Comments on: Le Lion Part 4 – Professor Langnickel

By: Ruben

Ruben — Sat, 09 May 2009 18:18:08 +0000

I am very interested in a link to the current menu of Le Lion to compare what changed in contrast to the old one which can be found at http://www.barbaublog.de

By: Jay

Jay — Fri, 08 May 2009 13:51:40 +0000

Jonny – As Ruben said, the drink is being made in the ice bin up on the bar, which is specifically designed so drinks can be stirred up on the bar but with the maximum cooling possible. Jörg told me that once stirred a drink can sit there for 5 minutes without any real additional melting! Very useful when making a mixture of stirred and shaken drinks.

By: Ruben

Ruben — Thu, 07 May 2009 14:21:03 +0000

They are actually making them IN the ice bin to achieve a quicker cooling and I guess that when actually sitting at the bar you can follow each of their steps nicely.

By: jonny five

jonny five — Wed, 06 May 2009 17:44:43 +0000

man, I love the way that bar looks, but I wish they hadn’t made the drinks behind the ice bin. I feel like I’m missing out on the magic. : (

By: Mario

Mario — Tue, 05 May 2009 23:57:09 +0000

@Ruben: It is a Pedro Ximenez (PX) Sherry. It works also perfect with the PX from Lustau witch i used in the video.

By: Ruben

Ruben — Tue, 05 May 2009 17:24:33 +0000

I’m not to familiar with Sherry but this recipe looks fantastic. Should I use Sherry Fino or Cream Sherry or what?

By: Dutch Courage

Dutch Courage — Tue, 05 May 2009 01:24:31 +0000

That’s great..

I’d like to share a recipe I’ve just created a few days ago.

Jeanne D’Arc

30 ml Mirabelle Eau de Vie
20 ml Sangue Morlacco Luxardo (Italian Cherry Liqueur)
10 ml dry vermouth
drops Cherry Bitters

Stir and strain in a cocktail glass,enjoy without garnish

Cheers,DC