Cocktail Profiler: Kenn Bermel and Seven
Every month, we ask one of the city’s expert mixologists to profile a selection of Beijingers based on a single snapshot and a brief factoid.
This month, we chose Kenn Bermel at Brussels, someone who’s more used to enjoying cocktails than he is creating them. Luckily for us, he has a secret weapon in the form of his head barman, Seven, who Kenn says he was lucky to keep in the Fubar divorce settlement. In incorporating a yumberry vodka infusion in one of his creations, Seven wins the award for our favorite ingredient so far.
Would you like one of the city’s top bartenders to create a drink for you? Email a photo and an interesting fact about yourself to do@thebeijinger.com.
Kristen
Interesting fact: Kristen says she is more evolved than most people on this planet because she doesn’t (and will never) have wisdom teeth.
The resulting drink: The Natural Selection
Ingredients:
- 40ml housemade yumberry vodka (extremely
- limited supply, as the yumberry is only in season
- for two weeks a year)
- 15ml crème de cassis
- sour mix
Served: Over ice in an Old Fashioned glass or tumbler, topped with yumberry juice and garnished with lemon twist and a mint leaf.
“When the apocalypse hits, the Natural Selection will surely be one of the few cocktails still standing.”
Jamie
Interesting fact: Whenever someone tells Jamie that something is “good for the health,” he says it generally tastes like poison. He prefers stuff that tastes good, health be damned!
The resulting drink: The Retox
Ingredients:
- 15ml vodka
- 15ml gin
- 15ml tequila
- 15ml rum
- 15ml Bacardi 151
- 15ml sour mix
- tonic water
Served: In a large glass, garnished with a lemon slice
“RMB 50 for that! Damn right I’d drink it on a night out. And it’s pretty tasty.”
Lesley-Anne
Interesting fact: This Irish native is a sporting lass who likes nothing more than a night out with her friends. She momentarily set aside her pint of ale to enjoy her cocktail on tasting night.
The resulting drink: Hot Night Out
Ingredients:
- 50ml cachaça
- 10ml lemon juice
- mango puree
- sliced pepper
Served: Muddled with three lemon wedges, sugar syrup and half of a sliced pepper. Add ice and garnish with a small pepper.
“I like it, but it gets a bit spicy towards the end with those peppers. Where’s my pint?”
This article originally appeared on page 36 in the February issue of the Beijinger.
Photos: Mitchell Pe Masilun
