Velvet Bar


Velvet Bar in Neukoeln


12-14 €/cocktail


4.8 / 5


4.2 / 5


4.9 / 5





Velvet Bar got the “Mixology Bar Award” as the “Bar of the Year” in Germany. The concept is novel and refreshing – this bar offers small menu on self-developed cocktails, which are made from the regional products. The menu is changed each week after a LabDay on Tuesday. On this day the team comes together to taste recently developed shines, liqueurs and other spirits. Before that can happen barkeepers have to visit one of the local farmers and to see, which local and seasonal products are available.

From these local products tinktures, destillates and decorations for the cocktails are done. The special thing about the cocktails at Velvet is that they are based on a basic ingredient and not on the basic alcohol, which makes every cocktail different to anything you have tasted before. We tried cocktails based on aspargus, Cassis wood, moos and young pine cones as well as destilates based on Russian terragon, mustard and pear. The foundation of the cocktail on a taste completely different gives every drink an exotic start. It is like smelling a completely new and different parfume for the first time. Of course any lover of a certain type of alcohol will find his favourite on the menu, as the menu is balanced on alcohol and nuances of taste.

The concept was developed by XX and YY two years ago, as they decided to start some special. With Filip Kaszubski, Ruben Neideck, Sarah Swantje Fischer and Veniamin Porkhov on their team they succeeded. The bar is located in Neukölln – one of the vibrant night life district of Berlin. It is in proximity to the StadtBad Neukölln and is surrounded by many lively places. The interior is well chosen and spiced up with icone like images and pink flamingos. Nonetheless the main charme of the bar are it’s cocktails developed in the bars own lab with use of designated chemical machines for destillation and processing. In the following we would like to discuss the chemical difference between the tinkture and distilate as well as how this distinction affects the taste of the liquid.