Homemade lemonades are becoming increasingly popular.Homemade lemonades are becoming increasingly popular.House lemonades create demandIf you want to make lemonade yourself, you first need an idea and then a solid basis that can be further processed as desired.PROFI on the trail of syrup, scrub & co.Two friends meet for a gin & tonic: What sounds like the beginning of a joke is the beginning of a flourishing business idea from Hamburg.Stylist Hendrik Schaulin and photographer Peter Hundert were tired of filling the gins of small manufacturers with industrial tonics.By chance, the duo came across instructions for a tonic syrup and quickly developed their own recipe for a hand-cooked syrup made from only natural, organically certified ingredients.The first 100 bottles of "pHenomenal Tonic" went exclusively to friends and business partners, but inquiries were not long in coming.»The demand seemed to be there, so we looked for a production kitchen.Today, pHenomenal is a sub-tenant in a catering company and produces around 1,000 bottles a month,” says Hendrik Schaulin.Co-founder Peter Hundert has since left to devote more time to photography.Schaulin, however, continues to run the business part-time and, in addition to the tonic syrup, has also developed a ginger syrup as the basis for a ginger lemonade or "Moscow Mule" and a winter syrup for mulled wine.His customers are primarily private gin collectors and home bartenders."An amber-colored tonic water leads to a need for conversation with the guest, which perhaps not every bartender wants to take the time to do." But there are exceptions.The "Good-Old-Days" bar in Hamburg makes an excellent "El Diablo Blanco" from tequila, crème de cassis, pHenomenal ginger, lime and soda.What is new for Schaulin is the discovery that the syrup can also be used for espresso tonic or cold brew tonic.An exciting field for Third Wave coffee shops and cafés, in which bartender Arturo Castañeda is also involved with his »Ur Gut« syrup.Be inside and take your chance!Regular career updates from the gastronomy and hotel industry, free of charge in your mailbox!By clicking on the "Subscribe" field, I agree that Falstaff Verlags-Gesellschaft mbH may store and process my e-mail address for the purpose of sending newsletters.I can revoke this consent at any time - further information on revocation and my rights as a data subject can be found in our data protection declaration.The native Mexican, who has lived in Vienna since 2011, has developed a syrup made from coffee, passion fruit and lemongrass especially for coffee houses, with which iced coffees and frappés can be refined.The extraordinary syrup creation is part of an entire syrup series that currently consists of 15 varieties.Castañeda offers six of them all year round, including »Carrot, Raspberry & Tonka Bean«, all others are available seasonally, such as »Asparagus, Strawberry & Lemongrass« in spring and summer or »Sour Cherry, Marzipan & Cardamom« in autumn and winter.A year after it was founded, »Ur Gut« is already listed in 25 Viennese restaurants and the »Mercure Hotels«.On average, Castañeda sells 250 liters per week.On request, he can also provide the right recipes for lemonades, iced tea, punch, spritzers, cocktails and gin & tonic variations.»Even during my time behind the bar at ›Motto am Fluss‹ I made many of the ingredients for my cocktails myself.The guests should come to the bar specifically for the lemonades.« Arturo Castañeda has a similar background to Peter Leitner, who produces a regional cola called »Pedacola« in the Mühlviertel.Most recently, Leitner ran the “Spirali” restaurant on Graben in Linz, where he made his own juices from regional products.By chance he discovered southernwood in the hardware store, which is also called cola herb because of its cola-like taste.Two years later he had developed a drink made from purely natural ingredients that had nothing in common with conventional cola.The monthly production has risen to 1,000 liters, which is the equivalent of around 200,000 to 300,000 drinks that are served every year: in the Viennese wine bistro "MAST" classic as Pedacola, in the restaurant "Amador" as "White Cuba Libre" and in the "Feinkost Mild" in Graz as "Gin-Peda".The German "Essendorfer Genussschmelzerei" even uses Pedacola as an ingredient in a BBQ sauce, the "Wirt am Graben" in Linz for a sorbet and the "Johann" in Dietach for a "Peda Cotta".There are enduring reasons why Pedacola is sold as a syrup.Leitner: »Less lugging around, space-saving storage, long service life.In addition, we have very good water everywhere in Austria.«A lack of space is also the reason why Jan Pavel produces tea essences as the basis for his lemonades.Instead of countless preserving jars in which fruit, vegetables and herbs are waiting to be used, Pavel only stores a few bottles of his highly concentrated essences behind the bar, some of which are so bitter that exact cl specifications are needed to set them to the right one bring drinking strength.For the production, the experienced bartender uses high-quality »Haas & Haas« tea, which he boils intensively and stabilizes with sugar like a kind of syrup.»The sweetener can vary, but is essential to preserve the essence and give it depth.It only gets its aroma and flavor from the sugar,” explains Pavel.In his "Café Zweisam" he always serves three different varieties, which he mixes with soda or water to make lemonade or iced tea, currently for example "White Tea - Peach", "Rooibos - Tangerine - Physalis" and "Green Tea - Maté".