Toomas Laur ist „The Vero Bartender Germany 2022“. Der Barprofi aus dem „Gin House“ in Dresden konnte vor wenigen Tagen den nationalen Vorentscheid von Amaro Montenegro’s The Vero Bartender gewinnen. Die zehn Barprofis mit den vielversprechendsten Drinkideen, die unter dem Motto „Sharing the Essence“ stehen und von einer metaphorischen oder realen Reise inspiriert sein mussten, waren zum kleinen Finale in Berlin eingeladen. Toomas Laur wusste dabei mit seiner Kreation „Elemental“ die Experten-Jury zu begeistern. Auf den Plätzen zwei und drei folgten Lucas Benoliel aus dem „Kink Bar & Restaurant“ in Berlin mit dem Drink „Italo Piña“ und Sebastian Meindl aus der „SonderBar“ in Dresden mit dem Drink „5 A.M.“.
„Elemental“
by Toomas Laur, „Gin House“, Dresden
4,5 cl Amaro Montenegro
3 cl Lapsang Souchong Cordial (Home Made)
2,5 cl 1800 Tequila Anejo
2 dr. Saline Solution (20%)
Glass: Ceramic mugs
Garnish: Fried coconut chips with smoked salt, served as a side to share
Method: The Cocktail has a total of 6 serves. Stir all ingredients on fresh ice in at least 2 stirring glasses. Strain in frozen ceramic mugs. Strain the rest of the drink in a frozen flask to keep sharing! Keep the flask on ice to provide the perfect sharing experience.
Idea: Fire brings us together, we tell stories around it, share food cooked on it, it keeps us warm and gives us comfort. My origins are in Estonia, a land of forests, fields, lakes and meadows. When we used to wander the wilderness with family or friends, the fireplace in the woods was where we all gathered around to share stories and experiences. As Stanislao Cobianchi was on his great journey, a fire, without doubt gave him comfort on many occasions and helped him compete the Elisir Lungavita. Tea is something that is also commonly shared in many cultures around the world. To pay homage to that and capture the smokey flavors of an open fire, I used Lapsang Souchong Tea that was dried over pine wood fire to capture the smokey flavors. Water is an other element, that is the essence of life, but for today, the essence of our cocktail is Amaro Montenegro which I will serve out of a fountain.
„Italo Piña“
by Lucas Benoliel, „Kink Bar & Restaurant“, Berlin
20 cl Amaro Montenegro
17,5 cl Homemade Piña liqueur
17,5 cl Coconut water
Glass: Ceramic mug
Garnish: Pickled poblano chile
Method: Build. Pitcher for 5 Serves.
Idea: Italo Piña is a combination of flavours that immediatley links me to my last trip to Mexico as well as to my roots in Italy, where at the end of every special meal could not miss a toast of amaro. The importance of piña was the first impression I had arriving in Mexico City. You can notice its presence in many details of Mexican nature but has a particoular metaphorical interpretation which makes it a synonime of soul. In the drink the exotic flavours of burnt pineapple, seasoned with pimento and coriander seeeds, embraces the vegetal note of Mezcal in an harmonius fruity smokey combination. The complex herbal notes of Amaro Montenegro are raised by the edgy spicyness of pimiento. At the same time its elegant sweetness is combined in a funky contrast with coriander seeds but strongly supported by the fruity touch of pineapple. Coconut water is used as a filler to create an exotic full texture which links to me to the first sip of Amaro I had: silky, fullbodied and damn delicious.
„5 A.M.“
by Sebastian Meindl, „SonderBar“, Dresden
4 cl Amaro Montenegro
3 cl Lemon
2 cl Old Monk Rum
2 cl Chai Syrup
2 cl Coconut Water
Glass: Coupe or metal cup
Garnish: The glass is garnished with a couple of coconut pieces, bundled with raffia. On the side serve a coconut sorbet.
Method: Shake and strain. For a large group you can premix the cocktail to the amount of servings needed and fill a large container with tap. now everyone will be able to fill their coupes. If you want the more authentic chai sharing experience, replace the coupes with metal cups. If you are lucky you will get a second serving out of the tank.
Idea: This cocktail is inspired by the year I spent in India. All the flavours guide you through a day full of intense sensations. Waking up early morning, before sunrise and welcomed to the kitchen, by the wonderful aroma of spices from the boiling chai pot you begin your day. The decoration takes you past noon, to the market where big packages are moved and you can by the best local produce and as always… coconuts! After all that hard work you take a breather and cool down with some nice chilled Nimbu Pani, an often self-made fresh lemonade, salty or sweet, to your taste. At the licensed store you get a nice bottle of Amaro Montenegro and rum to round out the evening with your friends. Take some rest to internalize all the colorfull and dashing sensations of your day, because tomorrow you will want to start over: 5 A.M.
Als „The Vero Bartender Germany 2022“ wird Toomas Laur am 26. Oktober beim globalen Finale von Amaro Montenegro’s The Vero Bartender in Italien antreten. Auf den Gesamtsieger, das „The Vero Bartender – The Talent 2022“, wartet ein von Amaro Montenegro zur Verfügung gestelltes Guthaben von 6000 Euro, das der Barprofi zu Karrierezwecken beispielsweise für Fortbildungskurse oder Equipment ausgeben kann.
Quelle: Volume Spirits
