FMK NEGRONI 000

bottled cocktail

Introducing the FMK NEGRONI, a special edition exclusively for the Freunde of KW & Berlin Biennale. This unique concoction combines the exquisite flavors of GIN 206, WERMUT UHUDLER 017, AMARO 212, and a touch of ORANGE BITTERS WEIN 969.

By purchasing this bottle, you are not only supporting your own indulgence but also the KW Institute & Berlin Biennale.
Cheers to art and pleasure!

(5 EUR from each bottle sold will benefit KW Berlin and the Berlin Biennale.)

Nose

Orange | Herbal | Floral

Taste

Fruity | Bitter notes | Herbal | Orange

Finish

Delicate bitterness and acidity | Citrus

  • Vegan
  • Maceration
  • Fermentation by Freimeister
  • Pot still
  • Fractionating column
  • Barrel aging

Classy

Funky

Freaky

Ingredients

GIN 206 | WERMUT UHUDLER 017 | AMARO 212 | ORANGE BITTERS WEIN 969

Preparation BOTTLED COCKTAIL – READY TO DRINK
Serve on ice
Garnish with an orange twist
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Count Camillo Negroni is the inventor and the namesake of the most famous Italian cocktail. It is thanks to the research of some meticulous cocktail historians that we now know more about the origins of this drink. The recipe, originally mixed from three equal parts of gin, red vermouth and Campari, originated in the Florentine Café Casoni. The year of origin is believed to be 1919.
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At the request of the Count, gin was added to the already known cocktail Americano. He himself was probably a great consumer of his own invention. It is said that he drank 20 Negronis a day. But the glasses in which this drink was served during Negroni's lifetime were probably much smaller.

The Italian count, who also worked as a cowboy in his younger years in the United States, did not live to see the global triumph of this cocktail. Since the 1950s, the Negroni has enjoyed growing popularity in international bars.

When this cocktail was first served at the Via de' Tornabuoni in Florence, the drink’s intense red coloring came from a pigment derived from crushed cochineal insects. Today, the most known Negroni ingredient uses artificial coloring to reproduce this dark red hue.

We don't like artificial ingredients in our drinks. On top of that, drinking insect secretions seems to have gone out of fashion. That's why we created this all-natural version of a Negroni cocktail for the friends of KW Berlin and Berlin Biennale.
  • Lisa Bauer

    Distiller, Winemaker | Fehring, Styria

    Lisa Bauer grew up in the Styrian volcanic region, the daughter of a winemaking family. The Bauers run a small mixed farm here, along with a “Buschenschank” tavern typical to the region, serving self-pressed wines and cold dishes.

    Lisa received her initial training in the College of Viticulture Silberberg, Styria and later graduated with A-Levels and a Bachelor degree from the Federal College of Viticulture and Pomology in Klosterneuburg, near Vienna. In addition to studying viticulture and oenology, she has acquired extensive expertise in fruit processing, mashing and distillation. She had already been familiar with distilling since her childhood, when the homegrown fruits of the family farm would be distilled in a small 90-liter pot still.

    As an intern at a Mallorcan wine estate, Lisa learned to make gin in the associated distillery. Following her apprenticeship, she was employed as a distiller in a big distillery, which processed up to 2 million kilos of pears, plums and apricots annually. In 2016, she worked at a winery in Casablanca, Chile and in a bodega in Argentina. There she was involved in setting up the new Casa Tapaus distillery, which distilled the pomace of the winery for grappa, and she was also responsible for the development of its first gin.

    At the end of that year, Lisa returned to Austria and founded her own gin brand. She wants, as she emphasizes, “to distill opulent gins that stay in your memory. Lots of juniper and many botanicals should create a complex taste pattern.”

    Due to her excellent education and many years of experience, Lisa Bauer is already a true connoisseur of aromas and herbs. She creates recipes like a perfumier, planning in advance exactly which aromas and drugs are needed for the perfect composition.

    For Freimeisterkollektiv, Lisa developed her first vermouth.

  • Franck Audoux

    Author, bartender | Paris, France

    Franck Audoux came onto the food and cocktail scene by accident while studying for his master’s degree in history. He has never looked back. After ten years as the director of a contemporary art gallery in Paris. Franck became a partner, manager, and original member of the team behind Le Chateaubriand, which opened in April 2006, followed by Le Dauphin. He also founded a series of cocktail pairing events entitled “In Good Company”, in which the creations of internationally renowned cocktail connoisseurs and bartenders are paired with food.

    Having organized various bar related events and worked on a number of editorial collaborations, in 2018 he opened CRAVAN, a cocktail bar/café in Paris’ 16th arrondissement. Housed in a café built in 1911 by Hector Guimard. CRAVAN sees itself as a cross between a cocktail bar and a specialty café, focusing on quality in the glass, in the cup and on the plate.

  • Thomas Neubert

    Distiller | Bodekow, Western Pomerania

    Thomas Neubert is a skilled distiller. Before he dedicated himself to the trade side of distillation at the small Schloss Zinzow estate distillery, he worked in the aroma industry. Zinzow in Vorpommern is a tiny town in the municipality of Boldekow with a total population of 668.

    Thomas Neubert produces fruit brandies, spirits, gin, and liqueurs in his landmark protected distillery. This gin that was awarded with gold at the craft spirits festival DESTILLE BERLIN.