On the subject of gin and dine, Maître Hôtelier Michael Nell and Lisa Sigl invited members and their guests to the Hotel Schwarzer Bär, Linz, for a tasting dinner. The idea was to show that, apart from wine or juice, gin can also be an excellent food accompaniment. The tasting was carried out by Michael Kreuzer in an extremely committed and interesting way.

A Mojito Tonic made with a Havana Club Verde rum produced in the same process as a gin, refined with a tonic set the scene.

Two gins partnered each course. Firstly they were tasted pure then refined with a suitably selected filler.

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Engelszell Monastery Trappist gin
(juniper brandy) with lemon zest
and
Hendrick's Neptunia with lemon zest
self-made cranberry tonic as mixer
harmonized perfectly with
Smoked Wagram trout mousse
rösti potato and cranberry sauce

Black Tomato gin with basil
Fever-Tree Mediterranean Tonic as mixer
and
Gin Mare with yellow and red peppers
created a small taste explosion
Beef tomato consommé

Two barrel-aged gin variants
Matured Blue Gin by Hans Reisetbauer
a ‘local representatative’
and
Monkey 47 Barrel Cut, Germany
Fever-Tree Indian tonic as mixer
Tender saddle of veal steak
grand vert asparagus, “15 hours” potatoes
hollandaise sauce
(Both gins wonderfully complemented the main course)

Plymouth Sloe Gin
‘representative of the old school’
and
Affenzeller Pink Swan
Mr. Ginger and Fever-Tree Ginger Beer as mixers
Marinated strawberries and mango
in mint-ginger broth with lemon ice cream
‘a worthy conclusion to an exciting tasting’

We expressed our great appreciation to Michael, Lisa and the entire team for an exciting evening.

Werner Scheibenpflug
Chargé de Presse

Hotel Schwarzer Bär
Herrenstraße 11
4020 Linz
Tel: +43 699 116 611 15
Website: www.linz-hotel.at