Darwin's

If you like Piña Colada's...

Seit langer Zeit mal wieder im Pearlz

Aber zum ersten Mal am neuen Standort

Hatte mit einem Kumpel etwas zu feiern, da kam der
natürlich sehr gelegen

After quite some time I send some signals...
With a new drink I created

Conchagua
30 ml
20 ml Jaune
20 ml fresh lime juice, 6 hours at rest
20 ml freshly squeezed pineapple juice
15 ml agave syrup
Smoky, herbal and sweet. A rare combo to find. This one works very well for me. Whoever doesn't flee from smoke will pour this one down with joy.
Conchagua is a Salvadorian volcano on which feet will be built starting 2022.
I dug myself into for 2 years now and I'm still blown away. I would like to encourage all my Cocktail friends to dive into this subject.
It is NOT a get rich quick scheme.
It is NOT mostly for criminals.
It is NOT boiling the oceans.

It is the opposite of all above.

It will hand you financial freedom.
A permissionless, monetary network, free of discrimination and governmental surveillance.
Bitcoin is Hope

2020 ends well...
after almost five years at the company I lost my job in November due Corona
/ I got my butt up, applied, had interviews and finally signed a new contract yesterday
Pandan French 75
20 ml TEN
25 ml .schnaps Pandan
15 ml fresh lemon juice
5 ml Demerara sugar syrup
60 ml Rosé Champagne
Original recipe of course calls for blanc champagne but hey, according to Rick James "this is a celebration, bi***es"
shake all ingredients except the champagne and strain into champagne flute. Top up with champagne of your choice.

Bacon OF
60 ml Black Forest Bacon
10 ml sugar syrup
2 dashes
Slice of fried Black Forest Bacon
Werbung für Barkultur/ ad due brand linking

Loose Talk , Tom Sherring, 2017
inspired by
25 ml Rittenhouse Rye
12,5 ml
12,5 ml Chartreuse Jaune
12,5 ml lemon juice
12,5 ml lime juice
25 ml Maraschino
5 ml Dom Benedictine
one of the best Last Word variations using exchanged ingredients.
Hooray! Thanks Sandra for the post almost a week ago😋
**k

Werbung / ad due brand linking
ISLA DESDERRADA
by ._holmes
Inspired by

0,75 oz Tepeztate
0,75 oz Overproof 60%
0,5 oz .rum pineapple
1 oz fresh pineapple juice
0,5 oz lime juice
0,75 oz orgeat
2 dsh chocolate Bitters
4 dsh
Recently I purchased the Plantation Pineapple to pimp up my tiki game which is... well, rather neglected. I don't even own a 🤷🏼‍♂️
I saw this on erbsis insta and thought I'd give it a reshake. Mezcal and Rum married? sure thing. It was pretty handy having had a very ripe pineapple so the juice was just perfect for the balance.
Did you notice the lil fella on that glass straw? LOVE HIM SO MUCH❤
made by my friend Andrew from
visit him for beautiful sustainable glass straws and muddlers
**k

Humidor
Spontaneously I reshook the Humidor which popped up yesterday eve via my Cocktail buddy Charles aka who was himself inspired by my other friend Matthias aka
knowing that Charles and I share very similar tasting preferences I was pretty certain I wouldn't ve disappointed.
Let me put it in one word:
Smoketacular
Humidor
45 ml Ron Zacapa
15 ml Tepeztate
15 ml
15 ml Dom
5 ml sugar syrup
1 dsh orange bitters
1 dsh xocolatl mole bitters
werbung / ad due brand linking
**k

Stingerli reshake of .de
60 ml
15 ml
3 dsh
Since supplied me a bottle of
Mount Rigi the drinkstagram community shakes madly for delicious recipes. My friends of .de had the idea to transform a 'Stinger' into swiss colours by using Mount Rigi.
It is a refreshing and surely tasty result, yet just as my fellas said, in danger of getting diluted quickly. So I drank it fast :D
If you wanna support not only a Swiss brand with the revolutionary idea to use Kirsch as a base head over to a small producer of highly recommended Cognac located at Saint-Saturnin in the outer region.
Likewise revolutionary Frédéric Bourgoin decided to finish Cognac in micro Barrique casks.
**k

