14.07.2011
Sparkling Mixology Tour with Perrier
PERRIER, c’est différent. The PERRIER Masterclass is refreshing Berlin, Cologne and Munich. The refresher - from a new angle and with the unique taste of Perrier. Unorthodox cocktail creations, mixtures and recipes are causing a furore on the bar scene. C
Take the following ingredients: a pinch of cocktail expertise, a barman, a trendy location. Fill with excited participants and finally add a generous dash of PERRIER - et voilá, the PERRIER Master class. The worldwide market leader in the sparkling water segment not only refreshes the palate with its billions of little bubbles; PERRIER is refreshing the mind this year, too. The master class, consisting of barmen, connoisseurs, and bar and restaurant owners, listens attentively to mixologist David Wiedemann.
Wiedemann, a qualified caterer and owner of the famous Reingold Bar and the Barschule Berlin bar school, mixes and explains the new drinks that are a valuable addition to any drinks menu. Especially in the humid summer months, PERRIER is the perfect way to cool down and it is an ideal partner for hot, late nights. And when all's said and done, a surprising and decisive profitability factor (see calculation example "Perfect Serve"). Guests are introduced to simple, but also challenging variations on PERRIER, from "Perfect Serve" to molecular cocktails, as well as gaining in-depth experience in the world of taste and freshness. Well-known classics are taken as a basis, added to and adapted before finally being interpreted in thoroughly modern ways: molecular variations with futuristic mint jelly, mojito foam or even "Cassis caviar" as syrup pearls.
The motto is "learning by doing". Experiments with fresh ingredients and exotic flavourings are conducted under Mr Wiedemann's supervision. One particular highlight is known as "Whis-Per", a mixture of whisky and PERRIER that used to enjoy considerable popularity amongst members of the English aristocracy in bygone days. After modification with a little chilli, cloves or vanilla, the legendary drink assumes a distinctive new character.
The traditional and typically French way is to serve PERRIER on its own with a slice of lemon and no ice. Another classic version is the combination with various types of syrup, such as peppermint syrup, which is known as a "PERRIER Menthe". In this case, the term "Perfect Serve" is used to describe the aesthetic visual presentation of the drink: the small bottle is served on a small tray with syrup or lemon in a suitable matching glass. Et voilà - the essence of French etiquette! Incidentally, the PERRIER Master class is moving on. The next lesson takes place in Hamburg. Whoever stays behind after class has done everything right, because that means that the cocktails have been approved. You are strongly advised to plan the next additional lesson for your guests.
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