Collage and photography © Oliver Schwarzwald

Don't call it Mocktail !

In 2020 I had the idea for food pairings with non-alcoholic alternatives and this blog. I was looking for contacts in the upscale gastronomy to gather inspiration and exchange ideas about the emergence of non-alcoholic alternatives. After all, the idea of pairings in upscale restaurants is nothing unusual. But non-alcoholic wasn't really happening there yet. I asked Eva Pankalla from AKI (Altonaer Kaviar Importe), at the time my only contact in the world of high-end gastronomy. I had already been working as a photographer for AKI and thought I would suggest a non-alcoholic pairing with caviar. Eva couldn't help me with that, but she linked me directly to Dennis Ilies and Daniel Hammer from Puzzle Bar. "The guys there would be tinkering with something non-alcoholic," Eva said. I quickly realized that would be the understatement of the year. I had no idea at that moment that Dennis was Kevin Fehling's former sous chef. That the bar was an extension of his three-star restaurant, The Table. The only three-star restaurant in Hamburg. And, that Puzzle Bar was named "Newcomer of the Year" by Faltstaff 2021 magazine. This year, by the way, it is again in the Bar Guide, with distinction. And rightly so! Dennis invited me directly to look over the shoulders of him and Daniel. My feeling: respect to fear-filled admiration coupled with great joy! What I was able to see and experience with Dennis, mixology expert and head bartender Daniel was not only craftsmanship perfection at the highest level, but also an extreme love for the products, perfection down to the last detail, passion for the products and the desire to break new ground. And they are so friendly, open, helpful and committed. Thank you!

"More and more guests are asking for drinks without alcohol. That's why we've created a handful of recipes that will rotate monthly on our menu," explain Daniel and Dennis. Daniel and Dennis explain.

At the moment, the menu includes, the Columbus see picture below. The Manza, consisting of Seedlip Groove 42, White Port Distillate, Palo Santo, Chamomile, Orange, Rosemary, Lemon, Malic Acid, Salt and Granité. Served similar to the Mora, in front of the guest. A truly great drink. Complex and exciting to the last drop! I love it!Also on the menu is the Lemon & Coffee. Consisting of cold brew coffee, cardamom tea, lemon and Demera sugar, beautifully shaken and served with a rich head of foam. Coffee and cardamom tea harmonize perfectly and the lemon adds fresh acidity. Also here 10 out of 10!