Pineapple Day-quiri
30 ml .rum Pineapple
30 ml 8 anos
30 ml freshly pressed pineapple juice
15 ml freshly squeezed lime juice
10 ml Demerara sugar syrup
I skipped on the pineapple liqueur according to
A wee too sweet for my palate.
I don´t own Daiquiri Bitters, so I used none :-D
such a delicious twist on a regular classic Daiquiri.
I believe it would be an easy entry into the Cocktail world
if you were waving goodbye to S*x on the beaches, Zombies and friends. It is surely sweet due the pineapple juice. But somewhat fresh and well balanced. A potential crowdpleaser in my view.
 
 

The warning label
1 oz Cynar
1 oz 2014 MTQ 56% Vol. (the very last drops of the bottle)
1 oz
1 dash orange bitters
1 dash grapefruit bitters
Campari (rinse)
Another drink leaving me almost speechless. So complex, so full of taste. The delivers all aromas the spirits supply. No ingredient lacks in terms of presence. Although I went for the cask strength Revolte Rum I still got the rinsed which really surprised me. And I love clinching the first place in the race to reach my personal Amaro Everest. Reflecting the Drink it felt like attending a symphonic orchestra.
I guess the only reason the delight is tagged with a warning label is the high proof reality.

Pandan Old Cuban
6 mint leaves
30 ml 8 anos
20 ml .schnaps Pandan
22,5 ml fresh lime juice
15 ml Demerara sugar syrup
2 dash  
22,5 ml
the second Pandan drink, again Daiquiri yert this time royal.
Repeatedly Pandan comes in late, but with such a gentle and 
subtle manner. Personally, you might even go for a split base of 50/50 Rum and Pandan if you want more Pandan in your face.
I stay with the 20ml version as I found it more pleasant. 
So far, being it the second Pandan drink I liked it an inch better than in the Daiquiri (but that may come from the champagne :-D )

 

Mount Cuban
6 mint leaves
60 ml anos
22,5 ml fresh lime juice
10 ml
10 ml Demerara sugar syrup
2 dash
22,5 ml Champagne
Rigi - Zugersee - Switzerland
what have you got in mind?
Correct - height - clear blue lakes - scent of freshly grazed grassland full of a wide range of herbs -
and yes: clocks that run slower than elsewhere.
Mount Rigi combines all that. 
Initially "Rigi" is old german meaning "horizontal rocks and grassland straps" 
If you are at Zugersee, Mount Rigi is clearly visible featuring the mentioned attributes.
Perfect scenery for the growth of fresh herbs. In 2015 Albert & Alexander Tichelli created the Swiss Aperitif based on a cherry brandy which is quite unique as usual distillers use grains for a base. You can find the distillery at Zurlaubenhof, Zug which is currently owned by the Bossard
family.
Old Cuban is on my all time fav list and is hard to top. Yet I thought this little twist might be lovely for a change. And indeed, I thoroughly enjoyed the subtle role played in this Cocktail. Especially at the finish Mount Rigi successfully lifted 
me into Alp territory. 
Straight tasting:
Nose:  sweet, bursting with elderflower, woodruff, chamomile and mint.
palate: notable cherry combined with herbs mentioned above 
Werbung / ad 
bottle received from without conditions

Trans-Europe Express
beta cocktails
3/4 oz Sherry oak 12 years Single Malt (don't worry I didn't open the bottle just for the 😂) 3/4 oz
3/4 oz
3/4 oz Chartreuse Jaune
1 dash Peychaud's Bitters
1 dash orange Bitters
Green Chartreuse (rinse) .
Stir and strain into a coupe rinsed with
Green Chartreuse
By Ciaran Wiese
Don't know what to say... a by all means and seriousness, smashing cracking stunner. So much taste, still all ingredients able to taste. Bitter, sweet and herbal, a certain savoury as well. Honestly one of the best Drinks I have ever copied and tried and hell yeah, I've tasted a lot in the past two years.
If I was the inventor of this masterpiece I'd stop creating now😂
Werbung / Advertisement
GO AND BUY THIS BOOK 💪💪💪

