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 next for ready-to-drink beverages?
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...
Zurich is burning...
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?...
cocktail bitters
Angostura. Three decades ago, this word would probably have sufficed as an answer to the question: "What actually is a cocktail bitter?" With...
Absinthe
It was undoubtedly Switzerland's greatest gift to international cocktail culture: absinthe. It first appeared in the Val-de-Travers in Neuchâtel...
Interview with Milo Kamil, Head of Coffee Lab Zurich
If you consult the recipe for drinks such as the Espresso Martini, for example, you will find the ingredient listed as one of the...
The bill, please
The sun is shining and every chair on the terrace is occupied. The service is running at full speed and yet, the guests...
Saison - The beer style from Belgium
Strictly speaking, the Saison beer style comes from Wallonia, the French part of Belgium. Belgium, known for frites and chocolate, is not...
Why salt deserves an important place in the bar
Have you ever done the experiment and sprinkled a little salt on a watermelon slice? The result is a...
The fascination of Japan
Kneeling on the cushion, the guests wait their turn. The woman, who is the host of the Japanese tea ceremony,...
122 attractive drink recipes in the Bar Mixbooklet
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...
Genever
Jenever, Genièvre or also Genever (used hereafter as a substitute) is historically older than today's popular gin and belongs...
wheat beer
It must be quite a noble brew, the beer that deserves the honour of being put into a specially developed...
Pouring gin
Hardly a week goes by without some new gin or other appearing on the market. With ever more unusual...
Cheers in Ticino
Ticino is truly a canton of superlatives. Once you cross the longest railway tunnel in the world from the north, you...
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