Once again, many Barkeeper from all over Switzerland sent in their recipes for the 9th Swiss Nullpromille Trophy this year. These were anonymised and evaluated by an expert jury. The best recipes qualified for the grand final in Bern. In the Matte Distillery, the Barkeeper personally presented their drinks to a jury of experts.
Marc Uthe from the Bellevue Bar in Bern can be celebrated as the big winner. His drink "Sangrial" surprised with an exciting complexity of acidity as well as spicy and herbal notes.
Served on a specially created presentation platter, the drink takes the guest on holiday - Corona-related in Switzerland. The cow in the pasture radiates tranquillity, while one enjoys the non-alcoholic composition on a deck chair on the shores of Lake Thun. A successful creation that also convinced the three-member jury of experts.
As the winner of the 9th Swiss Nullpromille Trophy , Marc Uthe wins a wellness weekend for two people and a portrait in the leading Swiss trade magazine BAR NEWS.
Real alternatives for non-drinkers
In the past, non-alcoholic cocktails usually consisted of a simple mixture of two or three fruit juices and a syrup, but today they are complex compositions that present Barkeeper with special challenges. The ratio of ingredients, the interplay of sweetness and acidity and the mouthfeel are aspects that require a new approach without alcohol as a flavour carrier.
For example, in addition to citrus juices and carbonated ingredients, the final recipes specifically used ingredients such as chilli, ginger, teas, fresh herbs, vegetable and fruit juices or even salt to convince the jury members with a new taste experience full of character.
Competitions in times of Covid-19
It is not a matter of course that in Corona times cocktail competitions can be held on site at all. This is only possible thanks to the discipline of the finalists, who are already used to the hygienic safety measures from their everyday work.
Winning drink: Sangrial
by Marc Uthe, Bellevue Bar, Bern
| 4 cl | Supasawa (Sour Cocktail Mixer) |
| 3 cl | Sangria Mix Syrup Monin |
| 2 cl | Tonka Bean Syrup Monin |
| 4 cl | Siegfried Wonderleaf (Alcohol-free) |
| 5 cl | Salty Grapefruit Lemonade |
| Deco: | Tonka Bean, Dandelion, Daisy |
Oldest competition for non-alcoholic cocktails in Switzerland
Whether beer, aperitifs, distillates or even mixed drinks: Today, non-alcoholic alternatives are more in demand than ever. Every year since 2011, the trade magazine BAR NEWS has been looking for the best non-alcoholic cocktail in Switzerland. Barkeeper from all parts of the country are invited to send in up to two recipes. These are then judged by a jury. The best non-alcoholic cocktails will be premixed at the finale by the bartenders themselves and judged by a three-person tasting jury.
Ranking list
| Rank | Name | Place of work | Drink name | Points |
|---|---|---|---|---|
| 1 | Marc Uthe | Bellevue Bar, Bern | Sangrial | 232 |
| 2 | Ivan Urech | Atelier Classic Bar, Thun | Polynesia | 223 |
| 3 | Matthias Frank | Atelier Classic Bar, Thun | Secret Eden | 221 |
| 4 | Stefan Schifter | Hotel Schweizerhof, Bern | Carrot Cooler | 202 |
| 5 | Luis Martinez Seco | Skylounge, Zug | Rapa Nui | 201 |
| 6 | Tobias Friday | Le muh Bar at Swissotel, Zurich | Sharp Sky | 199 |
| 7 | Anthony Kunz | Kronenhalle Bar, Zurich | One Night in Bangkok | 194 |
Partner 9th Swiss Nullpromille Trophy
This article appeared in
Issue 4-2020
BAR NEWS magazine as single issue
