Wie man Cocktails macht | SWR Handwerkskunst

Shaken or stirred? For Tobias Petri, this is a crucial question—and an art that must be learned. He has been running the Spiritus Bar in Mainz for 15 years and has now made it into the Falstaff Bar Guide's top ten cocktail bars in Germany. Petri and his team do not offer a menu, but instead cater to their guests individually. For their cocktails, they only use juice or syrup that they make themselves in a time-consuming process. Just like New Yorker Jerry Thomas, who wrote one of the first cocktail books in 1862 and also couldn't rely on industrial products at the time. Why is it worth the effort? What tools do you need? Which glass is suitable for which drink? And: Is making cocktails even a craft? “Definitely,” says Tobias Petri, and not just because of the homemade fruit additives: “When you've made 150 or 200 drinks here in one evening, whether you're stirring or shaking, you know what you've done the next day.” IN THE VIDEO Tobias Petri, owner Joschka Pelgen, bar manager CREDITS Author: Simone Brock Director: Kimon Schanze Camera: Bettina Lichtenauer, Till Talmann Sound: Dennis Jankovic Editing: Sabine Dietrichs-Jany Graphics: Katharina Flamm Editors: Dorothee Eisinger, Rolf Hüffer Social media editors: Land und Leute RP Online