Darwin's

Back again

5 years ago we have visited this gem for the last time (family business)

Now we returned with our son

First visit at Le Syndicat dates back to 2017, time flies

If you like Piña Colada's...

Seit langer Zeit mal wieder im Pearlz

Aber zum ersten Mal am neuen Standort

Hatte mit einem Kumpel etwas zu feiern, da kam der
natürlich sehr gelegen

After quite some time I send some signals...
With a new drink I created

Conchagua
30 ml
20 ml Jaune
20 ml fresh lime juice, 6 hours at rest
20 ml freshly squeezed pineapple juice
15 ml agave syrup
Smoky, herbal and sweet. A rare combo to find. This one works very well for me. Whoever doesn't flee from smoke will pour this one down with joy.
Conchagua is a Salvadorian volcano on which feet will be built starting 2022.
I dug myself into for 2 years now and I'm still blown away. I would like to encourage all my Cocktail friends to dive into this subject.
It is NOT a get rich quick scheme.
It is NOT mostly for criminals.
It is NOT boiling the oceans.

It is the opposite of all above.

It will hand you financial freedom.
A permissionless, monetary network, free of discrimination and governmental surveillance.
Bitcoin is Hope

2020 ends well...
after almost five years at the company I lost my job in November due Corona
/ I got my butt up, applied, had interviews and finally signed a new contract yesterday
Pandan French 75
20 ml TEN
25 ml .schnaps Pandan
15 ml fresh lemon juice
5 ml Demerara sugar syrup
60 ml Rosé Champagne
Original recipe of course calls for blanc champagne but hey, according to Rick James "this is a celebration, bi***es"
shake all ingredients except the champagne and strain into champagne flute. Top up with champagne of your choice.

Bacon OF
60 ml Black Forest Bacon
10 ml sugar syrup
2 dashes
Slice of fried Black Forest Bacon
Werbung für Barkultur/ ad due brand linking

Loose Talk , Tom Sherring, 2017
inspired by
25 ml Rittenhouse Rye
12,5 ml
12,5 ml Chartreuse Jaune
12,5 ml lemon juice
12,5 ml lime juice
25 ml Maraschino
5 ml Dom Benedictine
one of the best Last Word variations using exchanged ingredients.
Hooray! Thanks Sandra for the post almost a week ago😋
**k

Werbung / ad due brand linking
ISLA DESDERRADA
by ._holmes
Inspired by

0,75 oz Tepeztate
0,75 oz Overproof 60%
0,5 oz .rum pineapple
1 oz fresh pineapple juice
0,5 oz lime juice
0,75 oz orgeat
2 dsh chocolate Bitters
4 dsh
Recently I purchased the Plantation Pineapple to pimp up my tiki game which is... well, rather neglected. I don't even own a 🤷🏼‍♂️
I saw this on erbsis insta and thought I'd give it a reshake. Mezcal and Rum married? sure thing. It was pretty handy having had a very ripe pineapple so the juice was just perfect for the balance.
Did you notice the lil fella on that glass straw? LOVE HIM SO MUCH❤
made by my friend Andrew from
visit him for beautiful sustainable glass straws and muddlers
**k

Humidor
Spontaneously I reshook the Humidor which popped up yesterday eve via my Cocktail buddy Charles aka who was himself inspired by my other friend Matthias aka
knowing that Charles and I share very similar tasting preferences I was pretty certain I wouldn't ve disappointed.
Let me put it in one word:
Smoketacular
Humidor
45 ml Ron Zacapa
15 ml Tepeztate
15 ml
15 ml Dom
5 ml sugar syrup
1 dsh orange bitters
1 dsh xocolatl mole bitters
werbung / ad due brand linking
**k

Stingerli reshake of .de
60 ml
15 ml
3 dsh
Since supplied me a bottle of
Mount Rigi the drinkstagram community shakes madly for delicious recipes. My friends of .de had the idea to transform a 'Stinger' into swiss colours by using Mount Rigi.
It is a refreshing and surely tasty result, yet just as my fellas said, in danger of getting diluted quickly. So I drank it fast :D
If you wanna support not only a Swiss brand with the revolutionary idea to use Kirsch as a base head over to a small producer of highly recommended Cognac located at Saint-Saturnin in the outer region.
Likewise revolutionary Frédéric Bourgoin decided to finish Cognac in micro Barrique casks.
**k

Pineapple Day-quiri
30 ml .rum Pineapple
30 ml 8 anos
30 ml freshly pressed pineapple juice
15 ml freshly squeezed lime juice
10 ml Demerara sugar syrup
I skipped on the pineapple liqueur according to
A wee too sweet for my palate.
I don´t own Daiquiri Bitters, so I used none :-D
such a delicious twist on a regular classic Daiquiri.
I believe it would be an easy entry into the Cocktail world
if you were waving goodbye to S*x on the beaches, Zombies and friends. It is surely sweet due the pineapple juice. But somewhat fresh and well balanced. A potential crowdpleaser in my view.