A drink that deserves the title "best cocktail in Switzerland 2021" must already attract the guest's attention with an appealing appearance. And even before the lips touch the rim of the glass, a seductive aroma should emanate from the drink.
If the mouthfeel, the taste, the temperature and the balance of the aromas are right, most of the prerequisites are already fulfilled. But the great cocktails of history always have an interesting story and a meaningful name.
With these cocktails, the six Barkeeper competed in the grand final of the 1st SWISS COCKTAIL OPEN.
A Tale of Two Cities [1st place]
by Sarah Madritsch | Widder Bar, Zurich
1 cl | Orator Rum White |
1 cl | Orator Rum Single Cask, Barrel #5 |
1 cl | Belsazar White Vermouth |
2 cl | Amontillado Sherry |
2 cl | Homemade Black Lime & Coconut Cordial* |
Preparation: Stir the ingredients cold in a mixing glass and serve in a tumbler on a large ice cube.
Deco: daisy, flavour with lemon zest
Black Lime & Coconut Cordial: Place 35 cl coconut water with 1 g crushed dehydrated lime and 30 g toasted coconut chips in a sous vide bag and cook at 37.5°C for 4 hours. Filter and mix with 35 g sugar, 2 g citric acid, 1 g tartaric acid, 0.1 g ascorbic acid, 10 drops of lactic acid (2% solution) and 5 g salt.
Daddy Cool [2nd place]
by Luca Huber | Bar am Wasser, Zurich
1.5 cl | Morris Dry Gin |
3 cl | Belsazar Rosé Vermouth |
3 cl | Rhubarb Cordial (Homemade) |
5 cl | Champagne |
Decoration: Dried rhubarb
Preparation: Stir all ingredients except champagne in a mixing glass until cold. Strain into a tumbler with a large ice cube. Add the champagne and stir gently.
Drops of Jupiter [3rd place]
by Korbinian Walker | Barservice by Walker, Basel
3 cl | Studer Swiss Highland Dry Gin |
1.5 cl | Kina L'Aero d'Or |
1 cl | Monin Mirabelle Syrup |
2 cl | Apple juice clear |
0.5 cl | Kumquat Vinegar (Homemade) |
0.25 cl | Ferdinand's Bitter Riesling Quince |
Deco: Toasted sesame oil, kumquat flower, grape
Preparation: Stir all ingredients in a mixing glass until cold and strain into a cocktail glass over a large ice cube.
La fée immortelle [4th place]
by Kevin Abbühl | Atelier Classic Bar, Thun
6 cl | Absolut Vodka Grapefruit |
2 cl | Crème de Noyaux |
3 cl | Monin Cherry Syrup |
3.5 cl | Lime/Pink Pepper Concentrate (Homemade) |
0.5 cl | Mansinthe Absinthe |
0.25 cl | Protein powder |
Rim: Pink pepper/hoibrause
Deco: Cherry and wormwood
Preparation: Shake all ingredients vigorously in a shaker and double strain into a long-handled coupette.
SAF (Swiss & Asian Friendship) [5th place]
by Liane Arnold | Baradox AG, Zurich
4 cl | Säntis Malt Whisky |
2 cl | Monin Pink Peppercorn |
6 cl | Verjus |
2 cl | Kaya Jam (Homemade) |
Decoration: Coriander, caramelised cumin
Preparation: Shake all ingredients hard with ice and strain into a tumbler filled with ice cubes.
Bergamia [6th place]
by André Haueter | Cocktailbar zum Türk, Solothurn
2 cl | Morris Dry Gin |
3 cl | Italicus |
3 cl | Fresh pink grapefruit juice |
1 Dash | fresh lime juice |
Fill up | Raspberry & Rhubarb Tonic Water |
Decoration: 6 strawberries, mint sprig
Preparation: Shake all ingredients except Tonic Water and strain into aperitif glass over ice. Fill up with Tonic Water .