American Bars in Germany
Magnolia and violet blossoms, spruce tips, elderflower and even asparagus: the seasonal flavours of nature and plants from local farms form the basis for the fantastic cocktails in this wondrously beautiful Neukölln bar. The weekly changing menu always has pleasant surprises in store.
Housed in a historic old town house in the centre of town, the small bar is not only an oasis of calm with nostalgic charm, but also a place of good taste. Volker Seibert offers his guests a first-class selection of champagnes, highballs, classic cocktails and his own fantastic creations.
Stephan Hinz is a gastronomic great in Cologne, with his chic and cosy bar a place for good drinks and good conversation. Most of the ingredients for the innovative and creatively mixed drinks are home-made: always a little exotic, sustainable and of the best quality. To go with it, the finest bar food.
Bar culture from one of the best - Charles Schumann has created a place on the first floor of his flagship store that would be equally at home in New York or Tokyo. Stately, elegant, mysterious and with just a few seats at eye level with the professional bar team. Iconic drinks are created here in legendary surroundings.
Exclusive, stylish and world-famous as the birthplace of the Gin Basil Smash. Every detail is perfect here, where Jörg Meyer cultivates a stylish bar culture and loves twists on the finely composed drinks. Very special: the powerful mojito as "Queens Park Swizzle" and "Tarte Tatin" with rum, apple juice and egg white. Well done, lion!
Of course you can just order a glass of beer, wine or Champagne. But that would be boring, because the team here is always on the lookout for new "classic & twist" drinks and likes to incorporate wacky syrups. Cool masterclasses and regular guest appearances by cocktail bar friends make things exciting.
Culinary creativity meets mixology: the bar translates Kevin Fehling's three-star cuisine into cocktails. Classics are rethought, such as "Tom Kha Gai Milkpunch" (rum, Malibu and lemongrass), "Okinawa Shiso" (Lillet, yuzu liqueur and habanero) or the "Piquant Bastard" (white pepper, Worcestershire sauce and Tabasco).
A real neighbourhood bar that combines a cosy ambience with a relaxed atmosphere. The selection of drinks is first-class - from after-work drinks to rare spirits and high-end cocktails, everything is on offer here, accompanied by small dishes on request. In good weather, the terrace is the place to be.
One counter, fourteen bar stools, the best ingredients, classic basic recipes with a creative twist and highly professional service: this is the minimalist secret of Gonçalo de Sousa Monteiro's magnificent bar, which rightly made it on to the charts of "The World's 50 Best Bars" ten years ago.
Cosy and homely, this small bar in Neutorstrasse has long since achieved cult status. Classic drinks from the international bar portfolio are mainly served here, along with around 400 fine spirits from all over the world. The friendly bartenders are open to suggestions, requests and customised cocktails.
The art of fine drinks has been cultivated with style in this chic bar since 2009, in a tastefully designed ambience and celebrated by experienced bartenders who mix classic and new innovative cocktails from the best ingredients. A good selection of wines and champagnes is also on offer.
For some, it's the wackiest bar in town, for others it's a touch too hip. The fact is that the place, which Paul Sieferle has played a major role in creating, has class. Exciting combinations, great glasses, cool decorations and a wide range of spirits will put you in a good mood. Don't be late at the weekend!
Getting past the door is not as difficult as you might think given the bar's reputation. The owner duo have made a name for themselves with sustainably designed cocktails (little food waste!). What should you try? Highballs or drink of the week! Please take the Bottled Flamingo home with you!
Bar and lounge, drinking and chilling - Marian Krause's concept is a success and the location is no longer an insider tip. Instead, it is a meeting place for connoisseurs, because this is where fine bar culture is lived and brought into the glass. The menu not only includes classic cocktails, but also some more innovative drinks.
The team led by Brit Sam Orrock has perfected artisanal techniques such as vaporising, centrifuging and cold pressing. Nevertheless, the bar is not a meeting place for nerds, but a real temple of flavour. Around ten unusual drinks such as "Beetroot" or "Matcha Martini" are on the changing menu.
The former Karl May Bar at the Kempinski has undergone a comprehensive relaunch. The bar manager is also new: Dresden-born Thang Viet Trinh presents his new venue as an elegant fusion of an American bar and the current zeitgeist. Tip: be sure to try a "Detective" with Islay whisky and Chartreuse.
Not only is the interior tasteful, with a successful mix of classic bar chic, industrial design, and urban style. The bar menu also has class, as international classics are professionally mixed behind the bar. The signature drink is the "Martinelli Bitter" made from Pinot Noir and herbal extracts.
Restaurateur Marc Leuwer has his nose to the wind and knows exactly what the people of Karlsruhe want at Hirschhof. Classic drinks with a twist, sometimes barrel-aged, which are best sipped at the city's most architecturally successful bar counter. If you want to know more: simply book a ticket for the next cocktail course.
Pleasure begins in the mind - knowledge of spirits and their clever use are part of bar culture. In this "bar for refining the senses", they know how to work with perfectly crafted distillates and create poetic cocktails such as "Soyer en Rêve", a nutty Champagne dream with passion fruit.
With their Krass Böser Wolf bar, the creators Dustin Franke and Johann Lautenschläger manage the balancing act between quaint neighbourhood pub and trendy cocktail bar. Customers order cocktail classics such as gin fizz or their own creations such as "Thyme of my Life" with gin, rosemary, thyme, lemon and grapefruit.