Dear Bartenders, colleagues, friends and cocktail enthusiasts,
Spiegelau has created the perfect series for those who live and work to an extraordinary standard: The Perfect Serve Collection by Stephan Hinz.
Stephan Hinz is an internationally award-winning Bartender, owner of the “Bar Little Link” and director of the first-class Beverage Catering Company Cocktail Kunst in Germany.
With nearly 500 years of expert knowledge in glass production, Spiegelau developed the Perfect Serve Collection by Stephan Hinz to satisfy the requirements of modern drinking culture.
The ten products within the series have been designed to cater to the needs and demands of a modern bar, with each glass expertly sized to accommodate every cocktail and beverage, whether classic, inventive, or whimsical.
Thanks to their specially cut decoration, the glasses have a unique refraction and brilliance, and show the composition of all drinks with their simplistic design. From the brilliant optics, to each glass’ durable weight, to the sound of the glasses in cheers, all senses are stimulated.
The series ticks all the boxes: they are perfectly balanced in size and weight; fit into off-the-shelf coolers for pre-cooling; and are extremely resistant to scratches and breakage, as well as dishwasher safe.
Watch the video below to experience the Perfect Serve Collection by Stephan Hinz, making every occasion a special moment of pleasure. (Youtube Link)
That’s what happens when World Class Bartenders meet with the Ketel One Vodka FAMILY in a Photo Shoot Session in Amsterdam..pure MAGIC!But the FAMILY doesn’t stop there. Enjoy this video where Bob Nolet goes on a bar tour of Amsterdam with his..”Extended Family”
Here I am with my brand new Cocktail called
“The (KETEL ONE) Dutch Moustache Companion”
-25 ml KETEL ONE VODKA
-25 ml lemongrass infused Dry Vermouth
-10 ml Benedictine
-5 to 10 ml Grand Marnier (suiting your Country taste)
-3 Dashes Orange bitter
-Flamed Rosemary on the rim of the glass for another level of experience
Throwing technique GLASS:
Vintage Coupette Suggested Pairing:
Granny Smith Apple ball rolled with a smoked salmon slice and cracked black pepper.
Key points of the drink are:
– it is easy and fast to prepare,
– using an elegant performance that will get people’s attention and curiosity
– can be drunk at any time of the day
– it is an old style drink with a (contemporary) Vodka soul
– it includes ingredients easy to find in any bar
– it integrates perfectly with nearly any Bar Menu’s style
The Negroni, an elegant classic that has brilliantly survived the test of time, has always been the great companion of all my journeys.
The drink I made for this precious little book is called “Camillo in Xela” where Xela is the indigenous name for Quetzaltenango which is the place in Guatemala where the House of Zacapa is located and where this Rum is aged at 23 .000 metres; of course you all know who Camillo is…
30 ml Zacapa 23
17,5 ml Campari
25 ml Carpano Antica Formula
5 Coffee Beans plus 2 for the garnish
– Glass: Rocks
– Method: flame the coffee beans with a blow torch, add it to the mixing glass and crush them with the flat end of a barspoon.
Add ingredients and stir without ice for half a minute, then stir with ice and double strain over fresh crystal clear ice.
– Garnish: Long Orange peel attached to the rim of the glass, with two coffe beans inserted and flamed with a small blow torch in front of the guest; this to emphasize the coffee aroma mixed with the caramelized essential oils of the orange.
‘Being from Italy where coffee is a very important element of the culture, I was curious to play with the toasted flavour of this amazing ingredient, matched with the bitterness of the Campari, the complexity of the Carpano Antica Formula and the beautiful hints of vanilla, almond and chocolate of the Rum Zacapa 23 coming from Guatemala, one of the world’s leading coffee producer countries’
If you haven’t already, please take a minute to join the #MaxLaRoccaTribe to access exclusive content that will take your career and your establishment to the next level!
By joining, we will make sure you also receive the latest updates about my activities.
I am also excited to share with you straight away, my exclusive free 60-page PDF of guests’ feedback, memories, celebrations, dreams and also a great resource on how to use the right words when communicating with your guests face to face, by email, through your menu or with your social media platforms!
Dear readers, I’ld like to introduce you to THE BULLEIT MAN COCKTAIL
For this drink I’m gonna be using a Super Premium Bourbon as a base and what is different from other Bourbons is that Bulleit has a High Rye Content that makes it a spicy with a very distinctive character.
My insipiration for THE BULLEIT MAN came from Mr. TOM BULLEIT that in ’87 left a successful carrer as a lawyer and risked everythingto fulfill his big dream:
Bringing back to life his great-great grandfather’s bourbon recipe from 1830 and starting the Bulleit Distilling Company.
This Bourbon is very silky and delicate at the first sip, has a nice vanilla and pralines aroma but with a rich and long finish to it.
I wanted to enhance the spiciness of this whiskey even more, by adding a little bit of cinnamon syrup, muddle the ginger, then balance it out with some fresh lemon juice, and add the egg white to give the drink a nice frothy head that will feel silky on your lips when you drink it.
Now give it a nice smiley shake!!
Always remember to Listen to the Ice, that is the alarm bell that will tell you when a great cocktail is ready!
Since I’m in Italy I decided to use some nice Italian Red Wineand float it on the top.
Then for an extra level of flavour, I’ll grind a Tonka bean on top that will give a nice vanilla aroma on your nose while you drink it.