Cocktail bar zum Türk, Solothurn

10 Questions for Nadine Brunner

After a long period of searching with many U-turns, the Solothurn native came to the conclusion that her professional happiness could be found neither in an office chair as a polygraph nor on a school bench as an environmental engineer, whereupon she began working in the then new Irish Pub.

Stations at the Landhüsli and the Absinthe Bar followed before she was brought on board Solothurn's newest cocktail bar by André "Haui" Haueter a year ago.

Despite the fears associated with the Corona crisis, Nadine hopes that humanity can draw something positive from 2020 and learn to overcome crises together.

The 10 questions

Who would you like to have served a drink?
The author and biochemist Gottfried Schatz a Sazerac. He was one of the pioneers of mitochondrial research and he taught me to love science.

2. The first thing you do when you start working?
I get an overview of the tasks that need to be done.

3. What do you love about your job?
The simplicity. You put down a drink, give a smile and most of the time you get an honest laugh back. Sure, it's a bit more difficult with the mask, but you can also laugh with your eyes (laughs).

4. What gets on your nerves the most?
Disrespect. When people don't realise how much good they are getting.

5. A world without social media would...
... certainly be less connected. But people would also be more aware and mindful and would look more to themselves and other people.

6. What was your craziest trip?
My honeymoon. We went to Amsterdam, Dublin and Palma de Mallorca in ten days.

7. the most unusual cocktail you've ever mixed.
At the Landhüsli, a regular once told me to serve him a drink with beer, red wine, spirits and a filler. It wasn't bad at all. I was amazed myself.

8. the last luxury you treated yourself to.
Today I bought a keyboard for my laptop (laughs).

9. three qualities to describe you.
Direct, cheerful and dreamy.

10. the last 100 francs and only 24 hours left...
A simple dinner and a nice glass of whisky with my husband.

Nadine's Mix Tip

Dinner jacket Cranny

3 clFour Roses
3 clRémy Martin VSOP
3 clCranberry Juice Ocean Spray
2 BlCinnamon syrup (homemade)
2 DashesCardamom bitter

Decoration: Dried apple slices.
Preparation: In a mixing glass. Serve in a tumbler on ice and smock with sea buckthorn/ginger.

This article appeared in
Issue 5-2020

BAR NEWS magazine as single issue

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