These are the recipes of the finalists "Barkeeper of the year 2022" who presented their cocktail creations at the Swiss Bar Awards on October 23, 2022.
Bees at Work
Sarah Madritsch | Igniv, Zurich
4 cl | Morand Mixology Quince |
2.5 cl | Roku gin beeswax infusion |
0.25 cl | Chartreuse Jaune |
1.25 | Honey syrup Monin |
3 cl | Taylors Extra Dry White Port Chip Dry |
4 cl | Quince Cordial (Homemade) |
Deco: Honeycomb Lace Tuile
Preparation: Add honeycomb ice cubes to guest glass. Add ingredients with ice to shaker, toss and strain into guest glass.
Homemade ingredient: 10 cl quince juice filtered with agar-agar, 5 cl quince oleo-saccharum, 3 cardamom capsules, 0.5 grams of mustard seeds (ground), 1.5 cl apple cider vinegar. Cooked sous vide during one hour at 42°C. Balance with acid and sugar.
537 Cuba
Christophe Pinto | Funky Claude's Bar, Montreux
1 cl | Jim Beam Devil's Cut |
5 cl | Havana Club Selección de Maestros |
1.5 cl | Muscovado syrup Monin |
1.5 cl | Lime juice |
6 cl | Tepache (Homemade) |
Decoration: Grated dehydrated lime
Preparation: Shake bourbon, rum, syrup and lime juice and strain into a mixing glass. Add Tepache, stir briefly and strain into a bowl.
Homemade ingredient: 1.5 liters of water, 150 g brown sugar, 1 pineapple, 1 cinnamon stick, 1 tonka bean, 10 seeds coriander, 5 g orange zest, 3 green cardamom capsules. Ferment in a jug, bottle, leave for 24 hours.
Versus
Léa Pahud | L' Alambic Bar, Genève
4 cl | Martell Cognac VS |
2 cl | Morand Mixology Starred Anise |
1 cl | Bols vanilla |
2 cl | Lemon juice |
1.5 cl | Cinnamon, nutmeg, orange, bitters, honey syrup (Homemade) |
4.5 cl | Grapefruit juice |
Decoration: grapefruit pulp, star anise, cinnamon stick
Preparation: rolls and finestraines
Homemade ingredient: mix 200 g sugar with 200 g water, add 3 g cinnamon powder, 1 g nutmeg powder, 3 orange zests (about 1.5 cm each) and boil for 5 minutes. Filter and bottle. Add 30 dashes of Bitter Truth "Essence of Cuba-Honey".
Ukiyo
Rebekka Anna Salzmann | Angels' Share, Basel
4 cl | Roku Gin |
2 cl | Olmeca Altos Tequila Plata |
0.5 cl | Bols Cucumber Liqueur |
5 | Dashes Choya Yuzu Liqueur |
4 cl | Japan Sencha Tea Cordial (Homemade) |
5 cl | Lychee nectar |
Decoration: Matcha tea powder (glass rim)
Preparation: Shake all ingredients with ice and double strain into pre-chilled tumbler.
Homemade ingredient: Mix 4 dl water with 300 g sugar and bring to a boil. Add 4 teaspoons of Japan Sencha tea and steep for 4 minutes. Strain, let cool and then add 26 g acid mix (citric, malic and tartaric acid) and 1.25 cl saline solution (300 g salt/liter water) and stir.
Mystical Rose
Michael Müller | Gütsch Bar, Lucerne
5 cl | Havana Club 7 years-Blueberry Milkwash |
3 cl | Jim Beam Apple |
2 cl | Blueberry Purée Monin |
2 cl | Lime juice |
2 cl | Ginger juice |
3 | Dashes vanilla bitter |
Decoration: blueberries, apple slice
Preparation: Shake all ingredients with ice and double strain into guest glass (without ice).
Havana Club 7 years-Blueberry Milkwash: Blend 50 cl Havana 7 años, 25 cl milk and 250 g blueberries, vanilla extract and cinnamon, add 5 cl lemon juice, let stand for a few hours and then strain.