Behind Bars: ISArBAR

5 Questions to Dominik Hau of „ISArBAR“ in Munich

Thomas Henry interviews with famous faces of the bar scene

Only a few meters away from Munich’s main railway station you will find one of the most picturesque hotels in the city, the “Sofitel Munich Bayerpost”. It is located in a historic Wilhelminian building which was once the „Royal Bavarian Post Office“. The no less chic “ISArBAR” with its beautiful mosaic stone back buffet is frequented not only by hotel guests, but also by the locals. We’ve talked to Dominik Hau, the chef behind this bar.

1. Dominik: What makes the “ISArBAR” so special?
Our hotel bar, named after the River Isar which flows from the Alps through Munich, welcomes its guests in a refined ambiance of green silk, mosaic, dark wood and genuine leather. Having a terrace and a library, the bar is a stylish setting during daytime, too. We offer perfect hospitality and combine Bavarian lust for life with French “art de vivre”. Moreover, we have set ourselves the task of finding the right drink for every taste!

2. This requires a good team. You have eleven employees: How would you describe your team?
Young, individual, international and crazy – crazy for good drinks, venerable classics and new flavours.

3. What makes a good host?
A good host knows his guests by name and knows about their culinary preferences. He also takes a moment for the guest in busy times so that everyone can feel at home.

4. Your favourite drink with Thomas Henry?
A classic gin & tonic. This is also the best nightcap.

5. The bar scene is in motion. What do you think are the bar trends in 2017?
Wine at the bar, such as port or vermouth. But also drinks with wines!

The “ISArBAR  is – as Dominik Hau mentioned – more than a night bar: The place is open from Monday to Friday already from eight o’clock in the morning and on the weekend from nine o’clock in the morning. Start your day with a “La Matin Matinee” breakfast, and the “Bayerpost Currywurst” always is a good choice!

More information:

on the bar

on the hotel

 

Behind Bars: One Trick Pony

10 questions  to Jan Jehli of “One Trick Pony” in Freiburg

Thomas Henry interviews protagonists of the bar scene

Since autumn 2016, the bar “One Trick Pony” has enriched the sunniest city in Germany, Freiburg, with ambitious drinks. Their drink “Old But Gold” also won the competition at the first “The House Of Thomas Henry” which took place in Berlin in May 2017. Reason enough to ask 10 questions to the chef behind the bar, Jan Jehli.

1. Jan, in one sentence: What is your bar all about?
Highly innovative drinks in a relaxed dive bar atmosphere.

2.What is your specialty?
Vintage spirits, clear ice, daily usage of our rotary evaporator and fruit spirit of all kinds. We also do enzymatic clarification and fermentation – we’re laboratory geeks in palm jackets!

3.  Is there something which only “One Trick Pony” has?
Klipschorn boxes and McIntosh power amplifiers.

4. Which song is most popular in your bar?
“Love Endeavor” by Alice Smith, remixed by Maurice Fulton.

5. Apart from the acoustics, what makes a good bar from your point of view?
Good hosts, short waiting times, attentive staff and good drinks, of course.

6. Speaking of which: What’s the best closing-time-drink?
Brooklyn Lager and Van Winkle 12yo Lot B Whiskey.

7. And what is your favorite drink with Thomas Henry?
Vodka soda.

One Trick Pony The House of Thomas Henry One Trick Pony The House of Thomas Henry

8. Do you like to tell us what the most bizarre experience in “One Trick Pony” was, so far?
A guest who wanted to invite us to a golden shower.

9. Oh dear. And did something bigger than a glass already get broken in the bar?
Yes, the main water pipe …

10. If your bar was an animal – another than a pony – what would it be?
A honey badger, because we are inconspicuous but must not hide from anyone.

Thank you, Jan!

And here’s the recipe winner of the “One Trick Pony” at the “The House Of Thomas Henry”: „Old But Gold“

50 ml Rutte Old Simon Genever

20 ml of sugar syrup

20 ml distilled lemon water*

20 ml essence of remaining champagne* ²

80 ml Thomas Henry Soda Water

 

Garnish: golden ashes of leeks* ³

Glass: highball

 

* Distilled lemon water: distill fresh lemon juice which is not fresh any more in a rotary evaporator at 30 degrees Celsius. Add citric acid and fructose to the distillate.

 

*² Essence of the leftover champagne: Simmer the old champagne in a pot until only a third is left.

 

*³ golden ashes of leeks: Cut the upper third of the leeks and heat them at 140 degrees Celsius in the oven for 20 minutes. When they start to shimmers in a golden, metallic way, remove and powder them.

 

Webseite:
https://onetrickpony.bar

Over a thousand visitors celebrate the first Bar Market at The House of Thomas Henry

The House of Thomas Henry brings together the European bar scene in the German capital for two days

20 international bars, 40 bartenders, thousands of visitors, numerous innovative drinks and the bitter-lemon experts from Berlin: on 18 and 19 May, the historic Kaufhaus Jandorf was transformed for the first time into „The House of Thomas Henry“. Thousands of visitors swarmed to the dazzling Bar Market in 1920s style; among them were many well-known faces from the bar scene, such as Sven Riebel and Roger Breitenegger. A total of 20 top bars from all over Europe had travelled there to celebrate the premiere and serve their latest drink innovations. An expert jury including Alex Kratena, Simon Difford and Thomas Henry Brand Ambassador Phum Sila-Trakoon named the drink ‘Old But Gold’ from Boris Gröner and Jan Nicolas Jehli (One Trick Pony, Freiburg) as the best in the Henry’s House Competition.

Alongside delicious drinks and a varied entertainment programme, the audience were curious to attend the expert workshops, such as that by Christian Balke, Havana Club Ambassador, on the topic of barrel-ageing, and danced energetically to the beats of DJ Senay on Friday.

‘We are delighted that The House of Thomas Henry has been met with such a positive reaction by Berlin residents, the bar scene and our international guests. We are simply overwhelmed. This has to be repeated next year,’ said bartender and Thomas Henry Brand Ambassador Phum Sila-Trakoon about the two days in the historic department store.

NO COINS, NO DRINKS, NO CHARITY

The Golden Twenties also stand for tolerance and respectful coexistence. It is only when people are curious about each other and act without prejudice that rousing parties such as ‘The House of Thomas Henry’ are possible. That is why Thomas Henry is using part of the takings to support ‘Gastronomie gegen Rassismus e.V.’. The association donates money to organisations that support and facilitate the integration of immigrants and refugees through language courses. Thomas Henry considers itself firmly committed to this cause and is happy to be able to help the association. www.ggr-ev.de

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Q & A with Yu-Jin Chung from Gin & Jagger in Essen

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Q & A with Martin Bauermann, Bar Manager in the Amano in Berlin

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Behind Bars: Cape Collins, Stuttgart

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