American Bars in Hamburg
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!
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).
Trendy bar on two levels in the former recording studio of the Absolute Beginners. Signatures with in-house "Clockers GIN" and "Clockers HERB", combined with raspberry spirit, beetroot spirit, sour mix and sugar in "Mrs Garfield". Unmistakably Hamburg with Franzbrötchen liquid in the "White Hamburger" and "Liquid Cinnamon".
This stylish bar is located at the heart of the Grill Restaurant. It not only serves its guests the perfect accompaniment to fine food, but also skilfully showcases the traditional aperitif culture. In addition to martinis, the repertoire includes classics such as Negroni and Manhattan as well as highballs and Champagne cocktails.
It's not just about drinking here - it's about tasting, sipping and discovering. A series of mini cocktails focussing on tequila and mezcal with lots of attention to detail entice - how about the "Buttermilk Margarita" with agave and quince, "Red Flag" with strawberry liqueur, mint cordial and Aperol or "Death by Peanut" with chocolate liqueur and cream?.
Creative cocktail art for bohemians with an affinity for art: the "Heisenberg" surprises with chicken flavour, the "Döner mit Alles" is a statement including ayran, "Momo" polarises with the aroma of "burnt peaches in Okinawa". Classics are given a special twist. A nice eye-catcher: the creative sketches for each cocktail.
The team continues the legacy of legendary bar chef Uwe Christiansen and mixes great drinks and cocktails. The classics are explained in detail and with anecdotes on the detailed menu. Exciting category: Forgotten cocktails such as the "East India" with cognac, blackberry, angostura, orange curaçao and maraschino.
Café, bar and distillery in the old marzipan factory in Bahrenfeld: coffee during the day, home-distilled gin and herbal liqueur from the in-house distillery in the evening. Signature drinks such as the "BBQ Pineapple Gimlet", "Banana Pancakes" or "Panna cotta Espresso Martini", classics such as gin and tonic. Always worth trying!
The gardens of the world come into the glass or the stone bowl in the elegant bar. Charles Kanteh and Conor Furphy make avant-garde, creative drinks, with flavour profiles and continents to help you choose. A taster: "Seoul Sinners" (vodka, kimchi, tomato, sherry) or "Ash&Honey" (whiskey, turmeric, mandarin).
Dive into a wonderland of flavours: the Hasenbau offers wild creations such as "Say Cheese" with rum and gorgonzola or "Bunny Darko" with scotch, olive oil, dark chocolate and salt. Fruity, not too strong drinks for rabbits' hearts. If you like it strong, "Harehearts" is the right choice. Also welcome: Cigar aficionados.
Unmistakably Black Forest, but without the kitsch, in Eppendorf: dark wood, cuckoo clocks and Tobias Henn's busy bar team in traditional costume. Baden tapas and Rothaus Tannenzäpfle to quench hunger and thirst, creative cocktails with a Black Forest flavour such as "Bollenhut", "Sauerkirsch Old Fashioned" or "STAUFEN 1982" with raspberry spirit.
A classic bar in Winterhude since 2015, with casual in-house creations, Scandinavian gin and classics such as the London Buck or a Gin Basil Lowball. Highlight in late summer: crab dishes in the best Swedish tradition. Delicious is the Amarena Adonis with cherry ice cream, which tastes like a dessert, whilst an orange espresso martini wakes you up.
Botanical bar dreams with a jungle twist: herbal infusions, fine spirits and drinks with a twist. Like the "Black Walnut Old Fashioned" with a dash of chocolate bitters or the "Pussy Passion", which has it all without alcohol. Those who are hungry will be happy with the finest burgers, bowls, fries and sushi.
The large windows and, in summer, the terrace offer a marvellous view of the Inner Alster, perfect for an after-work or after-shopping drink. Cocktails, highballs or sours, selected wines and bar food. Signatures such as the "Lemon Cheesecake" with limoncello, cream cheese and whipped cream or "Rosy Sunset" for a sundowner.
In the old police station at Dammtor, the bar crew mixes over 500 spirits into classic highballs, signatures and creative cocktails such as "Polynesian Pearl Diver" with burning absinthe. Highlight in summer: the legendary "Sands Open Air" with hip DJs and a special atmosphere on the spacious terrace.
The cheerful bar crew mix hot drinks in the Karoviertel scene bar. Homemade jalapeño tequila meets mango puree, agave nectar and lime juice in the "Spicy Mango Boy". Rustic pub atmosphere with stylish accents and regular food highlights such as "Boozy Brunch" or tacos and ceviche. The perfect start to a night out.
Beer and schnapps in a double pack: there is a choice of ten men's drinks - classic with pilsner and caraway, surprising with chocolate porter and cocoa schnapps "Drunk by Chocolate" or fruit beer and Cocchi Vermouth as "You're too sweet to be true". Served with a snack in the cosy bar, which used to be a bakery.
The signature "Rhabatini 2.0" with vanilla cordial and rhubarb, the "Alster Boat Trip" with honey coke cordial or highball lemonade such as "Halle Berry" with raspberry and thyme lemonade and to finish, the "Salted Caramel Popcorn Sour" - every drink here is a statement. For those who like it solid, try a craft burger and craft beer.
The Bar du Nord is an institution in trendy Winterhude. Perfect for the start of a night out or for a nightcap. The classic highballs, cocktails, long drinks, and sours are terrific, and the ambience is cosy. How about a "Vodka Mamontini", or a "New York Sour" with bourbon and port wine?