Svartklubb

The direct translation of ‘svartklubb’ is “black club” which indicates it’s an underground party, though the most accurate translation of ‘svartklubb’ would be ‘rave’. 

I was invited to run the bar at Mål Två in Stockholm on Monday the 30th of April, a night we refer to as Valborg in Sweden that represent beginning of proper spring (I guess) and precedes the 1st of May demonstrations for workers rights etc. In other words the April/May shift can be described as a night of excessive drinking among youths – and those who still perceive themselves as young (me included) – followed by a day of deep conviction and aspiration to ‘change’ among the politically engaged.

I am not politically engaged but I like to party, and I was very happy to be invited to one of the last parties that Mål Två will host in their industrial HQ, located in Årstaberg south of Stockholm. The venue will be demolished in two months, unfortunately. This was their nineteenth party, and my first one to attend. Since I live in Berlin I miss most of the raves this city has to offer – and it’s a great deal. But this one I didn’t miss. I got to be a part of it all and I loved it.

The signature drink I made was a proper pick-me-up; a black colored ginger- and apple gin fizz garnished with edible glitter. We called it ‘svartklubb’ and it was a hit – of course! Everybody likes gin fizz, and apple and ginger just adds a freshness to it that no one opposes really. And that it was black with glitter added a playfulness to it that people appreciated too in general. On top of all this, I made it on Explorer Ekologisk Gin which is a Swedish organic gin that not only taste well and is decent priced, it also on plastic bottle meaning easy to handle on events like these, and Explorer is a brand with a rather ‘working classy’ reputation that again matches this type of ‘underground’ event.. (although, it’s just a private members party really..) 😉 😉

Anyway.. it was a great party and I’m still going through it in my mind rejoicing over the journey; the music, the people, the drinks, dance and conversations, meeting old friends, making new ones, the night turning to day..

Big ups to all who made it happen!!!

Svartklubb:
50 ml Explorer Ekologisk Gin
30 ml lemon juice
20 ml sugar syrup
20 ml apple juice
10 ml fresh ginger juice
a pinch of activated charcoal powder
edible glitter
soda water
✴︎ shake all ingredients (except soda water)
✴︎ strain over a transparent plastic cup with ice
✴︎ top with soda water and garnish with edible glitter

 

 

 

Oh and in the early morning we served the left over ginger juice as shots to the guests who were still dancing, as a last little boost..! 🌪

 

 

thewayofthecocktail

I’ve taken on a new project and that is to serve alcohol combined with tea in a ceremonial ritual where the participants bring something that I can incorporate in the cocktail, making it a shared thing. The idea crossed my mind while I was meditating to my friend Andreas Maan’s ambient mix for his Patterns of Perceptions – a Berlin based ‘space‘ that in their own words defines as  “a sensory journey through techno’s hypnotic depths. Through regular club nights and a podcast series, we provide a platform for artists to share their unique vision. Patterns of Perception embodies experimental textures and deep atmospheric sounds, inspired by the dissonance between the natural and the industrial.”

Heeej Andreas. How are you, long time ago. I’ve been listening to your latest mix -Patterns of Perception 29- quite a bit. I meditate to it and explore some hidden darkness inside through it, so first I want to say thanks for the journey hehe. Now to my request… I will start making cocktail ceremonies that will unfold kinda like a traditional tea ceremony – but switch the tea for cocktails – basically. My idea is to create a serene and spiritualistic atmosphere but on the darker side. Like a modern night version of the cultural manifestation that the traditional tea ceremonies provide. And I want to do it to your ambient mix to start with. I can’t risk playing it on soundcloud during a ceremony since it would be ruined if the connection fails. So I was hoping to purchase it from you as an mp3? Would it be possible?

🙂 amazing work!!!

 

 

He was generous enough to give me the mix. The first ceremony was between me and a friend at my place, and I recorded it. Here’s a sample of it…

 

 

For the full mix, check it out on Soundcloud:

Patterns of Perception 29 – Andreas Maan

 

 

The way of the cocktail #1:
50 ml vodka
25 ml hibiscus ice tea
10 ml sugar syrup with jasmine-tea pearls
ginger
✴︎ muddle the ginger together with the sugar syrup in a stirring glas
✴︎ add the rest of the liquids and ice
✴︎ stir for 15 seconds and pour over a chilled dessert bowl
✴︎ serve!