Pandan Daiquiri
30 ml .schnaps Pandan
30 ml Carta Blanca
30 ml fresh lime juice
20 ml Demerara sugar syrup
In my recent stories you may have seen my newly bought bottles from my prime spirits go-to guy 's Schnaps
Again, I would like to express my gratefulness to you, Felix. Thank you so much for the gifted bottle of Morio Muscat which was a damn cool surprise.
Getting back to the Daiquiri quickly:
30 ml may not be enough for the Pandan hardcore lovers. For the start and first 15 secs you enjoy a solid Daiquiri but then Mr. Pandan crawls into your gum. Man, that impressed! Pandan appears tender, gentle and calm before it leaves the stage.
Absolutely loved it! Again, if you are up for more Pandan in your face, simply try 40ml or even 50ml and reduce rum likewise.
Personally I liked the 30ml split the most.

after much frustration during the week this cheered me up on Sunday night. If you are up for tenderly perfumed Vetiver might pimp it just as you wanted it.
Vetiver by
Rosé Brut
garnished with rosé babys breath
unbezahlte Werbung für Barkultur / unpaid ad / brand mentioning


☀️

just wanted to thank and team who implemented this freakin' cool idea within a single day
Even though many members of the chapters haven't met before we all felt united. We are all sharing the same questionable restrictions. Sharing all the same worrying thoughts about our future which is uncertain.
I dedicate this to all members of the chapters of
We will get through this!
Best wishes from Essen,

Couple days ago my drinksta pal nominated me for the Mountain Don't Challenge.
Mountain Dew? Barely get it here in Germany but instantly reminisced the first and last time trzying it. Let me put it this way. It isn't the lack of supply making it the last sip 🙈
therefore I am relieved Mountain Dew doesn't have to be an ingredient🤷🏼‍♂️😄 It just has to look like it.
by the way I am nominating in case she isn't already challenged.
Here we go
Chamechaude
50 ml
20 ml Chartreuse Verte
20 ml fresh lime juice
7,5 ml
5 ml Napoleon Mandarine
5 ml Demerara sugar syrup
5 ml Thyme liqueur
a true bomb of herbs of the Alps.
But man, IF you are on the herbal side of life this one is a sure thing. Take this as a very herbal twist of the Last Word.

Just another very sad day...
today our beautiful Bar scene probably got terminated after a leakage of Chancellor A. Merkel shi... hit the fan.
Total closure of Bars and other hospitality.
Length? we don't know yet. Wednesday is D-Day for many of the industry.
In the hunt of finding the bad guy German politicians found us, hospitality industry.
As Corona Virus is well researched, it doesn't exist in packed undergrounds, crowded buses or shops which welcomes people fighting for toilet paper and pasta. Thank you!
Due private house parties numbers will rise instead of getting them under control.
But who cares!?

Let's face it.
Our industry counts only rudimentary...

Hospitality Germany 2019

92 Billion Euros
2.100.000 employees
____________________________
Volkswagen HALF year 2019

96 Billion Euros,
600.000 employees
____________________________
any questions?
well, dear 2,1 million hospitality employees, go and VOTE next year! (as far as there is no Lockdown)

Curtain Call
3 fresh basil leaves, muddled
40 ml Carta Blanca
20 ml fresh lemon juice
15 ml Demerara sugar syrup
10 ml .de
30 ml Rosé Brut
by Green Door & Schwarze Traube Berlin
muddle 3 leaves of fresh basil in your tin tin and add the following
four ingredients. Shake and double strain into chilled Coupe glass. Pour the bubbly champagne over and dream
Weekend was Champagne time. We did a thorough cleaning of the bathrooms and kitchen while Toni stayed at his grandparents. 
If Toni was with us a cleaning would be simply impossible.
So I used the spare time to juggle with some experiments.
Champagne with, let´s say the most impossible partners.
Why? I just wanted to learn the taste. So even Ardbeg and Mezcal have been tested. Crazy... I know. Let me be clear to the greatest possible extent the tasting was awful :-D but still worth trying. And some pairings surprised. I`ll let you know the following days. 
Today though I come up with a 100% tasty Cocktail.
Curtain Call 
a Diva, not because of airs and graces but for it´s sheer class and royalty. Basil and Campari take you to the porch of an Italian orange farm. Earthy, biscuity and red berry notes are delivered by the champagne. Will wander on my all time favourite Champagne drink list

