Knowledge

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 ...

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 ...

A look into the beer glass

Gose and Geuze

On the one hand, an old German beer style that is now produced all over the world and, depending on the interpretation, also resembles a fruit smoothie. On the other hand, a beer that some call the "Champagne of Belgium". But if you take a closer look, you will find amazing similarities between the beer styles "Geuze" and "Gose".

There is a danger of confusion when ordering drinks. Especially if you are not yet familiar with the local drinking culture. A Cüpli can quickly become a "Hümpli". ... Read more ...

Swissness

Grisons

There are only a few cantons with a comparable sympathy bonus. No wonder, because in Graubünden they even have their own expression for the cozy, relaxed savoir vivre: Patschifig! BAR NEWS on the road in Switzerland's largest canton.

With its 7,100 square kilometers, Graubünden makes up over one sixth of Switzerland. But not its area is the most impressive of this canton, but its height. Already when you leave Zurich in the direction of ... Read more ...

Refreshment from the can

What's next for Ready to Drink?

The year 2021 could have been the year of Hard Seltzer . However, in addition to Corona restrictions and the resulting cancellation of major events, bad weather also threw a spanner in the works of the entire Ready to Drink category (RTD). What will happen now with the refreshment from the can?

When the terrace is full and the thermometer has long since passed the 30-degree mark, a so-called RTD is just the thing. Not as refreshment for the staff who, due to a shortage of skilled workers, have to ... Read more ...

CounterTip

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 ...

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 ...

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 ...

Aromatic from the Dash Bottle

Cocktail Bitters

A stimulating drink made from spirits of any kind, sugar, water and bitters. This is the original form of the cocktail, as the formula was first defined in a newspaper report in 1806. High time to take a closer look at the ingredient that provides depth and complexity: "One Dash at a Time".

Angostura. Three decades ago, this word would probably have sufficed as an answer to the question: "What actually is a cocktail bitter?" With its oversized paper dress, this mysterious ingredient belongs in still almost ... Read more...

The Fourth Age of the Fée Verte

Absinthe

No spirit has such an eventful history as absinthe. The history of the green fairy shows like no other how close rise and fall, reality and myth, law and rebellion can sometimes be.

It was undoubtedly Switzerland's greatest gift to international cocktail culture: absinthe. First appearing in the 18th-century Val-de-Travers in Neuchâtel, the green fairy transcended in its youth ... Read more...

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