Nine of the twelve qualified Barkeeper, who had created the best of the more than 50 recipes submitted, were on the mat on Monday morning, 21 June 2021. A time when very few people think about cocktails and those who prepare them professionally usually look out of the laundry with very small eyes. But there is nothing to stop you from celebrating the start of the new week with a non-alcoholic cocktail.
Lassi D.N.A. [1st place category "Fancy Drink"]
by Gianluca Ciriello | The Omnia Mountain Lodge, Zermatt
| 3 cl | Fresh Mango Purée |
| 3 cl | Tahitian Vanilla Syrup (Homemade) |
| 1.5 cl | Lemon juice |
| 1.5 cl | Coconut Cream |
| 7.5 cl | Swiss Mountain Spring Soda Water |
Decoration: Roasted Iranian pistachio crumbs, cardamom essence (only on the outside of the glass).
Preparation: Cold shake all ingredients except soda water. Strain into a highball glass on ice and top up with soda water.
Blind Texture [2nd place category "Fancy Drink"]
by Martin Swidzinski | The Dolder Grand, Zurich
| 4 cl | Seedlip Grove 42 |
| 2 cl | Martini Aperitivo Vibrante Alcohol-free |
| 3 cl | fresh lemon juice |
| 1.5 cl | Macadamia Nut Syrup (Monin) |
| 7.5 cl | Ramseier sweet must |
Decoration: Macadamia nut brittle
Hakuna Matata [3rd place category "Fancy Drink"]
by Nadine Brunner | Cocktailbar zum Türk, Solothurn
| 2 cl | Seedlip |
| 3 cl | Orange Spritz Syrup (Monin) |
| 3 cl | Lime juice |
| 2 cl | Protein |
| 4 cl | Pink grapefruit juice |
Decoration: dried pink grapefruit rondelle, dried lime rondelle
Fizzy Pink Cloud [4th place category "Fancy Drink"]
by Luca Huber | Bar am Wasser, Zurich
| 5 piece | Raspberries |
| 7 cl | Aperitif Alternative (Rebels 0.0%) |
| 2 cl | Spicy Syrup (Monin) |
| 1 cl | Protein |
| 12 cl | Pink Pepper Tonic Water (Schweppes) |
Decoration: Fresh raspberry and pink pepper
Early Bird [5th place category "Fancy Drink"]
by John Pinzon | Südbar, St. Gallen
| 6 cl | Seedlip Grove infused with Earl Grey |
| 3 cl | Rose's Lime Juice |
| 2 cl | Elderflower Syrup (Monin) |
| 10 cl | Mediterranean Lemonade (Swiss Mountain Spring) |
Decoration: Bird glass with limes and elderflowers
Spring Fizz [1st place category "Sparkling Cocktail"]
by Manuel Saladin | Schweizerhof Bar, Lucerne
| 4 cl | Seedlip Grove 42 |
| 3 TBSP. | Lemon sorbet |
| 7 leaves | Basil (organic) |
| 6 cl | Rimuss Bianco Dry |
| 0.5 cl | Sugar syrup (Monin) |
Decoration: basil leaf, lemon zest
Rhabarbara Streisand [2nd place category "Sparkling Cocktail"]
by Ivan Urech | Atelier Classic Bar, Thun
| 2 cl | Rhubarb Fruit de Monin Blender |
| 2 cl | Strawberry Fruit de Monin Blender |
| 4 cl | Lime juice fresh |
| 2 cl | Thomas Henry Spicy Ginger |
| 5 cl | Rimuss Rosato Dry |
Decoration: Rhubarb, strawberry, mint, cornflower
Red Rabbit [3rd place category "Sparkling Cocktail"]
by Korbinian Walker | Barservice by Walker, Basel
| 3 cl | Seedlip Grove 42 |
| 1 cl | Lyre's Italian Spritz |
| 2 cl | Cranberry Pomegranate Juice (Ocean Spray) |
| 1 cl | Acerola (Monin) |
| 8 cl | Rimuss Rosato Dry |
Deco: Acerola coral, Red Berry fruit leather, fresh pomegranate
Capri Garden [4th place category "Sparkling Cocktail"]
by Adriano Volpe | Grand Hotel Les Trois Rois, Basel
| 5 cl | Lyre's Dry London Spirit |
| 2 cl | Lemon Juice |
| 2 cl | Elderflower Syrup (Monin) |
| 50 g | fresh basil |
| 5 cl | Rimuss Bianco Dry |
Decoration: Fresh basil leaves, raspberry, Gold Powder
