Pure Spirits: Scheibel Moor-Birne & MoBi Sour

The Scheibel distillery from the Black Forest region in Germany is above all known for its high quality fruit brandies. Since 1921, the banner of traditional fruit distillates has been held up by the family company which is now led by Michael Scheibel. But also other, innovative and contemporary spirits (such as vodka, barrel-aged gin etc.) are produced there. However, if you are a little interested in the world of spirits, you might have heard about a specific fruit brandy that has come to quite some fame in Germany in the recent year: Scheibel Moor-Birne. Read More

Spiced TNT

Gin & Tonic has, of course, long since overcome its existence as a drink of older British gentlemen and also a gin & tonic is no longer the niche product in bars outside of Britain it once was. The times are gone when you got 2 cl of Gin with plenty of tonic in a longdrink glass. The opposite is now the case: Gin & Tonic has become a science in itself and the number of gins and tonics is not manageable any more. But of course, Gin is not the only spirit that harmonizes with tonic. Have your ever tried Tequila & Tonic? Read More

Montenegro Sour

Today’s article could easily seem a bit like an article that was written out of embarrassment because basically the recipe presented here is neither particularly elaborate nor anyhow innovative or trendy. It is a very ordinary sour and those are probably the simplest cocktails to make. You can actually mix sours with almost any spirit or liqueur you choose and at least in its basis that’s really not a high art I’m talking about. But it does not always have to be high art. Read More

Pure Spirits: GINSTR Stuttgart Dry Gin

If a Dortmund resident like me is writing something about the city of Stuttgart in these days, in most cases this will probably have to do with football. And in 90% of these cases it is about Kevin Großkreutz, a former Borussia Dortmund player who is now playing for 2nd Bundesliga team VFB Stuttgart. And even though I can at least say that I have managed to somehow mention the name Kevin Großkreutz in a more or less meaningful way on a cocktail blog, today it is neither about football nor about the said player. Read More

Just another Lemon Tea

If you have fallen sick for a few days, you are usually drinking a lot of tea at this time. At least I am. I also like tea on a regular day but nonetheless I usually drink far less tea when I’m in good health. And when such a sickness has vanished, there is always something left behind. In this case it was simply the idea, to play around a little bit with typical tea aroma and to create a suitable drink. And even if Earl Gray is not necessarily a tea you’d drink when you’re sick, it is still the sort of tea which a lot of people think of first. Read More

Lakrids and Spirits


So after a few days of having the flu I finally would like to present an article to you that deals with a very special topic: liquorice. But of course it is not just about liquorice, but liquorice (or “Lakrids”) in combination with spirits. This is an idea that I first had to get used to but turned out to be of such an aromatic substance that I could not withstand its seductive nature. The “Lakrids” I am using here comes from the young Danish entrepreneur Johan Bülow from the isle of Bornholm, where he originally opened a liquorice store in the town of Svaneke. Read More

Pure Spirits: Daron Calvados Pays d’Auge

Today is once again a premiere day here on the blog because today’s article deals with a topic that has not yet been on the agenda before. It’s just three days since I dropped the name “Appeljack” as part of the Helter Skelter cocktail, which is essentially an American fruit brandy. Applejack is often used as an ingredient in American cocktail recipes. In Europe, instead of Applejack, however, people usually use the nobler Calvados. And that is exactly what today’s article is about. Read More

The Helter Skelter

If you take a look at the huge range of internationally available cocktail recipes in times of the Internet, you will of course realize that a lot of recipes are strongly dependent on the availability of certain products. This phenomenon can be witnessed in both classical and modern recipes. In some cases, this led to the creation of certain substitute spirits, which should compensate for the limited availability of some brands. Thus you will sometimes find yourself in the funny situation to substitute a substitute product with the original one. Read More

Buttermilk Margarita

Today I’d like to write a few lines about a cocktail that I really like very much and which I got to know quite late actually, I hope you will forgive me that. It was already invented in 2011, which basically once again demonstrates that I am definitely the wrong address if you’re up to staying exclusively in touch with most modern and brand-new trends in the cocktail world. But then again this blog is all about good cocktails and corresponding spirits, so what’s the matter?  So today I’d like to present to you, many years after its creation: the Buttermilk Margarita (or Buttermilch Margarita as it’s called in German). Read More

