FMK RHUBARB NEGRONI TASTER003

GIN 206 | AMARO 212 | RHABARBER 960

36,67 EUR / l

Freimeisterkollektiv relies on the tradition of small, artisanal distilleries as well as on the experience of our bartenders and experts in their respective fields. Our driving force is the desire to experiment and collaborate. We develop modern interpretations of classics and offer unprecedented spirits while continuously seeking out new territories.

 

 

GIN 206 40 ml | RHABARBER 960 60 ml | AMARO 212 30 ml | Rosemary Sprig | Ice Cube

 

The traditional Negroni recipe requires three equal parts of gin, sweet vermouth and amaro. In our Rhubarb Negroni the sweet vermouth is replaced by rhubarb liqueur. Plus, we’ve increased the rhubarb share and reduced the Amaro a bit. As a result, the rhubarb shows a good presence with the two other ingredients increasing the complexity of the drink.

 

We are pretty sure Count Camillo Negroni would have appreciated our change to his recipe. In fact, we are more certain about this than that Camillo Negroni was indeed a count at all. If you want to try a slightly drier version with additional fruity notes and light bitter aromas, you may use WERMUT EXTRA TROCKEN 015 instead of the AMARO 212.

 

The FMK Rhubarb Negroni Taster puts you in a position to mix this perfect aperitivo. The Taster at a special discounted price contains 200 ml each of the GIN 206 London Dry Gin (48 % vol.), the AMARO 212 herbal liqueur (28 % vol.) and the RHABARBER 960 liqueur (22 % vol.).

 

 

GIN 206

 

 

 

 

Thomas Neubert is a particularly skilled distiller and sensory expert. Before he dedicated himself to the trade side of distillation at the small Schloss Zinzow estate distillery, he worked in the aroma industry. He developed the GIN 206 in close collaboration with Oliver Ebert. His Berlin based bar “Beckett’s Kopf” is considered one of the country’s best bars. In 2013, Oliver was named the Mixologist of the Year and “Beckett’s Kopf” was awarded the “Farm-to-shaker”-Award of the year in 2018. Their GIN 206 combines the aroma of orange blossom and orange zest with those of ginger, bergamot, coriander, cardamom, and lavender blossoms. Thomas and Oliver made a conscious decision to limit themselves to ten botanicals which perfectly harmonize for the Freimeister gin. A neat tasting firmly establishes the spirit as a “New Western Style Gin”, a reinterpretation of the classic in which every botanical serves one king: gin’s true master – the juniper berry.

learn more about the GIN 206

learn more about THOMAS NEUBERT

learn more about OLIVER EBERT

 

 

AMARO 212

 

 

 

Distiller Thomas Neubert and bartender Oliver Ebert chose to make their Amaro according to a “Aperitivo Bitter” recipe. The core bitter aromas of the AMARO 212 are made up from the gentian root (Gentiana lutea), wormwood (Artemisia absinthium L.), and cinchona bark (cinchonae cortex). These flavors are rounded off with cloves from the clove tree (Syzygium aromaticum) and cinnamon from the ceylon cinnamon tree (Cinnamomum verum), which make for a delicate finish. The aperitif is enriched by macerated, bitter orange peels and peach juice. This fruitiness combines well with the bitter aromas to form an extremely harmonious drink and offers the highest form of pleasure: neat or on ice. Likewise, this Amaro is the perfect ingredient for cocktails like the Negroni and is delightful when combined with sparkling wine.

learn more about the AMARO 212

learn more about THOMAS NEUBERT

learn more about OLIVER EBERT

 

RHABARBER 960

 

 

 

 

Matthias Schulz leads a fruit press house and distillery in the fourth generation. Liqueur expert Gerald Schroff is the mastermind of the Preussische Spirituosen Manufactur in Berlin. Together, they created a rhubarb liqueur only with homemade rhubarb juice and rhubarb brandy. This is by far not as common as one might think: many small liquor producers source their ingredients from major manufacturers specializing in the distribution of fruit juice, nectar or concentrate. On top of that, ethanol of agricultural origin is frequently used as the alcoholic base for liqueur production. So the consumer might get the impression to have acquired a liqueur from a small, regional producer, but all ingredients come from industrial suppliers. Patience and effort applied by Matthias and Gerald yield rich rewards: a nose of fresh green apple is followed by fruity and sour rhubarb, delicate raspberry and grapefruit aroma on the palate and a finish of lime skin and oxalic acid. The RHABARBER 960 provides a special note in the FMK Rhubarb Negroni, but is also extremely enjoyable neat, one ice, in conjunction with any kind of sparkling wine and as a dessert condiment.

learn more about the  RHABARBER 960

find out about the WERMUT EXTRA TROCKEN 015 here