Episode 15: Matt Boswell, Tiger Bar, 2/2

Welcome to our third episode IN ENGLISH.


In this second episode with Matt Boswell from the
Schöneberg-based Tiger Bar we discuss sustainability, how taste
has changed in the last couple of years and why learning about
wine takes your cocktail-making to another level. ⁠ How to find
and build a style for a bar menu or bar program is another topic
for us. And how an Australian bartender looks upon using German
ingredients that take him out of his comfort zone.


https://oh-panama.com/de/tiger_bar/





Nachdem Matt Boswell der Schöneberger Tiger Bar in der ersten
Episode die Steinlagerung seiner Spirituosen beleuchtete, soll es
hier um Pflanzen gehen. Wie blickt ein Australischer Bartender
auf die hiesigen Produkte? Wie macht man den Sprung von
tropischer Ananas zu Feigenblätter-Öl oder Birne Helene?