Berlin’s Kink debuts new menu

Kink bar in Berlin’s Prenzlauer Berg district will revamp its menu in October.

The menu will ‘seamlessly blend culinary artistry with mixology’, offering drinks in its signature ‘long’ and ‘short’ format, where guests can choose between two interpretations of each serve.

New cocktails include Paris, Pennsylvania, which blends beurre noisette-washed Hennessy Cognac with peach-infused seven-year-old Eminente rum and notes of Earl Grey tea. The cocktail can be lengthened with housemade peach soda to be transformed into a bright Highball.

Naked Lunch is a Maker’s Mark Bourbon-based serve, with the spirit redistilled with peanuts, banana and maple in the bar’s on-site laboratory. This can be lengthened with pandan soda, which draws out the whiskey’s vanilla notes.

On the non-alcoholic menu, Pea & Physalis combines Seedlip Garden 108, Tomato Pai Mu Tan Tea, strawberry and verjus, while the Pixie Circle features Seedlip Citrus Grove 42, Martini Floreale, a tea blend, Undone White Not ‘Vermouth’ and verjus.

Co-founders Oliver Mansaray and Daniel Scheppan commented: “We’re really proud of the efforts from the entire team on our latest menu. We believe it’s a great display of our commitment to working with unique ingredients transformed through cutting-edge technique and experimentation in the lab.

“This menu aims to continue to shake up familiar tastes, resulting in a menu that is both stimulating and undeniably delicious, inviting guests to embark on a sensory journey that is uniquely Kink.”

In our March issue, we spoke to Kink’s assistant bar manager Nedal Abu Nada about the feasibility and necessity of adding ABVs to cocktail menus.

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