Barkeeper’s Lounge – GILKA Kaiserkümmel

GILKA ALSO HAS LOYAL FANS IN THE BERLIN BAR SCENE
Let us introduce to you some barkeepers and their GILKA creations. To inspire you, for making your own creations, and for you to enjoy too, of course!

ANDREAS ANDRICOPOULOS

Barchef
Golvet, Berlin

FROM THE 20s TO THE 20s

INGREDIENTS

FOR 1 L PUNCH YOU NEED:

400 ml GILKA Kaiserkümmel
50 ml French herbal liqueur, green
1 tbsp. pepper
50 ml treacle
150 ml Pinot Blanc
100 ml verjus
250 ml apple & banana & sorrel juice
500 g sorrel
500 g green apple purée
300 g pineapple purée

MAKING OF

Purée and filter 500 g sorrel, until only the juice remains. Mix 500 g green apple purée and 300 g pineapple purée with the juice, and filter.

ESOTERIC

INGREDIENTS

FOR 1 L PUNCH YOU NEED:

150 ml GILKA Kaiserkümmel
350 ml rum
100 ml quince juice
50 ml Italian hazelnut liqueur
50 ml rum liqueur
200 ml lime juice
100 ml chestnut honey

MAKING OF

Marinate 2 pieces of palo santo for 24 hours in 350 ml of potted rum. Then filter. Add the other ingredients, and stir. Serve well chilled.

BABYLON BERLIN

INGREDIENTS

FOR 1 L PUNCH YOU NEED:

250 ml GILKA Kaiserkümmel, apricots
50 ml 8-year-old Asbach brandy
200 ml birch juice, aromatized
150 ml white grape juice
150 ml lemon juice
350 ml Bacon Milk

MAKING OF

4. PUNCH:Slowly stir batch into the milk.
Steep for 30 minutes, and filter.
1. GILKA APRICOTS:Steep 25 g dried apricots in 500 ml GILKA for 24 hours.
3. BIRCH JUICE, aromatized: Boil 1000 ml birch juice sap for 5 minutes with 35 g advieh spice mix, allow to cool. Steep for 24 hours in cold birch juice, 20 g chai tea, 25 g lemon zest and 500 g maple syrup, then filter.
2. BACON MILK: Fry 500 g bacon until crispy, and separate the fat. Briefly heat 1000 ml milk with the bacon. Steep everything for 6 hours, then filter.

POPPY P.

INGREDIENTS

FOR 1 L PUNCH YOU NEED:

500 ml GILKA Kaiserkümmel “Pandan Poppy”
200 ml Dry Curaçao
100 ml parsley & coconut syrup
100 ml Japanese Gyokuro green tea
50 ml lemon
100 ml milk blend (50% COCONUT MILK / 50% FULL-FAT MILK)

MAKING OF

3. DRINK:Batch mix everything apart from the milk blend. Slowly stir in the milk blend, then steep for 5 hours. Then filter – done.
2. GILKA POPPY PANDAN INFUSION:Steep 150 g blue poppy and 2 pandan leaves in 500 ml GILKA for 12–15 hours.
1. PARSLEY & COCONUT SYRUP: Cook up some sugar syrup with 1000 ml water and 800 g sugar.
Add 350 g desiccated coconut and 1 bunch of parsley to the cooled sugar syrup. Whisk everything together in the Thermomix, then filter.