Based loosely on Fontane, with Frau Dr. Katharina Zott’s Williams pear brandy that opens in the mouth like a captive balloon. We marry it off to a rye bread’s wood flavours – that of Rüdiger Sasse’s rye whisky. Sasse is a legendary distiller of traditional german Korn, whose family have owned their fine distillery in Münster for 300 years. The verjuice from the vineyard Klosterhof from Töplitz, that has bequeathed its acidity to several Nobelhart dishes, likewise ensures this drink’s briskness.
- Place bottle in the freezer for 45 – 120 minutes
- Shake before pouring in a
- Tumbler / Wineglas
- No ice cubes
- if desired: close eyes while drinking
Cristina Neves and her husband Oliver Ebert have been running an ensconced bar in Prenzlauer Berg for over 15 years. What makes it unique, apart from hand broken ice and antique glasses, is that they nearly exclusively work with distillates from craft manufactures whose distillers they know personally. Several joint liquids originated from this long collaboration. Becketts Kopf is committed to the classic cocktail. Concise, hard and elegant.