What is special here, I want to know from the two. Everything you can't get everywhere!
The standard for the drinks is high, and many of the ingredients are homemade. It starts with the dried organic grapefruit slices and ends with the homemade cola. Stephan spent two months working on the right combination of spices, kola nuts, and other ingredients to create the perfect blend for the in-house cola. Anyone who has ever made their own nut liqueur and struggled with spices and sugar knows what a challenge this must be. To everyone else, it's not as easy as making elderberry syrup
It's an activity that Stephan has not only grown into over the years, but one that he enjoys taking on every day - the special drinks vary according to seasonal availability. During my visit, the "infusion" is currently the drink of the day - Stephan shared the recipe for the Swiss pine drink with us afterwards (at the end of the article)
The fact that the two run a bar together today is due to a happy coincidence. Georg has been a successful bar owner for years with his Futterkutter (lunch dishes in sustainable glass at Franziskanerplatz and Maximilianstraße, cookbook author and much more) as a restaurateur, Stephan has worked for years in various bars and restaurants in Innsbruck and experimented a lot himself. Some of the glasses of his experiments are on the shelf in the bar, who reads through the label, also knows at what level is adulterated here.
When the pub on Domplatz became available, the two happened to be there at the same time during the visit. Since Innsbruck's gastro/bar scene is manageable, they already knew each other, and the idea of starting the project together was obvious. The object inspection turned into a coffee, the coffee into some beers, the beers into the first ideas and a business plan. Not even half a year has passed since this meeting, and today you can see the concept for yourself
