These are the recipes of the Barkeeper, who presented their non-alcoholic cocktail creations at the final of the 11th Swiss Nullpromille Trophy on 21 February 2022.
DiesDasAnanas [1st place category "Fancy Drink"]
André Haueter | Cocktailbar zum Türk, Solothurn
| 4 cl | Dark Cane Spirit (Lyre's) |
| 2 cl | Gomme Syrup (Monin) |
| 1 cl | Orgeat (Monin) |
| 2 cl | fresh lime juice |
| 3 cl | Pineapple juice |
Decoration: Cocktail umbrella, mint, dried pineapple, physalis, currants
Preparation: Pour all ingredients into a cocktail shaker and shake with ice. Strain into a tiki cup filled with crushed ice.
Time for Changes [2nd place category "Fancy Drink"]
Korbinian Walker | Barservice by Walker, Basel
| 5 cl | Siegfried Wonderoak |
| 0.5 cl | Nut vinegar |
| 0.5 cl | Caramel Syrup (Monin) |
| 1 cl | Cold Brew Coffee |
| 10 cl | South Beans Ginger Ale (Swiss Mountain Spring) |
Decoration: Caramelised hazelnut coffee crumble
Preparation: Stir all ingredients except ginger ale in a mixing glass. Serve without ice in a pony cocktail glass, topped with South Bean Ginger Ale and a few drops of cold brewed coffee.
Vlinder [3rd place category "Fancy Drink"]
Laraina Bösch | Südbar, St. Gallen
| 6 cl | Spiced Cane Dark Roast (Fluère) |
| 2 cl | Elderflower Syrup (Monin) |
| 4 slices | Limes |
| 10 leaves | Lemon balm |
| 4 cl | Goba Flauder Original |
Decoration: Lemon balm, lime wedge
Preparation: Mix lime wedges with elderflower syrup. Clap the lemon balm leaves and add to the mixing glass with crushed ice and the remaining ingredients. Stir, double strain on crushed ice into a red wine glass and top with Goba Flauder.
Sweet Tooth [4th place category "Fancy Drink"]
Roman Mutzner | Thurbinä, Winterthur
| 6 cl | Spiced Cane Spirit (Lyre's) |
| 2.5 cl | Spiced Cane Dark Roast (Fluère) |
| 1.5 cl | Salty Caramel Syrup (Monin) |
| 4 cl | Brasilena (Acqua Calabria) |
| 6 cl | Classic Tonic Water (Swiss Mountain Spring) |
Decoration: lime zest, dried lime wheel and coffee beans
Preparation: Shake all ingredients except tonic and fine-strain into a chilled martini glass. Top with Classic Tonic Water .
Do Nutmeg Mistakes [5th place category "Fancy Drink"]
Melanie Rüttimann | Time Out by Hager's, Sursee
| 2 cl | Amaretto (Lyre's) |
| 2 cl | Dark Cane Spirit (Lyre's) |
| 3 cl | Supasawa |
| 2 cl | Cane sugar syrup (Monin) |
| 4 cl | Pineapple juice |
Decoration: Pineapple leaf, nutmeg powder, nutmeg smoke
Preparation: Smoke cocktail glass with nutmeg powder. Add all ingredients to the shaker and shake for 10 seconds on ice and double-strain.
Le G'yuz [6th place category "Fancy Drink"]
Loïc Buchs | Oh My Gin, Genève
| 6 cl | G'Nuine Zero non-alcoholic |
| 1 cl | Lime juice |
| 2 cl | Puree Exotic Fruits |
| 1 cl | Yuzu puree |
| 3 cl | Thomas Henry Ginger Beer |
Decoration: Piment d'Espelette powder
Preparation: Shake the ingredients except Ginger Beer , strain into a pre-chilled whisky glass on ice and fill up with Ginger Beer .
