Welcome to our third episode IN ENGLISH.
In this first episode with Matt Boswell from the Schöneberg-based Tiger Bar we find out about his take on cocktails and how there are many ways to keep innovating in that field. "Modern - refined - unique" are the three words he'd use to describe the bar he's heading. And there are definitely very modern ways they adhere to. He's happy to share a few points of their program with us - especially their aging with rocks!
Wer schon einmal darüber nachdachte, warum Spirituosen nur in Holz gelagert werden: werden sie nicht immer! Matt Boswell ist der Barchef der Schöneberger Tiger Bar. Er gibt uns Einblick in eine Bar, welche an ein überaus erfolgreiches Restaurant gekoppelt ist. Und wie er versucht, die Mineralität der Weine per Steinalterung seiner Spirituosen in Cocktails zu übersetzen!
