The nervousness is written all over the finalists' faces when they stand on stage at the Chicago 1928 event location. This year was no exception, with Dirk Hany from Bar am Wasser and Ivan Urech from the Atelier Classic Bar, two candidates who had already made it to the finals of the SWISS BAR AWARDS.
But the steadiest hand was held by Michael Hanke from Baur's Bar Zurich, who managed to cover his nervousness with a confident smile.
With their creative recipes and impeccable presentation of their cocktail creations, the finalists proved that they all belong to the avant-garde of the Swiss bar scene. They were inspired by modern and molecular cuisine, as well as Asian culinary arts.
Déjà Vu
by Dirk Hany, Barkeeper of the year 2020, Bar am Wasser, Zurich
4 cl | Maker's Mark Whisky |
1 cl | Williamine Morand |
1 cl | Chartreuse Jaune |
2 cl | Verjus |
2 cl | Acacia Honey Timut Pepper Syrup |
4 cl | Perrier Jouët Brut |
2 | Dash Saline Solution |
Preparation: | Shake all ingredients cold in a shaker. Strain into a highball glass with an ice bar. Add the Perrier Jouët Champagne and stir gently. |
Deco: | Pear variation |
Oryoki
by Ivan Urech, Atelier Classic Bar
5 cl | Havana Club Añejo 7 Años |
2 cl | Altos Tequila Reposado |
4 cl | Pineapple juice |
4 cl | Freshly squeezed lime juice |
4 cl | Hibiscus-cherry-kaffir-orange blossom sugar maceration (homemade) |
3 cl | Pomegranate Lassi |
1 Ex | Pink pepper |
Preparation: | Muddle pink pepper in shaker, add all ingredients, shake and double strain into bowl. |
Deco: | Rande, Sauterne Caviar, Thyme, Kaffir, Black Smoked Salt |
Rubus
by Michael Hanke, Baur's Bar, Zurich
4 cl | Le Tribute Gin |
0.5 cl | Ketel One Vodka |
2.5 cl | Pandan Raspberry Leaf Infused Ketel One |
3 cl | Lemon juice |
2 cl | Sugar syrup |
4 cl | Gents Swiss Roots Tonic Water |
Preparation: | Shake/Fill up with Gents Swiss Roots Tonic Water |
Deco: | Grapefruit leftovers in a glass, à part Krustini w. tartar and caviar |