The latest cocktail menu from Kink Bar brings Prenzlauer Berg a combination of long and short form drink interpretations informed by its Michelin-recommended kitchen
Kink Bar in Berlin has unveiled a new cocktail menu. The latest drinks list continues the Prenzlauer Berg bar’s approach of offering each cocktail in both long and short form, reinterpreting each concoction for a unique drinking experience. Beginning Tuesday, October 1st, the menu looks to blend culinary artistry with mixology at the destination restaurant and cocktail venue.
Created in collaboration with the full team, the menu highlights Kink’s distinctive long and short format, providing guests with two interpretations of each drink: a carefully crafted, intense short version and a more leisurely, flavourful long version. Each cocktail blends a process-driven and ingredient-led approach, where flavors such as Beetroot, Corn, Green Shiso, and Piquin Chili are pulled from the Michelin-recommended kitchen and transformed through innovative techniques in their in-house lab.
The bar lab, visible through a vintage window frame repurposed from the original site, invites guests to oversee the application of modern techniques and culinary expertise in the style of an open kitchen as they revisit processes ranging from fermentation and sous-vide to cryo-concentration, sous-pression, infusions, and distillation. Algorithmic Pairing is used to craft novel and harmonious flavor combinations such as piquin chili, pandan, and fig leaf kefir. This results in comfortingly familiar tastes that evoke gastronomic nostalgia while pushing the boundaries of traditional cocktail design.
Paris, Pennsylvania is a rich and decadent combination of Beurre Noisette-washed Hennessy Cognac with peach-infused Eminente 7y Rum and notes of Earl Grey. In its short form, it offers a rich and decadent profile, while the long format, transformed with house-made peach soda, becomes a lighter, brighter highball. Complex and nuanced, Naked Lunch provides a bold finish with Maker’s Mark Bourbon”redistilled with peanuts, banana, and maple, resulting in a creamy mouthfeel with a nutty finish; when lengthened with pandan soda, it offers an earthier essence of vanilla.
Bank Exchange, a refined take on the classic Pisco Punch, marries the freshness of La Caravedo Torontel Pisco with vibrant pineapple and raspberry notes, while a touch of spiced ruby port adds depth and complexity; for the long version, the Ruby Port Wine is replaced by an in-house Fig Leaf Kefir offering a fresh and mildly sweet finish. Another highlight is Smoke in the Maize, a tropical blend of Encantado Mezcal with mango, corn, and Piquin distillate creates punchy and earthy short drink. When extended with grapefruit soda, it introduces a bright and citrusy effervescence.
Non-alcoholic cocktails are equally considered, with the four strong list including; Pea & Physalis using Seedlip Garden 108, Tomato Pai Mu Tan Tea, Strawberry and Vejus, Pixie Circle with Seedlip Citrus Grove 42, Martini Floreale, Tea Blend, Undone White Vermouth and Verjus, as well as a non-alc Negroni and VirGin Tonic.
“We’re really proud of the efforts from the entire team on our latest menu,” comment co-founders Oliver and Danie. “We believe it’s a great display of our commitment to working with unique ingredients transformed through cutting edge technique and experimentation in the lab. This menu aims to continue to shake up familiar tastes, resulting in a menu that is both stimulating and undeniably delicious, inviting guests to embark on a sensory journey that is uniquely Kink.”
Located in a 19th century former brewery, Kink is the diverse vision of childhood friends Oliver Mansaray and Daniel Scheppan, who drew on their past careers in gastronomy, engineering and design to create a unique hospitality space in perpetual motion.
For more information or to make a reservation at Kink Bar Berlin, head over to the bar’s official website.
