Knowledge

Gin selection 4 animals
Making the Gin & Tonic range manageable

How do you manage a large gin & tonic offering?

The gin range is growing and growing. It's quite possible that if you order a gin & tonic in each of five different bars, you'll get five different gin & tonics.

Gin & tonic combos increase with each additional gin or tonic and that's not the end of it. Is the long drink now in the long drink glass or is the two-piece in a ... Read more...

More than white wine and peanuts

The perfect aperitif

The aperitif is much more than the sum of its parts. It is the moment of relaxation after work, the start of a successful evening, the opportunity to get to know the people around you better.

Here is our menu. Would you like an aperitif first? - the service staff asks us. She doesn't mean the Apéro Riche, which you have standing up and ... Read more ...

The spirit of the Queen of the Mountains

Rigi Kirsch and Zug Kirsch

No other spirit is as associated with the region around the Rigi as kirsch. Since 2013, an AOC (Appelation d'Origine Contrôlée) has protected the designation Rigi Kirsch and Zuger Kirsch.

But you don't just drink kirsch, you eat it. The distillate from cherries can be found in cherry sticks, fondue mixes, cherry tarts, Basler Läckerli and many other products. According to estimates, ... Read more ...

Syrups, Infusions & Shrubs

Homemade

Guests increasingly want to know the stories behind the drink ingredients. Those who know where their products come from and who produced them have an advantage in this situation - which is easy if he or she has made these products themselves.

All of us, or most of us who work behind the bar, have a certain urge to experiment. This is very useful because it gives rise to a great many new products and ... Read more...

Gin and the sacrosanct connection with Vermouth

Gin cocktails through the ages

Gin is rarely drunk neat. Although there are some exciting "sipping gins" nowadays, at least one Tonic Water is almost always allowed. Gin cocktails became really exciting when American Barkeeper discovered vermouth in the second half of the 19th century.

Gin was considered one of the frequently used basic spirits in the 19th century, along with brandy, whiskey and rum. Jerry Thomas' "Bar Tenders Guide", for example, mentions gin as a possible spirit for a ... Read more...

Will 2020 be the year of the (h)um?

Rum: The next big trend?

Same procedure as last year? Same procedure as every year! Every year we read it again: this year will be the Year of the R(h)um! Finally! But really! R(h)um is "in" and will finally take off. Every year. Always the same. And every year we ask ourselves, where is it now, the unstoppable rise of the R(h)um?

What is the reason? It's because of our expectations! We expect a spirit, like gin once did and whisky in the long run, to soar and thus be visible for all to ... Read more...

Efficient Bartending

Quick mixing

A group enters the bar and places an order. If you are well prepared as Barkeeper , you won't get stressed - whether everyone orders a beer or an individual cocktail. The following tips will help you stay on top of things.

Every one of you knows that, just when it's getting a bit quieter and you can start preparing and/or following up on other tasks, the bar fills up in no time with ... Read more ...

Alcohol-free alternatives on the way

Decreasing alcohol consumption. So what?

Beer, spirits and cocktails - the topic of "alcohol-free" has long since arrived in these beverage categories as well. But is alcohol dead or are these products merely establishing an attractive niche? An assessment of the situation.

You meet up with friends in the city, go to an aperitif with your co-workers or have a beer with your football team after training. Seek and you shall find. This ... Read more ...

More than straws

Sustainability in the bar

Sustainability is one of the most important and controversial issues today - both at the bar and in business and politics. New corporate models are laying the groundwork for a different approach to the resources we are confronted with in our daily lives.

The egg on the breakfast table, the plastic fork at the snack bar around the corner or the delicious whisky imported from the Far East. A topic that is associated in the bar scene with terms like "low waste" and ... Read more ...

Classic beer remains trendy

Long live the lager beer

Higher, faster, crazier - craft beer doesn't have to be the craziest shit, hoppy as hell or refined with peppermint and guava peel. On the contrary: classic beer styles like Helles or Pilsners are very much in vogue.

When Stone Brewing in San Diego, California, brewed a beer with and for the band Metallica last year, some people were quite astonished. About what kind of beer ... Read more ...

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