrea Linzner

Andrea "just slipped into" the restaurant business. Her parents originally came from a different industry, and only her great-aunt was still active in the restaurant business until she was 91. It was only last year that the great-aunt handed over the business to Andrea's parents - who have now also become restaurateurs.

At the age of 18, the native of Allgäu and trained hotel manager crossed the German-Austrian border and later gained professional experience in Portugal, Switzerland and Norway, among other places. Finally, she was drawn to ... Read more ...

Swissness

Züri brännt...

The innovative power of the cocktail metropolis transcends cantonal and national borders. But the spirit of the times is also burning in the region's distilleries.

Like a magnet, Switzerland's largest city attracts thousands and thousands of workers and students every day. In the evenings and at weekends, it's the night owls who come from near and ... Read more ...

Take the chance

Win a trip to France with Cointreau!

As a bartender, it's not only important to mix good drinks. It is also important to know the products you are working with. Which ingredients are inside? Who is behind it? Why do I choose this over that product? What can I tell my guests about the products I use?

You have proven your mixology skills often enough in many competitions. For this reason, we want you to prove your knowledge of Cointreau in this competition. The 10 participants with ... Read more ...

CounterTip

Gastronomy and the social media

Is social media important for the catering industry or is it a burden and pure harassment? Dirk Hany, Barkeeper of the year 2020, explores this question in this counter tip.

Today, statistically speaking, about 82 percent of the Swiss population is on social media. A curse or a blessing? This has been debated for a long time. But no matter how you look at it ... Read more ...

Interview

Whisky legend Claudio Bernasconi

Claudio Bernasconi is Switzerland's best-known whisky expert. In addition to his whisky shop World of Whisky, he owns the largest whisky bar in the world, Devil's Place in the Waldhaus in St. Moritz, and a unique private collection. His network in the whisky world is unique.

Ruedi Zotter: How did you get into the whisky world? Claudio Bernasconi: I was a hotelier all my life and already at the age of 20 I became the manager of a company with 40 employees. ... Read more ...

SWISS COCKTAIL OPEN 2022

The Top 6 Cocktail Recipes

With these drinks, six Barkeeper have qualified for the second round at the final of the SWISS COCKTAIL OPEN 2022.

If a drink tastes so good that you want to have a second one, you usually want to know more than just the name of the cocktail. With the SWISS COCKTAIL ... Read more ...

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