Oxymoron [7th place category "Fancy Drink"]
Luca Monn | Carlton Bar, Zurich
| 5 cl | American Malt (Lyre's) |
| 2 cl | Mikks Sour Lemon |
| 1.5 cl | Salty Caramel Syrup (Monin) |
| Black pepper | |
| 15 cl | Bitter Calamansi |
Decoration: Black pepper, dried lemon slice
Preparation: Shake American Malt, Sour Lemon and Salty Caramel Syrup with black pepper and strain into a long drink glass filled with ice. Top up with Bitter Calamansi .
Partner 11th Swiss Nullpromille Trophy
Havanera [1st place category "Sparkling Cocktail"]
John Márquez | Zeughausbar, Uster
| 1 cl | Lemon juice |
| 2 cl | Ginger Shrub |
| 3 cl | Carrot juice |
| 2 squirts | Mint flavour |
| 8 cl | Rimuss Bianco Dry |
Decoration: Carrots and mint
Preparation: Put the ginger shrub, lemon juice and carrot juice in a shaker, toss and strain into a pre-chilled glass. Top with Rimuss Bianco Dry and add 2 dashes of mint flavouring.
Recuérdame [2nd place category "Sparkling Cocktail"]
John Pinzon | Südbar, St. Gallen, St. Gallen
| 4 cl | Spiced Cane Dark Roast (Fluère) |
| 3 cl | Tausendsassa Sirup Bio |
| 2 cl | Paragon Rue Berry Cordial (Monin) |
| 2 drops | Grapefruit essence |
| 6 cl | Rimuss Bianco Dry |
Decoration: Grapefruit remnants rolled up as a flower with a sprig of thyme
Preparation: Mix all ingredients except rimuss in a mixing glass. Add ice and Rimuss Bianco Dry and stir again carefully. Strain into a martini glass.
Garden story [3rd place category "Sparkling Cocktail"]
Marine Lasnier | Funky Claude's Bar, Montreux
| 2 cl | Ceder’s Wild Aromatic & Spicy |
| 2 cl | Lemon juice |
| 3 cl | Lavender Syrup (Monin) |
| 3 cl | Strawberry, raspberry and rosemary juice (homemade) |
| 5 cl | Rimuss Rosato Dry |
Decoration: Lavender strand, Clear Ice with a flower
Preparation: Shake all ingredients (except Rimuss Rosato Dry), double-strain into a coupette and top with Rimuss Rosato Dry.
Daddy-Still-Cool [4th place category "Sparkling Cocktail"]
Luca Huber | Bar am Wasser, Zurich
| 5 cl | Gin Alternative (Rebels 0.0 %) |
| 1 cl | Aperitivo Vibrante (Martini) |
| 3 cl | Rhubarb Cordial Mixer (Shake-It) |
| 6 cl | Rimuss Bianco Dry |
Decoration: Rhubarb, salt
Preparation: StirGin Alternative, Vibrante and Rhubarb Cordial Mixer until cold and pour everything into a tumbler with a large ice cube. Top with Rimuss Bianco Dry.
La Java [5th place category "Sparkling Cocktail"]
Loïc Buchs | Oh My Gin, Genève
| 6 cl | Ceder’s Wild Aromatic & Spicy |
| 1 cl | Lemon juice |
| 1 | long Java pepper |
| 5 cl | Rimuss Bianco Dry |
Decoration: Burnt rosemary twig
Preparation: In a shaker, crush the Java pepper and rosemary sprig. Add Ceder’s Wild Aromatic & Spicy and lime juice. Fill the shaker with ice cubes. Shake hard. Double-strain into a chilled martini glass and top with Rimuss Bianco Dry.
Blossom [6th place category "Sparkling Cocktail"]
Vithusan Somasundaram | Hafebar / Vini Al Grappolo, Solothurn
| 3 cl | Swiss Highland naturally ONI (Studer) |
| 1.5 cl | Lemon juice |
| 2 cl | Rose Syrup (Monin) |
| 4 cl | Rimuss Bianco Dry |
Decoration: Lemon twist, violets (edible)
Preparation: Fill the aperitif glass with ice and put a spiral-shaped lemon zest into the glass. Shake all ingredients except Rimuss and strain into the glass. Top up with Rimuss Bianco Dry.