Pure Spirits: Amaro di Angostura

The name of today’s product is indeed one of the biggest imaginable for anyone who deals with cocktails or who is interested in bar culture. It’s not possible to imagine a well-stocked bar without Angostura bitters as well as you can’t imagine it without mixing glasses, shakers or bar spoons. I wonder if there is any standard work about cocktails in the world in which the name is not printed about a hundred times. But today we are not dealing with the classic Angostura Bitters but with an Amaro instead, a bitter liqueur. And when such a bitter liqueur comes from the house of the great bitters-manufacturer, this naturally arouses some curiosity. Read More

Prescription Julep

Well, I was actually really looking forward to today’s article since a few days. Just as I am also looking forward to the addressed drink every time I’ll get the chance to order it in a bar or just to make it for myself. It is once again a real classic cocktail which goes back to the year 1857 (at least) and it simply delivers exactly what I love about a cocktail: the wonderful experience of enjoying high-quality spirits in a great combination with a refined aromatic twist. Read More

Pure Spirits: Villa Lobos Blanco Tequila

When it comes to matured spirits (or at least those who can potentially become matured spirits), you can apparently witness a quite obvious phenomenon: the longer the spirits have spent in a cask, the higher the demand for it (as well as the price) and the better its reputation. Sometimes this may even become a little bit odd as it is often the case for example with some whisky bottlings which suddenly come at horrendous prices. However, some spirits are a little bit different in this respect or even tend towards the opposite. Read More

Covet

One of the most famous cocktails based on Cognac surely is the sidecar. And although I have not yet written an article about that classic drink, I may do so in the future. The sidecar consists mainly of cognac, cointreau and lemon juice. Well, the cocktail that I would like to present today is essentially nothing more than a more complex variation of this basic formula. However, one that has convinced me completely. Read More

Pure Spirits: Amazonian Gin Company (Cantinero Edition)

After the Aloha Gin from Heilbronn, today it’s another article about gin. But this time, however, it is about a gin that is not from Germany or another European country. Quite on the contrary, this gin has already collected a bunch of flight miles before it reaches Germany. And yet it is close a relative of another gin that I have already presented here in the past. I am thinking of the Peruvian GIN’CA, which comes from the same Peruvian distillery as today’s Gin listening to the name “Amazonian Gin Company Cantinero Edition”. Read More

Pure Spirits: Aloha Gin

Today it’s once again gin time. And I guess you will be little surprised by the fact that it is once again a gin from Germany where it has become the trendiest spirit of these days (as in many other parts of the world, too). This is of course not only the case because of the ever increasing number of gin start-ups and the correlating spirits, but also because of the inexorably high demand for gin & tonics. The increased interest for tasting seminars on the subject of gin (and tonic) fits the mould. Read More

El Meteor en el Barril

The inspiration for today’s cocktail came during the writing of the reviews for two spirits that I have recently tasted and presented here. On the one hand the really beautiful Clément Rhum Vieux Agricole VSOP and on the other the Meteoro Joven Mezcal. The initial thought behind the idea of ​​combining these two spirits is also reflected in the name of the cocktail, “El Meteor en el Barril”, which means “The Meteor in the Barrel”. Read More

Pure Spirits: Pierre Ferrand Cognac 1840 Original Formula

I would like to finally welcome the new year of 2017 here on the blog with an article about a special product, which also is the first of its kind that I am reviewing here: I’m talking about the Pierre Ferrand Cognac 1840 Original Formula – the first Cognac to be reviewed on Galumbi – Drinks & More. Today, Cognac enjoys an ambivalent reputation. For some, it is a slightly outdated spirit of past days, for others a still appreciated barrel-matured spirit for quiet moments at the fireplace and for others it’s a high-priced prestige object sold in stylish bottles which can easily compete with those of the perfume industry. Read More

