#bartourist

[1bartourist]

Good morning bartenders ! ⁣ Before We start #𝐬𝐮𝐩𝐚𝐬𝐚𝐰𝐢𝐧𝐠 this week, check out my 🎥 made with the last #𝐛𝐚𝐫𝐭𝐞𝐧𝐝𝐞𝐫𝐨𝐟𝐭𝐡𝐞𝐰𝐞𝐞𝐤 - 𝐊𝐚𝐬𝐩𝐚𝐫 𝐅𝐞𝐧𝐤𝐚𝐫𝐭. ⁣ This 🍸 is easy to reproduce at your bar and sooo good 🤩 It reminds me of my beloved „𝘊𝘰𝘳𝘱𝘴𝘦 𝘙𝘦𝘷𝘪𝘷𝘦𝘳 𝘯𝘰.𝟸”⁣ ⁣ Enjoy and shake on! ⁣ ⁣ 🎥bartourist⁣ 🍸Kspar Fenkart #bartourist #cocktailvideo #bartending #bartender #zurich #central #switzerland #wermu #vermouth #cocktailrecipe #bartenderslife #cocktailblog #travel4cocktails #rawbartending #mondaymood #goodstartoftheweek #cocktail (hier: Central) https://www.instagram.com/p/BzpXPryomMb/?igshid=1x08c9hfup69s

[1bartourist]

Alright! 💥I’m back with a new recipe 🍸⁣⁣ I wonder how You like it...⁣⁣ •𝐂𝐡𝐞𝐫𝐫𝐲, 𝐒𝐡𝐞𝐫𝐫𝐲 𝐂𝐚𝐭𝐫𝐢𝐧𝐚•⁣⁣ 🍸⁣⁣ 𝟹𝟻𝘮𝘭 𝘗𝘢𝘵𝘳𝘰𝘯 𝘈𝘯𝘦𝘫𝘰⁣⁣ 𝟸𝟻𝘮𝘭 𝘔𝘢𝘳𝘵𝘪𝘯𝘪 𝘙𝘶𝘣𝘪𝘯𝘰⁣⁣ 𝟻𝘮𝘭 𝘥𝘳𝘺 𝘴𝘩𝘦𝘳𝘳𝘺⁣⁣ 𝟹𝟶𝘮𝘭 𝘤𝘰𝘭𝘥 𝘱𝘳𝘦𝘴𝘴𝘦𝘥 𝘤𝘩𝘦𝘳𝘳𝘺 𝘫𝘶𝘪𝘤𝘦⁣⁣ 🍦𝘮𝘢𝘵𝘤𝘩𝘢 𝘱𝘰𝘸𝘥𝘦𝘳 + 𝘩𝘰𝘳𝘤𝘩𝘢𝘵𝘢 (🇮🇹) 𝘦𝘴𝘱𝘶𝘮𝘢⁣⁣ ⁣⁣ This cocktail is inspired by the mexican, satirical figure, icon of the Day of dead ... presented in a humoristic way 😉⁣⁣ 💀I love the idea of mocking the death rather than being afraid of it. In the end We’re also eventually all equal.⁣⁣ ⁣⁣ 📸bartourist⁣⁣ ⁣⁣ Cheers! #bartourist #tequila #patron #martini #cocktailrecipe #bartending #bartenders #cocktailart #cocktailphotography #cocktaillover #thirsty #drinks #mixology #gastronomy #zurich #visitzurichbars #felixbar #rawbartending (at Felix) https://www.instagram.com/p/B0D4DzVIFex/?igshid=5kseky3q41i6

[1bartourist]

11th birthday of 🌱 𝐆𝐢𝐧 𝐁𝐚𝐬𝐢𝐥 𝐒𝐦𝐚𝐬𝐡 and... another day of #supasawing 🍋 Combine these two occasions into one and You’ll get my riff on this green beast of a contemporary classic.⁣ ⁣ “𝐁𝐚𝐬𝐢𝐥 𝐢𝐧 𝐏𝐚𝐫𝐢𝐬” 🇫🇷⁣ 3cl gin⁣ 8cl franciacorta ⁣ 1 elderflower flavored teabag ⁣ 10ml sugar syrup (1:1)⁣ 10ml 𝐒𝐮𝐩𝐚𝐬𝐚𝐰𝐚⁣ bunch of basil leaves⁣ 4 drops of bergamot aromatic oil⁣ ⁣ 🛠Method: ⁣ •I pour everything into a cream syphon (apart from bergamot oil) ⁣ •then I drop in a couple of ice cubes inside ⁣ •I charge it with NO2 and shake⁣ •then I slowly release the gas from syphon (for the sake of making it look nice on the picture I poured it directly into the glass 😉) and double strain it into a coupette glass⁣ •last step is to drop the bergamot oil on top and voilà⁣ ⁣ 💡The idea behind it is to combine characteristics of two classic cocktails (Basil Smash🌱 and French 75🥂) into one giving it a twist by using moder cocktail making techniques.⁣ I’ve featured this cocktail a while ago already but it’s just working so good that I had to come back to it 😁 ⁣ In the end, the sparkling wine that I use comes out flat, but that helps us to save and re-use all the franciacorta that’s been open for too long to serve it to the guests in a classical form🍾 📸 @joeytimmann #bartourist #rawbartending #basilsmash #birthday #supasawa #cocktails #bartending #travel4cocktails #basil #felixbar #cocktailrecipes #cocktailblogger #zurich #visitzurich #drinks #bartenderz (at Felix) https://www.instagram.com/p/Bzvig8novsS/?igshid=cl59pmyybzp8

