Knowledge

CounterTip

Squeezed? No Citrus

"If someone gives you lemons, make a gin and tonic out of them. I have been asking myself more and more recently whether this is still in keeping with the times, i.e. I have also been looking into the issue of sustainability.

As co-owner and manager of a bar, I see it as my responsibility to consider how to work more ecologically in the bar landscape. Not an easy task when you consider the international product range ... Read more...

Thanks to Bitter, a little less bitter....

Apéro Trends Switzerland 2021

The start of the Swiss aperitif season 2021 is later than usual due to Corona. Until that time comes, you have to put off having an aperitif in private or outside in the fresh air, travelling in your mind to the past "new normality" of summer 2020 or even to the "Before Times"...

End of March 2021. After a long, seemingly endless winter, spring has finally arrived. Gone are the days of putting on a pot of mulled wine in the confines ... Read more ...

A look into the beer glass

Beer styles under the magnifying glass: Amber beers

Whether brewery or bar, an amber beer is part of the standard range for many. But is there more to say about this beer category, which is very common in Switzerland? than that its amber colour makes it probably the most visually beautiful beer in the world?

Beer styles can help you find your way around the ever-expanding universe of beers. But while spirits usually have clearly defined categories, the legal terms for beer tend to be more useful in everyday bar ... Read more...

Sonia Petignat-Keller, Agroscope

Gin Aromarad

BAR NEWS wanted to find out more about the new gin aroma wheel from Sonia Petignat-Keller. As the long-standing head of the Product Quality and Innovation Research Group at Agroscope, she was able to follow the rapid development of the local gin market from a special perspective.

Interview: Ruedi Zotter 15 years ago, could you have imagined that gin would be produced in Switzerland?Sonia Petignat-Keller: With the variety of native, wild-growing botanicals, it's actually amazing ... Read more ...

Classic Cocktails

The Sidecar cocktail

The Sidecar cocktail is a classic with a somewhat dusty appreciation. Once again, the name of Harry MacElhone from Harry's New York Bar in Paris appears in the turbulent history of cocktails. But did he really invent it?

The Sidecar is a classic cocktail from the golden age of the bar. In 1920, the cocktail and the attitude to life it conveys definitely arrived in Europe. Already years before were ... Read more ...

Counter tip

Quality management
at the bar

Quality in service is not limited to the performance of the waiter at the guest, but is connected to many other factors. Service quality begins in the background, with a complex construct in which all the edges must function like clockwork.

Starting with reservation requests, through roster design, to saying goodbye to the guest and responding to guest feedback. Between these processes, a lot of hand movements and professionalism are required to make a guest ... Read more ...

Strange things from the WWW

Pearls in the net

In this section we show you interesting and bizarre things from the World Wide Web and social media.

How do I drink this? The Insta account @howidrinkthis by Jess Arnott and Lewis Canavan was unfortunately deleted recently. In it, the two Australians posted impossible-to-drink cocktails from Hobby ... Read more ...

Age traffic light for more clarity

Jalk ID scan

Jalk ID-Scan is the name of the new app that allows bar staff to check the age of their young customers easily, quickly and securely. quickly, easily and safely. Thanks to Jalk ID-Scan, there is no need to do the maths when checking age, making the staff's job easier.

In Switzerland, spirits may not be sold to young people under the age of 18; beer and wine may not be sold to those under 16. Checking the age repeatedly confronts the staff with ... Read more...

Former whiskey world power

Irish Whiskey - a Giant Returns

In the last century, it seemed as if there was only one direction for Irish whiskey: downhill. But now the former world whiskey power is well on its way to regaining its former greatness - even if its neighbour from Scotland will hardly be able to be toppled from its throne.

A comeback can only be celebrated by those who, after a period of rest, can build on the success of days long gone. Thanks to growth figures in the multi-digit percentage range and the number of distilleries that have ... Read more ...

Rum's cousin

Distillates from sugar beet

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

Many distillates have a long historical heritage. Hundreds of years ago, distillates were made from sugar cane, fruit and grain. While in many cases the raw materials ... Read more ...

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