Phillipp Kreibich

BASEL, SWITZERLAND

“It is creative - like being a chef, but much cooler.”


– Phillipp Kreibich

Where are you working? What’s your bar like?
I'm working at the Campari bar in Basel, having cool Italian flair and lot of signature drinks

Tell me about your experience.
I did a classic 3-year training in a restaurant

Campari bar in Basel, Switzerland.

Campari bar in Basel, Switzerland.

Why did you decide to become a bartender?
Because it is creative like being a chef but much cooler

Do you have a mentor in the Industry, an inspiration, or someone you would like to thank?
I would like to thank Michel Schafer for his amazing events and work for the bartender culture in Basel

Tell me about the inspiration behind the cocktail you created for Jameson Barrelmen’s Homecoming?
My inspiration was to create my favourite cocktail: the espresso martini, with more taste and deepness.

Where did you find the ingredients?
I found the main ingredients like coffee liquor and coffee beans around the corner from where I live, and I found the Tonka bean on Holiday and it became my favourite spice.

Are there any producers you would like to highlight?
Yes, I would like to highlight the best coffee liquor producer (in my opinion), "The Sseventh Sense" by Michael Schneider, he also produces amazing Gin, falernum, bitters and G+V Liquor.

If I visit your city, what should I see/eat/drink?
You should have to visit the Campari bar for appero, have a traditional swim trough the city in the river Rhein and eat a cheese fondue also in summer.

What is your best JBH 2019 memory?
Unforgettable party's every night with the craic.

What is the next city you would like to visit?
Oslo or Stockholm.

The Recipe

Phoenix Park

  • 40 ml Jameson Caskmates Stout Edition
  • 20 ml Ramazotti
  • 1 cup of Espresso
  • 10 ml coffee liquor (The Seventh Sense)
  • 10 ml Tonka bean syrup
  • Cool the shaker and the clay cup.
  • Add Jameson Caskmates Stout, Ramazotti, Espresso, Coffee Liquor, Tonka Bean Syrup and ice to a cocktail shaker.
  • Shake and single strain it over ice into the cup.
  • Garnish with Carnation flower and chervil.
  • Serve over ice but no straw.

Ingredients

  • 40 ml Jameson Caskmates Stout Edition
  • 20 ml Ramazotti
  • 1 cup of Espresso
  • 10 ml coffee liquor (The Seventh Sense)
  • 10 ml Tonka bean syrup

How To Make

  • Cool the shaker and the clay cup.
  • Add Jameson Caskmates Stout, Ramazotti, Espresso, Coffee Liquor, Tonka Bean Syrup and ice to a cocktail shaker.
  • Shake and single strain it over ice into the cup.
  • Garnish with Carnation flower and chervil.
  • Serve over ice but no straw.

Homemade Tonka Bean Syrup: Sous vide Tonka beans at 50 degrees for about 4.5 hours.

“Herbal fresh spring in one cup”


– Phillipp Kreibich

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