[1bartourist]

☝️ It’s hard to choose the right 𝐠𝐢𝐧 for your cocktails 🍸 ⁣⁣⁣ ✌️It’s even harder to choose the right 𝐬𝐨𝐮𝐫𝐢𝐧𝐠 𝐚𝐠𝐞𝐧𝐭 for it 🍋⁣⁣⁣ ⁣⁣⁣ 🤔⁣⁣⁣SOLUTiONS⬇️ ⁣⁣⁣ ☝️As You can see I’ve already found the solution for the gin issue... just carefuly and precisely meassure equal parts of your favorite products and voilà 😁⁣⁣⁣ ⁣⁣⁣ ✌️ I’ve experimented with the #supasawa on many occasions before but this time I wanted to bring this product a bit closer to your attention in the upcoming week. I wonder if You‘ve already had a play around with it? 🤔⁣⁣⁣ 📸 @joeytimmann ⁣⁣⁣ #bartourist #rawbartending #sour #supasawaweek #cocktails #gin #whichgin #allofthem #zurich #felixbar #cocktailcreations #lemons #supersour #cocktailingredients #funbartending #barkeeper #switzerland #pour #freepouring #upcomingweek (at Felix) https://www.instagram.com/p/BznzTtlotT_/?igshid=1i98qixdhitj2

[1bartourist]

🍸”White Grapefruit” by Kapsar Fenkart👇⁣ 4cl Gin ⁣ 2cl white Wermut ⁣ 1cl lime juice ⁣ 1cl Roses lime cordial⁣ 1cl sugar syrup ⁣ 2 Dash Orange Bitters⁣ ⁣ 🛠Method: pour all ingredients into a shaker / shake with ice cubes / double strain into chilled coupette glass Kaspar: The cocktail is very fresh and at the same time it has a strong citrusy aroma. It has notes of fresh grapefruit, which is how the name came about. A nice refreshing short drink for every occasion. #cocktails #bartouring #bartourism #bartourist #cocktails #wermut #centralzurich #bartender #cocktailcreations #classiccocktails #cocktailtwist #visitzurich #vermouth (hier: Central) https://www.instagram.com/p/BzdKs3-o1sm/?igshid=1tgz9nr6sdq4a

[1bartourist]

🍸”When a kitchen chef steps behind a bar”🍸⁣ The new #bartenderoftheweek has landed 🛬⁣ Ladies and gentlemen I introduce to You - Kaspar Fenkart! ⁣ ⁣ Check out the full interview with him - just click the link in my BIO 👇⁣ ⁣ 📸bartourist⁣ ⁣ #bartourist #centralzurich #wermut #sportsbar #bartending #swissbartender #bartourism #interview #cocktails #interview #barkeeper #barlife ⁣#visitzurich #zurichbartender #kreis4 #cocktailblogger #cocktailblog #thirsty #bartenderstechniques #classicbartending (hier: Central) https://www.instagram.com/p/BzaHFgmI0X2/?igshid=sxpvuordvqzg

[1bartourist]

Who is my next #bartenderoftheweek?🤔 Find out tomorrow! 🤩 This week’s posts are coming in following order:⁣ 1) 🖊interview with the #bartenderoftheweek⁣ 2) 🍸his signature cocktail and the recipe for it⁣ 3) ⚖️his review on a chosem spirit⁣ 4) 🍾the bar’s review⁣ ⁣ Stay tuned for more ☝️ #bartourist #travel4cocktails #bartender #interview #cocktailblogger #cocktailblog #cocktails #zurich #visitzurich #bartenderlife #cocktailphotoshoot #barkeeper #drinks #bartenders #barlife (at Zürich, Switzerland) https://www.instagram.com/p/BzYt7MFIGFn/?igshid=6cpvl240ot8l

[1bartourist]

How do You use absinth in cocktails? I know that most of us use it in small quantities (dashes,drops or spray 💦) I took it as a challange to create a cocktail that will contain a full portion of it (4cl) and must say that I’m pretty proud of both my cocktail creation 🍸 and the picture 📸 of it I took 😁 🧪”Blue Fairy”: absinth (Clandestine) • lemon juice • orgeat syrup • pineapple milk Method🛠 all together is blended, and clarified with centrifuge. This process gives it an amazing smoothnes and brings all the freshness from absinth that blends amazingly with nutty notes of orgeat. Color? 🤔Just the food coloring (😁) because I’m not a big fan of current trend of see-through cocktails that look like water and this is exactly what happened to mine after clarifing process 😓 A drop of viollet solution solved the problem 😉 Let me know what You think 😁 By the way, You can come by anytime and try jt at @felix_zuerich / Kalkbreitestrasse 8 #bartending #bartender #cocktailsofinstagram #bartourist #travel4cocktails #clandestine #absinth #schweiz #switzerland #cocktailcreation #cocktailoftheday #cocktailphotography #drinks #drink #cocktailculture #shakeandstrain #bartenderslife #drinkphotography #sundaypost #sundaydrinks #cocktailrecipes #cocktailblogger #cocktailnight (at Felix) https://www.instagram.com/p/BzEBDt0ogZw/?igshid=15q8qgficv1n9