If a drink tastes so good that you want to have a second one, you usually want to know more than just the name of the cocktail.
In the second round of the SWISS COCKTAIL OPEN, all six finalists were therefore given one minute each to tell something about the recipe, the inspiration or the story of the cocktail. The jury in the second round consisted of a tasting jury and a storytelling jury.
These are the cocktail recipes of the six Barkeeper who qualified for the second round.
Le Voyage en Drakkar [1st place]
by Valentin Aleksandrowicz | Njørden Restaurant, Aubonne
| 4 cl | 1653 Old Barrel Rum |
| 2 cl | Le Falernum d'Absinthe |
| 1.5 cl | Vanilla syrup (Monin) |
| 6 cl | Pineapple juice |
| 1.5 cl | fresh lime juice |
Decoration: Pink berries, caramelised orange with absinthe, dehydrated orange, mint
Preparation: Shaker
Lavande nous portera [2nd place]
by Maurice Angst | Kreissaal Bar, Bern
| 4 cl | Rémy Martin VSOP |
| 2 cl | Hazelnut (Juniper) 051 (Freimeister Collective) |
| 3 cl | Jsotta Vermouth Rosso |
| 0.5 cl | Liqueur de Violettes Matter Spirits |
| 0.5 cl | Lavande syrup (Monin) |
| 5 Dash | Bergamot Essence |
Decoration: Lavender
Preparation: Stirring glass
The Early Bird [3rd place]
Benjamin Hetze | Bar am Wasser, Zurich
| 2.5 cl | Wild Turkey 101 |
| 4 cl | Jsotta Vermouth Rosé |
| 2.5 cl | Cointreau Blood Orange, infusion with dried tomatoes |
Decoration: Dehydrated tomato
Preparation: Thrown
I am a carrot [4th place]
by Luca Margnini | Barrio, Fribourg
| 3 cl | Swiss Crystal Gin |
| 2.5 cl | Rhum Appleton Estate Signature |
| 4.5 cl | Cordial Carrot Ginger Orgeat (Homemade) |
| 1,5 cl | Ramazzotti Aperitivo Rosato |
| 1 cl | Lime juice |
| 0,75 cl | Grapefruit juice |
Decoration: Dehydrated tomato
Preparation: Thrown
Lucifer's Choice [5th place]
by Fabian Baumgartner | George Bar & Grill, Zurich
| 3 cl | Inicio Blanco Tequila |
| 2.5 cl | Alata Vermouth Rosé |
| 1.5 cl | Liqueur Grand St. Bernard Jaune |
| 2 cl | Spicy & Salty Lime Cordial (Homemade) |
Decoration: Black Coral Chip & Mango Chutney
Preparation: Shaker
Sex on the River Rocks [6th place]
by Zoltan Zuggo | Verve by sven, Bad Ragaz
| 4 cl | Ginuine Gin Swiss Apple |
| 1 cl | Italicus |
| 0.5 cl | Lime juice |
| 2 cl | Rose Cordial (Homemade) |
Decoration: Stone cup, frozen stone
Preparation: Stirring glass
This article appeared in
Issue 2-2022
BAR NEWS magazine as single issue
