Without any signage and a hidden door, The Parlour bar is well hidden in one of Frankfurt’s side streets. Despite it’s underground existence, the ‘speak easy’ Parlour of bartender Maxim Kilian is always full. He uses Foodpairing on a regular basis to support his creations. We’ll explain two of his vegetable cocktails.
Maxim at the Parlour, source
The balancing of aromas in a drink is essential
The balancing of aromas is an essential task of being a mixologist. Apart from relying on his own taste and knowing his products, Maxim uses Foodpairing to balance his aromas. As Maxim explains:
“We mainly use Foodpairing to improve our creations. So how it works is: we have an idea, we work on it and if there is a hint or a clue missing we use Foodpairing to double check or to find the missing link to an extraordinary combination.”
The Green Hornet and The El Macho by Maxim Kilian
Vegetables in cocktails are not that unfamiliar anymore, although to find the right vegetable & drink combinations the Foodpairing tool comes in handy. Maxim created a green bell pepper and a beetroot cocktail.
As spirit he chose Mezcal, the smokey artisanal cousin of Tequila. Read more on the rise of Mezcal here.
Mezcal – Green Pepper – Lemon – Lavender
Foodpairing Inspiration Tool
Ingredients
- 50 ml Mezcal
- 20 ml green Pepper Juice
- 20 ml Lemon Juice
- 20 ml Lavender Sirup 1/1
Preparations
Shake all Ingredients and spray Mozart Black on top.
Tequila – Beetroot – Lime – Cassis – Chocolate
Foodpairing Inspiration Tool
Interesting here is we see that beetroot has no direct aromatic link to tequila. Because chocolate is added to the recipe, beetroot and tequila form a match.
Ingredients
- 50 ml Reposado Tequila
- 30 ml Beetroot Juice
- 20 ml Lime juice
- 20 ml Suger Sirup
- 10 ml Creme de Cassis
- 2 Dash Chocolate Bitter
Preparations
Shake all Ingredients and Spray Mozart Black on Top.