 

 

[swe] Det sjätte sinnet

Läs min krönika på folkofolk.se

 

Om ett halvår fyller jag trettio år. Då har det gått tre år sedan jag flyttade från Stockholm till Berlin för att leva och verka som bartender i denna gråmulna men ändå färgsprakande stad. Här bor jag för tillfället i ett litet kollektiv vid Treptower Park. Jag flyttar relativt ofta och det innebär att jag av praktiska skäl inte köper massa möbler eller andra tunga objekt – rummen är oftast möblerade ändå. Men när jag förra året hittade en antik barvagn på eBay för en överkomlig summa slog jag till. Denna möbel är min käraste ägodel och jag har försett den med en del starksprit, amaros, likörer och aromatiska bitters, som jag gärna blandar drinkar på när jag får besök eller när jag vill skämma bort mina flatmates. Jag fick besök från Stockholm nyligen. Två vänner bodde hos oss över en långhelg som avslutades med att jag höll en spontan cocktail-workshop för dem på mitt sovrumsgolv. Jag håller workshops i craft bartending och cocktails i mitt yrkesliv och ibland kan jag inte låta bli att predika även privat. Jag älskar att prata om dryck!

Jag tycker också om att prata om service och hur man får gäster att njuta och att komma tillbaka. Jag tror att receptet för ett lyckat krogkoncept är välbalanserat stimuli av våra fem sinnen; syn, hörsel, doft, smak och känsel. Med rätt service till det blir synergin en kontakt med ‘det sjätte sinnet’ och denna kontakt representerar det viktigaste med upplevelsen. Kan jag hjälpa gästen att nå dit kommer hen att få en upplevelse värd att minnas och högst troligt vilja komma tillbaka för att nå dit igen – och igen.

Enligt empirismen måste all giltig kunskap om verkligheten vara grundad i erfarenhet, eller a posteriori, vilket innebär att vi genom våra sinnen tar in kunskap om världen som vi tolkar och  sedan i efterhand bygger vår verklighetsuppfattning på. Det är våra ögon, öron, näsa, mun och hud som processar informationen omkring oss, och vi i krogbranschen måste göra anspråk på alla dessa sinnesorgan (inte bara näsan och munnen) eftersom en krog vill ge sin gäst en välbalanserad uppfattning av verkligheten, eller med andra ord ett gott helhetsintryck.

Jag vill att ni ska få en inblick i hur jag resonerar när det kommer till de fem sinnena i relation till krogen, och såhär går tankarna kring…

Syn

Hur är restaurangen inredd? Råder skandinavisk minimalism eller har du hamnat i en mexikansk taqueria? Hur ser själva baren ut? Är back-baren (utrymmet längs väggen) disponerad på hyllplan med flaskor på display, eller är det en låg back-bar där man utnyttjat väggen ovanför till att visa konst, till exempel? Hur är lokalen och själva baren belyst? Är det rent?

Hörsel

Vad är det för typ av musik som spelas och passar den in på stället? Hur är volymen i allmänhet i rummet? En “fine dining-ton” på taquerian – nja. Väsnas det från köket? Talar eller skriker personalen till varandra? Vilka ljud snappar du upp från baren?

Doft

Alla rum har en doft. Hur doftar det inne i restaurangen? Doftar det från köket, från maten som serveras? Känner du doften av färsk citrus från baren? Luktar det rök (ja, i Berlin får man fortfarande röka inne på många ställen) eller annat mindre fräscht?

Smak

Hur smakar det som serveras inne på restaurangen? Det gäller allt från vattnet till maten och drycken. Finns det ett tema? Finns det en bar-snack meny med ett representativt utbud som dessutom passar till drinkarna?