“The only mistake you can make is not trying.With Signature lemonades you create your own market, the guests actively ask.«Bert Jachmann, former head barman at Heuer am Karlsplatz, knows that too.Together with head chef Peter Fallnbügel, he developed lemonades based on Shrubs, for which the restaurant is now well-known throughout the city.»In the beginning we needed a lot of explanations.Some guests thought the drink was fermenting," remembers Jachmann, who currently works as a consultant for Vienna's "Stadtbar".For a scrub, cold vinegar is steeped with raw fruit or vegetables for at least three days.Jachmann only uses the house vinegar from the Viennese vinegar brewer Erwin Gegenbauer."We initially experimented with every type of vinegar, but always had this acrid industrial vinegar with us." The duo also had to learn that not every fruit can be extracted cold.Pears, for example, have to be heat-treated, and mint and basil do not give off any flavor when pickled in vinegar.“Herbs are best added in syrup.Whether the scrub is generally sugared or not depends on how it is used,” says Jachmann.It remains to be seen whether he will also be using the coveted limos for his new bar project from spring 2019.In any case, guests are quite open to individually produced things.All you need is a highly aromatic basic product, from which special drinks can then be made.Answer ten questions and prove you deserve to join the ranks of gin experts.Gin is the basis of some of the most legendary cocktails in the world that every bartender can blindly master.We present the top 5 to mix at home....Fresh fruit, wine, spirits and lots of ice in the mix - we have collected ten tips for refreshing punch and punch.Spring-like drink tips for dear mum: From the Rosato spritz to a strawberry gin and tonic to the Schileroyal and much moreThe root vegetables are not only great in salads, but also in drinks.We recommend these seven creations.This »berry« mocktail creation is based on non-alcoholic juniper syrup.Top bartender David Penker created this non-alcoholic drink for pairing cigars with the Davidoff Winston Churchill »The Original Collection«.Lime juice, cinnamon syrup and ginger beer are mixed in a sparkling zero-percent alcohol cocktail.Fruity summer drink without alcohol.Citrus fruits, apple cider vinegar and a little sweetness make this drink the ideal detox drink.Falstaff Barmaid of the Year Marie Rausch from the »Robin« bar creates a »mocktail« with non-alcoholic gin.»Botanical Garden« Bartender and Falstaff Bartender of the Year, Sammy Walfisch, conjures up a cocktail of pineapple juice and espresso.Katalin Bene from the »Voodoo Reyes« bar and Falstaff Barwoman of the Year mixes a simple, refreshing mocktail.Exciting product innovation from a Hamburg startup: the drinks are easy to digest, have a stimulating effect and are easy to mix.This non-alcoholic cocktail is fruity and exotic - prepared in no time at all!It doesn't always have to be proof: we've looked around the alcohol-free market and rounded up some of the best drinks.Fresh and fruity summer drink - without alcohol.A refreshing and fruity summer drink - completely without alcohol.Delicious summer refreshment for hot days.Extra low in calories!Festive dinner drink without alcohol - sweet, fruity, woody and with a vanilla aroma like from the oak barrel.Versatile and with a unique taste, LINIE Aquavit invites you to exquisite enjoyment the Norwegian way.Champagne to tequila — exclusive wines from Mexico to Australia.We present you the most expensive alcoholic beverages in the world.Cologne has one more cocktail and bar culture hotspot.In July, the »Botany Bar« opened on the eleventh floor of the hotel in the water tower...Raspberries, blackberries and blueberries: The sweet, fruity berries are in season in summer - we reveal "berry" drinks that are great on hot days...The spicy highballs based on ginger lemonade have their origins in the USA in the 1950s.We show that it doesn't just taste good with vodka.Tequila Day: It is regarded as Mexico's "spiritual" figurehead - we present ten drinks mixed with tequila.The red fruits are now in season and provide fresh accents in these ten drinks.Plus: tips for putting together your strawberry drink.The Mexican cocktails based on tequila put you in a good mood as soon as you mix them.Here are our favourites.The delicate, aromatic flowers are harvested now and give cocktails a special touch.Here are our ten favorite recipes to mix.Fruity cocktails and long drinks make every garden party a little more colorful and certainly a little more fun.Here are our favourites.Discover more current news from the world of Falstaff.Carlsplatz 18, 40213 Düsseldorf info@falstaff.de Falstaff subscription service: abo@falstaff.de, +49 40 386666 307