New Bar Beverage offer now available
The Bar Beverage offer is revised annually and is published each May. The reference book can be ordered free of charge in the BAR NEWS Shop....
Cocktails with southern wines
Even before Manhattan and Martini, port-based flips or cobblers with sherry or Madeira were the in-drinks of the still...
Market survey 2022/23
After we were already able to paint a fairly positive picture last year following the completion of the Corona measures, this trend has...
Whisk(e)y in cocktails
No drink comes closer to the original composition of spirits, sugar, bitters and water than the Old Fashioned. As the "Cock-Tail"...
Porter and stout
The days are getting shorter, but the nights are getting longer. And because temperatures are dropping at the same time, refreshment is no longer the...
From prosecco to champagne
Sparkling wine suits not only the season, but generally the moment. Bollicines are more popular than ever, not so much because you want something to...
Human Resources Management
Even when I first started working in the restaurant industry, my supervisors at the time told me that in our...
122 attractive drink recipes in Bar Mixbooklet 2023
The new edition of the handy Bar Mixbooklet provides a lot of basic knowledge on how to mix drinks with and without alcohol, for example, and...
Pilsner and special beer
Emmentaler, that's the cheese with the holes. Pilsner, which is a beer first brewed by the German brewmaster Joseph Groll....
The 101 best bars in Switzerland in the Swiss Barguide 2022/23
The 101 best bars in Switzerland are clearly arranged by region in the recently published Swiss Barguide 2022/23. Per bar are...
Swiss barrels
Tuesday morning in Küssnacht am Rigi. The sun is shining and so you can see the dust cloud particularly well, which is rising from the...
Seasonality
The philosophy of working seasonally has long been established in many kitchens. The situation is different for some bartenders and bar owners....
Eaux-de-Vie in shaker and mixing glass
There is no more elegant way to integrate the flavors of fruit into a cocktail than with eaux-de-vie. But beware. It...
Exceptional gins
Have you heard of this gin?" A question that is asked oh so often, by guests, girlfriends, bartenders, brand ambassadors and supervisors,...
Gose and Geuze
There is a danger of confusion when ordering drinks. Especially if you are not yet familiar with the local drinking culture. So...
Grisons
With its 7,100 square kilometers, Graubünden makes up over one sixth of Switzerland. But it is not its area that is the most impressive of this...
What's next for Ready to Drink?
When the terrace is full and the thermometer has long exceeded the 30-degree mark, a so-called RTD is just the thing....
Cordials - the ingredient of the hour
What a pleasure to tell you about the Cordials in the following lines, as they are a diverse, complex and partly...
Züri brännt...
Like a magnet, Switzerland's largest city attracts thousands and thousands of workers and students every day. In the evening and...
Gastronomy and the social media
Today, statistically speaking, about 82 percent of the Swiss population is on social media. A curse or a blessing?...
This might also interest you
DistiSuisse 2023 Submissions possible until end of June 2023
Knud Scheibelt, Schwarz Weiss Bar, Stuttgart
Morand Cocktail Workshop in St. Gallen
There is a new breeze blowing
An Andalusian summer hit!
Now it gets fruity