Känsel

Hur är temperaturen i rummet? Drar det från fönster? Är elementen på max? Är stolarna bekväma att sitta på? Vad är det för textur på bordsskivorna och bardisken? Hur tunga är besticken och hur behagliga är glasen att dricka ur?

Och för att titta närmre på själva bartenderiet: Hur låter det när bartendern jobbar? Hur låter hens shake/stir? Ljudet när glaset placeras på bardisken; tilltalar det dig? Hur ser bartendern ut när hen arbetar och vad är det för verktyg som används? Eldas det något? Hackas det is? Hur ser drinken ut när den placeras framför dig? Vad har den för färg, för garnish (dekoration) och vilket typ av glas har man valt? Hur doftar drinken? Känner du apelsin, citron eller annan citrus? Doftar det av mynta, basilika, koriander eller andra färska örter? Vad för kryddiga inslag kan du detektera? Hur känns glaset att hålla i? Är det väl kylt? Vad har drinken för smakprofil och är den balanserad? Förändras smaken i munnen från det att vätskan snuddat vid smaklökarna, färdats genom svalget, halsen och tillslut landat tryggt i magen? Förändras smaken från första klunken till den sista eller håller den samma kvalitet hela vägen? Och framförallt: tycker du om den?

Att stimulera det sjätte sinnet handlar inte om att få dig som gäst att komma i kontakt med någon andevärld, men att komma i kontakt med en värld som du kan relatera till där fenomen som nostalgi, kulturell association, förväntning, överraskning, njutning och diverse emotioner av olika karaktär får härja fritt. Det är just denna kontakt, dessa avgörande faktorer, som möjliggör den där exceptionellt angenäma krogupplevelsen som vi alla strävar efter.

Varje gång jag kliver in på en restaurang är minna sinnen på helspänn. Jag bedömer samtidigt som jag låter mig svepas med. Jag känner till det hårda arbete som krävs av krögare och personal för att det hela ska funka, så jag är diplomatisk i medlingen mellan mina sinnen och krogens maskineri, och det uppmanar jag er också att vara. Kom med öppna sinnen, ha lite överseende, men ta gärna för er, för såhär är det: de allra flesta av oss som jobbar på krog går igång på att underhålla och serva. Vi vill se efter era behov och göra er glada!

/Tina Shine

A Paris tour with two cousins and their brave spirits

I want to introduce you to the cousins Benoit Garcia and Tony Comas. Both of them grew up the the Southern French region called Occitane and they have bottled their heritage in a range of organic spirits with herbs and grains from their homeland. I followed them on a Paris promotion tour to get a piece of their Brave Occitane Wild Spirits. BOWS is a modern distillery who believe in sustainability and who wants to fight the giants of the booze market – and I believe they have nothing but success ahead.

Benoit – the master distiller at BOWS distillerie – first had the idea of distilling spirits eight years ago, and about two years ago he brought his idea into action which resulted in the first distill being bottled and out on the market only a year later. The distillery is located in the small town Montabaun in the Midi-Pyrenee region of southern France. This region together with Langedouc-Roussilion constitutes Occitane. Benoit Garcia is born and raised in the Occitane district and he pays hommage to his heritage with his Brave Occitan Wild Spirit which are organic and consist solely of local grains and herbs. To Benoit, sustainability and micro distilling are the future aspects of the booze market.

Five years ago I met Tony Comas in Stockholm. He was bartending in the most prestigious bars of Berns Establishment while I just started my bartender career and proudly served pitchers of rosé sangria and Pimms Cup at the little outdoor-bar of Berns Bistro. We became friends and later on I worked with him for a few weeks in his southern French home town, Montpellier (the largest city in the Occitan region) and when he took of to Africa I stayed with his family for one week on the countryside in a small village called Claremont l’Herault, located one hour west of Montpellier. There I befriended his mom and dad, and met his sister with family. It was a lovely time – what you can imagine of the southern French country side: the picturesque villages, stone houses, lushy greenery and many markets with all the good you can wish for from the sea, the butchers, the cheese and wine makers etc etc. I was thrown off my feet by the beautiful landscape and the wonderful people I met in the southern part of Occitan that week in September 2014.



