At Velvet, foraged plants, herbs, and flowers have a long shelf-life. This cocktail bar serves complex, yet delicate libations made from seasonal vegetables, fruit, and herbs found around the German capital. Although not new to the bar scene, a close-knit team dedicated to the craft operates this 6-year-old dimly lit watering hole with 55 seats. Bartender Ruben Neideck, Sarah Swantje Fischer, Alice Von Vincent, Julia Raschia and Inan Öztürk meet every Tuesday for a lab day lasting three to four hours, in which they distill, ferment, and infuses among other thing for future cocktail-making. While some components, like syrups, are derived from fairly straightforward infusions, the staff also likes to centrifuge fruit juices in summer and use the clarified (and more stable) liquid to make cordials or shrubs to last through winter. And speaking of the menu, it’s a revolving door of seasonal cocktails with one new cocktail added each week so that the drink you loved one day might be gone on your next visit. So, stop by often so that you don’t miss out on any of the fabulous drinks the team might be cooking up in the lab.
Yolanda Evans is a Drink and Travel writer on the run for the last 18 years. She travels the world to drink and seek out obscure booze knowledge. These days, she’s based in Berlin where she spends her free time bar-hopping around the city.
Text: Yolanda Evans / Photos: Savannah van der Niet
Velvet, Ganghoferstr.1, 12043 Berlin–Neukölln; map
Wed–Mon 19–02h
@velvet.berlin
