Knowledge

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...

Focus on the fruit

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 ...

What would you like to drink?

Exceptional gins

Are new gins still generating excitement years after the start of the gin boom, or has disillusionment already set in? It depends on the gin, because thanks to consumers' increased willingness to pay for the clear juniper distillate, there are more and more exceptional gins to discover that are made with high-quality ingredients.

Have you tried this gin yet? It's a question I get asked all the time by guests, friends, bartenders, brand ambassadors, and bosses, and there's usually only one answer: "No." ... Continue reading ...

A look into a 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 a can

What next for ready-to-drink beverages?

2021 could have Hard Seltzer the year of Hard Seltzer . However, in addition to coronavirus restrictions and the resulting cancellation of major events, poor weather also threw a spanner in the works for the entire ready-to-drink (RTD) category. What does the future hold for canned refreshments?

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

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

Zurich is burning...

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

Like a magnet, Switzerland's largest city attracts thousands of workers and students every day. In the evenings and on weekends, it is those who enjoy going out who come from near and far ... Continue reading ...

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 ...

Aromatics from the dash bottle

cocktail bitters

A stimulating drink made from any type of spirit, sugar, water, and bitters. This is the original form of the cocktail, as first defined in a newspaper report in 1806. It's high time to take a closer look at the ingredient that adds depth and complexity: "One Dash at a Time."

Angostura. Three decades ago, this word would have been enough to answer the question: "What exactly is cocktail bitters?" With its oversized paper dress, this mysterious ingredient still belongs in almost ... Continue reading ...

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