Swiss Bar Awards 2022

Finalists cocktails

For the 20th anniversary of the Swiss Bar Awards, there were five finalists this year in the category "Barkeeper of the year". They mixed live in front of the audience for the bet.

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 clMorand Mixology Quince
2.5 clRoku gin beeswax infusion
0.25 clChartreuse Jaune
1.25Honey syrup Monin
3 clTaylors Extra Dry White Port Chip Dry
4 clQuince 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 clJim Beam Devil's Cut
5 clHavana Club Selección de Maestros
1.5 clMuscovado syrup Monin
1.5 clLime juice
6 clTepache (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 clMartell Cognac VS
2 clMorand Mixology Starred Anise
1 clBols vanilla
2 clLemon juice
1.5 clCinnamon, nutmeg, orange, bitters, honey syrup (Homemade)
4.5 clGrapefruit 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 clRoku Gin
2 clOlmeca Altos Tequila Plata
0.5 clBols Cucumber Liqueur
5 Dashes Choya Yuzu Liqueur
4 clJapan Sencha Tea Cordial (Homemade)
5 clLychee 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 clHavana Club 7 years-Blueberry Milkwash
3 clJim Beam Apple
2 clBlueberry Purée Monin
2 clLime juice
2 clGinger juice
3Dashes 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.

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