This year in September I found my self in Paris. I had extended my visit in the city after realising I would meet Tony again if I only stayed a bit longer. I hadn’t seen him for two years, and I was really curious of the new family distillery I’d heard so much about. BOWS totally met my standards – by far! Their spirits are unique and intensely aromatic. The vodka surprised me with grassy tones and when I mentioned that, Tony bursted out: “to me it’s mango! Aaaah it’s so evident. It’s amazing!” with his nose far down the tasting glass after swirling the clear liquid elegantly with a soft movement from the wrist. And after that I couldn’t smell anything else but mango. The grassiness is there in the mouth finish, nevertheless. And when I tried the gin Benoit has aged on strawberry cask.. man, I melted. BOWS neighbours in the south produce strawberry wine and the cask used in the fermenting part of the wine production are later used to age BOWS 23 botanical gin. Their other gin is clear and contains 14 botanicals. These botanicals are all from the region and you find juniper of course, and coriander, angelica root and flowers like calamus iris and hypnoses houblon – the rest of the recipe is secret.


You might have heard of Languedoc before, since it’s a well renowned wine district. The word languedoc actually derives from “le langue d’occitane” and it refers to the specific dialects spoken in these regions. Bestiut is occitaine dialect and so is venidor. The latest additions to BOWS are called Bestiut and Venidor. Bestiut means ‘brutal’ and it is a malt eau-de-vie that has been aged for six months on cognac cask. The short aging time makes the product semi clear and quite.. well, brutal. Actually. It’s basically a distilled stout with trails of hops, dark rosted coffee and chocolate. Very interesting indeed! Venidor which means ‘future’ is a rum that has been aged for seven months on casks that previously have been used to age wine made on the Petit Manseng grape – a grape that grows primarily in Occitane. This product is an accurate example that support my statement of BOWS uniqueness – it is produced from molasses, but it has the characteristics of a rhum agricole with an earthy complexity, lacking the syrup like flavour and consistency of many traditional industrial rums that are made from molasses. Benoit doesn’t add any sugar or caramel after the distillation, and so he tones down the sweetness and brings forth the freshness of the product. If you expect a traditional aged rum you will be disappointed. If you are interested in something innovative and challenging however, Venidor holds the triumph! After tasting their stuff I now understand the reason to put the word ‘brave’ in the trademark name.

I tried to keep up with Benoit and Tony on their Paris tour. They went from bars to events and tastings and met all kinds of people from the industry with their baby (yes, BOWS’s not even a year old) and one of the places who has their range on its shelf is La Robe & La Mousse – a craft beer bar on who shares Benoit and Tony’s enthusiasm for crafted alcohol and micro productions. They threw a degusion – a tasting – of BOWS where regulars blended with newcomers and friends on an early Saturday night in the ocean blue venue with bright lights and endless amount of craft beers on tap. On each side of the BOWS bottles, La Robe & La Mousse has other micro distillates to offer.

On the following Sunday and Monday I joined them for France Quintessence 2017 – a spirit fair held at Pavillion Ledoyen on a Avenue Dutuit in the the 8th arrondissement of Paris. The products displayed and promoted at this fair are all french! And my five senses were constantly processing information throughout the days giving rise to different kinds of satisfactions. Best was of course BOWS! It’s great to see new organic products on the market and I’m not the only one signing under to that. There interest and demand for sustainable products and productions are growing and the earth needs that. To Benoit it’s a mystery how you could produce anything else but organic raw goods since the finished products are never better than the single components – he passionately explained to me on the little english he knows, and then we continued talking, in the little French I know, about fighting the giant brands of the booze market, and that fame don’t necessarily correspond with quality.

After the Quintessence the two cousins drove down to the distillery in Mountabaun to re-pack, kiss their families, and then continue touring around France with the brave spirits – a journey I wish I could have been part of, but that I at least (luckily) can follow through social media.

At last, I want to thank Benoit and Tony – who let me tag along on their Paris tour. Cheers mates, I had a blast!