Irish Coffee

So, after a few days of the most reflective and cosy family time of the year, I have finally found some time for a new article with a new recipe. Well ok, the latter is not really true but at least it is a new article which is about a great classic of global bar culture. And it is no big surprise that I’m doing an article about the Irish Coffee exactly at this time of the year because the desire for a strong coffee with some booze added is currently somewhat increased after all these days of Christmas gluttony. Read More

Spicy Christmas Smash

Just before Galumbi – Drinks & More takes a short Christmas break for a couple of days, I would like to publish a short article in order to show you a small but nice Christmas cocktail. And it’s once again a recipe containing the Vollkorn Korn schnapps by Eugen Schmidt & Söhne. Due to its special flavor profile of freshly baked bread and Christmas being at the doorstep: now is the right time. Read More

Sweet Old Bakerman

After introducing the Vollkorn by Eugen Schmidt & Söhne yesterday, today I’m directly launching an article about a suitable cocktail for this very unusual spirit. This also has to do with the fact that I have seen a somewhat greater challenge here because I was not so familiar with the taste profile and previously had worked little or not at all with a Korn. But such a challenge is, of course, very exciting and since I couldn’t get the ideas out of my head I went directly to my serving cart and tried something out – and was finally very much pleased. Read More

Pure Spirits: Vollkorn (Eugen Schmidt & Söhne)

If you’d visit an old, traditionally rooted pub in Westphalia and look around there for some time, it wouldn’t take long until you’d be able to witness some – presumably older – men ordering a “Herrengedeck” (the German word for a boilermaker). This usually consists of a Pilsener or a Dortmunder Export and a glass of Korn. And that is usually one of the only occasions where you will ever get in contact with the Korn spirit in your everyday life; this might differ, of course, depending on your personal sociotope. Read More

Water

Yes, that’s right, there is actually just the word “water” in the headline. And this is the case for a good reason. I have not become an ascetic and I am not going to change my subject in order to start a wellness blog, so don’t worry. There won’t be any articles on cucumber masks or self-pressed massage oil in the next few days. No, today’s topic is an indispensable one for me when it comes to cocktails because it is simply part of global bar culture. Read More

Pure Spirits: Sash & Fritz Wodka Colonia Alexandrowka

So it’s once again a vodka! Actually, I did already express my opinion about the clear spirit in recent articles, about the Bénazet Vodka and the Vural Vodka, but somehow I can’t get the whole matter out of my head. In the end I am currently subject to a creeping process of relativization, which compels me to give up some prejudices. Sometimes it is of course beneficial to reflect your own thinking from time to time and I must at least admit that I have recently experienced some vodkas that I like. So today’s vodka is a vodka which comes with a lot of premature praise and therefore ultimately aroused my curiosity. Read More

Hoos Grapefruit Fizz

How to capture the essence of grapefruit? This has very likely been one of the questions that Heiko Hoos must have been concerned with while creating his Hoos Pink Grapefruit Gin. But the same question occurred also to me when I thought about today’s cocktail. I wanted to create a drink on the basis of the really great Hoos Pink Grapefruit Gin and I somehow knew from the very beginning what kind of cocktail it would be. Read More

Pure Spirits: Meteoro Joven Mezcal

And once again it’s about Mezcal today. So it might not be all too difficult for you to realize that I’m really hooked on this specific kind of spirit which successfully managed to cast its spell one me. Of course, I am not really alone with this, but the great era of Mezcal and Tequila still seems to be imminent. To speed up the coming of this era, I would like to contribute with another small article about a beautiful bottle. Read More

Mamie Taylor

mamie-taylor

No other drink has become such a natural urban institution in the last few years like the Gin & Tonic. Most people already knew it anyway but recently started to discover their own passion for it. The other highball that has become almost as popular as the G&T is the Moscow Mule. At least in Germany this is very strongly connected to the increased availability of ginger beer (or “Spicy Ginger”, “Hot Ginger” and how they have to call themselves in order not to carry the word “beer” in the name – due to German law regulations about beer). Only recently, however, I became aware of a highball that I did not really know yet but which I like very much. And I would like to introduce this drink today. Read More