 

Monkey Business
45 ml Pyrat XO Rum
22 ml Banana liqueur
22 ml fresh lemon juice
15 ml
15 ml Tentura
1 dash
1 dash Chocolate
1 baby banana I have stolen from my son for garnish
Initially created by
this drink catched many of us drinkstagrammers.
I´ve seen so many reshakes I´ve felt almost compelled to jump on this train. And as soon as the tickets to this journey were stamped I knew why I was on the Monkey train. A very subtle banana scent is notable right at the start. For me in the past, banan wasn´t as easy as it always sounds, especially because I´m used to
Monkey Business though understands how to enlighten the
taste of fresh banana without being too pushy. But what really changes the game here is the Amaro which keeps the balance superbly. I also enjoyed the cinnamon in the finish which makes the drink great for this season. Fully worth to take the Monkey Business train!
Pic 4 of 4

Additionally I would like to raise some more attention to further curfews, such as in Paris. I dedicate this drink to and
who had to close the Bar until further notice.
Ridiculous that hospitality is the bad guy these days. This Bar and uncountable others did everything to make service possible with all restrictions. They have followed ALL instructions and still got passed the buck! Politicians, wake up!!!
The only thing you reach will be
PEOPLE DRINK AT HOME and get infected UNCONTROLLED

Coffee Boulevardier
#2
wait a minute? you already posted that yesterday man!
Well, kinda...
A week ago I asked you how a solid Coffee Boulevardier could be like.
Some of the answers were so convincing that I tried them
Here is Carissa's aka
method, a simple but awesome one.
Simply pouring (I dripped it) a ready to sip Boulevardier over Coffee...
1st mix
40 ml Bourbon
30 ml
30 ml
2nd
put 8 grams grated arabica espresso beans in a and drip it through
the result was delightful. Surely noticable but not too prominent in the first place, but a lovely balanced coffee taste and scent entered my senses when the drink started to develop.
Not as deep and laborious as yesterdays version but a certainly faster method.
I throroughly enjoyed the drink in my hand watching leaves fall on the wet street through my rainy wind...👼🏼DADDY!!! DADDY!!! 👶🏼
oh man I just woke up from a dream...🙄 gotta go folks🤷🏼‍♂️

Coffee Boulevardier
#1
40 ml Tonka bean infused Bourbon
30 ml Espresso dripped
30 ml .de
is the mastermind behind that advanced .
Thank's to the co-work, I can loudly all out:
Drip drip hooray!
what a sublime Cocktail!
For the I simply infused 120ml Makers Mark with a quarter of a tonka bean. 6 hours and the aroma successfully crawled into the liquid.
Antica Formula soaked and dripped through 8 grams of grated Espresso beans.
Campari was untreated.
The drink has a depth that we are all hunting for. And I didn't need any diggin'. Tonka bean delivers every scent the cold season is craving for.
I am so convinced of that drink I am sure to put it on the next Pop up Bar menu.

Can someone call summer back?
Bergamo Tonic (throwback summer 2019)
1 btl
fresh lemon juice
Demerara sugar cane syrup

orange zest
that is so far my all time Mocktail Aperitif Drink. Which one is yours?

Pomme Sour
Man what a surprise!
Instead of using
I wanted to focus even more on the apple flavours and it is a winner! Therefore I used the an Eau de Vie de of which I bought in last year. On porpuse I let Bitters wait sidelined to feel the real deal.
A 100%
6 cl La Dame Blanche, Eau de vie de Cidre, Domaine de Merval
3 cl fresh lemon juice
2 cl sugar syrup
1/2 eggwhite
Shake all ingredients and strain into chilled Tumbler
I thoroughly enjoyed this Sour and recommend you trying it.