- shrub
When you reach Henri-Blanvalet street in the Eaux-Vives district, the sound of laughter and conversations will lead you straight to the two addresses of Bottle Brothers in Geneva, Petit Bottle and its younger brother, the Grand Bottle. All year round the trendy, cosmopolitan guests mingle on the terraces of the two establishments in a happy brouhaha. While adjacent and united by the same philosophy, each bar has its own “personality”. Petit Bottle: the original Bottle Brothers Opened in 2012, the original Bottle Brothers was meant to be a wine bar. It became a cocktail bar instead. Rather small and narrow,
Last November, Yoann Lazareth, Assistant Bar Manager under Anthony Boschat at the Beau-Rivage Palace in Lausanne, welcomed me at the BAR for a tasting of their Autumn-Winter 2016 cocktail menu. While enjoying their impressive drinks, I seized the opportunity to learn a little about the creation process of a palace cocktail menu. The democratization of the palace universe When one thinks of palace hotels, what comes to mind is luxury and elegance. While the quality of hospitality remains high and, let’s be frank, the room prices unattainable for most people, part of the services have become more affordable; a change
For those of you who don’t know about shrubs, they’re basically syrup mixed with vinegar for longer preservation. They can replace citrus in cocktail recipes. Ever since I learned about them I was curious to 1) taste some, 2) make some.With the spring coming I wanted to experiment with some seasonal fruits: rhubarb. Rhubarb shrub Rhubarb – 2.25 kgs Powder sugar – 850 grs Raspberry red wine vinegar – 2 dl Cut rhubarb stalks into small pieces and weigh them. Place them in a glass or stainless steel container . Let them simmer with a third of their
Last Saturday I was invited to a friend’s house for dinner. She asked her guests to bring drinks while she would take care of the meal. To be safe I bought a bottle of Riesling wine, a safe staple for the apéro, but decided to prepare a cocktail as a post-dinner/pre-going out drink. As I didn’t want to carry my bottles and barware with me, I had to think of something that I could pre-batch at home. I also wanted to go seasonal if possible. In my fridge I had a bottle of home-made rhubarb shrub. I decided to mix it with