Garçon

SCHANIGARTEN open now!
This saturday we open a small improvised part of our summer terrace. Next week, when the rain is back, we will build it up properly. But until then, sun is out and the Schani is open!

GESUCHT
Wir suchen ein neues Gesicht für unsere Bar. Du solltest Freude an Menschen, Musik, hochwertigen Produkten und der Arbeit im Team haben. Mehrjährige Erfahrung mit C**ktails und Spirituosen ist ein Muss, da wir schnell eigenverantwortliche Unterstützung brauchen. Am liebsten AB SOFORT.
Du bekommst je nach Wunsch eine Arbeitswoche mit 3-4 Abenden, humane Arbeitszeiten bis i.d.R. max. 1 Uhr, tolle Gäste und viele Freiheiten in der Drink-Entwicklung mit ausgesuchten europäischen Spirituosen.
Melde dich gern via DM bei uns für ein Kennenlernen.

OPENING DAYS CHRISTMAS
This year again we are closed for christmas dec 24th to 26th, but will be back for the holiday week from dec 27th until dec 30th.
New Years we will celebrate with our families and friends and take a few days off, so we will be closed dec 31st until jan 3rd. On jan 4th we will be back open as usual!
Thank you for an amazing year together, for everybody stopping by, helping us out and making our bar the lovely place it is.
HAPPY HOLIDAYS AND MERRY CHRISTMAS TO ALL OF YOU.

SATSUMA

Autumn begins with the start of the citric fruit season. Our first pick for our new menu is a japanese tangerine (mandarine) variation, which luckily is grown and farmed as well in sicily, called SATSUMA.
This type has a green skin and orange, juicy, sweet pulp. The rich lemonade we make of it is paired with gin, mineralic dry vermouth and a touch of yellow stone fruits.
Your new favorit drink for this weekend!

We constantly work on NEW DRINKS. If it is to add a drink with a fresh seasonally grown ingredient we found on the market, to launch a new menu, or add a drinks that adds something new to the existing one.
Sometimes trying new things happens when we have time on quiet evenings, or a regular asking for something new. And sometimes we meet up to bring all our ideas to the table. 4 menus a year, one for each season. Many many drinks we drank, and many more to come.

We care about DETAILS.
While we give our drinks little to no decoration, we focus even more on what is in the drinks and how we mix it. Only great ingredients can make a great drink.

WHISKEY SOUR WEEK
Our friends from invited us to join their Germany wide celebration of the most iconic Sour. Their whiskey fits perfect in our idea of a sustainable cocktail bar working with products as regional and good as possible, while they produce close to Berlin, using the rye that’s growing there.
After some years of working with them, we know the strengths and weeknesses of that whiskey quite good. As a result, we created three a bite more delicate sours, one even using Verjus as a more regional acid-alternative compared to our organic sicilian lemons, which are hard to get during summer.
So, without further ado, these beauties are on our menu for sou to try from today on until next week saturday.

MARILLE
Fresh from the market, we got you some deliciously ripe Marille from Alto Adige (it’s apricot in english, but really it’s not the same). And while experimenting with most of them for the next weeks, we decided to mix some as a stupidly delicious Bellini this weekend - and call it Marillini.
As long as it lasts!

Wine
We like to drink wine. A cold glas of Rosé on a hot summer evening, or a juicy Pinot Blanc after work - what could be better!
Even though we are a cocktail bar, we serve delicious wines, produced by passionate wine makers, selected depending on the season with our partners and friends and
Find our wine menu via the link in bio.

ADONIS
For us THE aperitif. Light, rich, complex, bitter sweet - and low in alcohol. Made out of fortified wines only, grapes are this classics main ingredient. And while beeing an aperitif, this cocktail is a go-to for every time of the evening.
Come by, give it a try and find out about our more modern versions of this beauty.
Photo: Karin Brunner

holiday season