A food-pairing evening with Rutte at the Fraser Suites Bar Hamburg
A visit at a new bar is always exciting! So when you get invited to visit a new bar to get to know it, have some excellent drinks paired with great food and Rutte presents their seasonal cocktails as well? See, that is why I had to go …
Welcome to the Fraser Suites Hamburg bar
A bar with the style of the roaring 20s? Yes, that is what you get when you come to visit the bar at the new Fraser Suites Hotel in Hamburg's city center, very close to the river Elbe and the new Hafencity quarter. With a focus on aromatised spirits and drinks the bar is only one part of a bigger gastronomical setup: Carolin and Daniel Thompson and their cousin Tim Harris are responsible for it. In addition to the bar there is the "THE DINING RooM Restaurant", The Grand Lobby, and the Golden Terrace.
Matching drinks with excellent food
The idea to match drinks and food is not entirely new, have there been wine journeys along a menu for ages, but the trend to really make cocktails the accompanying part is not so common over here. Luckily the three hosts responsible for menu and drinks brought this over from London.
Daiquiri, Martini, and more. Reloaded.
To give you an example from the bar's menu: How about a Sous-Vide-made Sage & Honey Daiquiri? Sage infused rum, lime, Cuban honey paired with Saltimbocca and fermented tomatoe chutney. Or rather a White Tomato Martini? White Tomato essence, Rosmary flavoured vodka paired with lemon oil fried Prawn tartar, basil gel, parmesan and pine nut crisps? You get it: Classic cocktails reinvented and brought to a new level making them a perfect start to the next roaring 20s.
Fine hospitality for every occasion or time of day
With the restaurant serving both at lunch time and in the evening, the Lobby open all day to serve food and drinks and the terrace being a seasonal place for indulging in fine delicacies there is a reason to visit the place at any time of day I would say.
The restaurant has food pairing on the agenda again, exploring well-known dishes with cocktails and extending them by adding new twists and turns. But some Thai kitchen influences can be found as well. Getting a selection of accompanying cocktails with your food instead of the typical wine selection is certainly a reason for spirits enthusiasts to pay the restaurant a visit. And Vegans rejoice: The kitchen strictly separates things vegan and non-vegan. Down to the spoons.
With a chance to enjoy the city vibes during the summer months, the terrace is the place to enjoy coffee, tea, and champagne whereas the Lobby offers seasonal dishes for the quick but tasty bite and you can always enjoy cake, tea, and coffee. The signature food here are most probably the scones and canapés made from a recipe by Queen Mum.
From the Buckingham palace to Hamburg city
Wait, Queen Mum? Yes, Daniel Thompson, was a chef at the Buckingham Palace, the summer residence of the U.S. president, worked with Gordon Ramsey in London and was the vice kitchen director at the Hamburg Four Seasons and Louis C. Jacob for 12 years.
Carolin Thompson worked as a bar tender in bars likeOne Aldwych (London), Mar a Lago (Florida), Pusser`s Bar (Munich) and was the first female bar director in Hamburg (Louis C. Jacob, Le Lion, Atlantic, Hilton Reichshof).
To complete the quick family background, Tim Harris was a host in Harry`s New York Bar Cologne, the Hotel Louis C. Jacob, Thurners Alpenhof Zürs, Grand Hotel Arosa Kitzbühel, Hyatt Group, Intercontinental Hotel Group) and has a background as a business consultant at KPMG Advisory as well.
Hot summer day with drinks for the colder season
At 34ºC in Hamburg on the day of the event it was weird to take a look at the upcoming autumn and winter drinks. Well, that is what I thought, but they actually worked well in a much warmer setting as well. However it wasn't always easy to take pictures and enjoy the drinks at this heat. Sometimes the ice melted faster than we liked it to. But photos first, right?
Rutte master distiller Myriam Hendrickx as well as German brand ambassador for Rutte Julian Klotz presented Genever and the drinks for the holiday season. All of these with one thing in mind, getting you comfortable to try mixing a cocktail at home as well. So what did we see being presented and served?
Starting with a Rutte Sloe Royale
Simple to make and yet so delicious. Champagne with a bit of Rutte sloe gin, a cold glass and you are good to go. The almond-like flavour and sweetness of the sloe gin paired with the tartness and dryness of the champagne work extremely well.
Green Snapper with oysters
The next drink we enjoyed was the Green Snapper, paired with marinated oysters, green apple and a vinaigrette. Quite fittingly Rutte is partner of the New York oster week, so we got a little sneak peek of that so to say. The base for the cocktail is a green juice:
- 1 liter fresh pineapple juice
- 1-2 jalapeños (to taste)
- 20 mint leaves
- handful cilantro leaves
- juice of 1 lime
- 100g sugar
- 2 pinches of salt
- 4 pinches of pepper
Add all ingredients into a blender and blend well for 1-2 minutes. Begin with a small piece of jalapeño and add in increments, depending on the desired heat. Pour through a sieve. Keep cold until making the Green Snapper. For that mix like follows:
- 5 cl Celery Gin
- 10 cl green juice
Mix Celery Gin with the green juice on ice in a longdrink glass. Garnish with a stalk of celery.
Lovely depth: Apricot Martinez
With some Sous-vide Striploin, parmesan truffle polenta, leek, and Romanesco we enjoyed this next cocktail, the Apricot Martinez:
- 4 cl Rutte Old Simon
- 1.5 cl de Kuyper Apricot Brandy
- 1.5 cl sweet red vermouth
- 2 teaspoonfuls dried lavender blossoms
Add all ingredients into a glass, including lavender blossom. Stir and strain into a coupe glass. Garnish with slices of apricot.
Halloween drink? Dutch Pumpkin Sour
While tuna, smoked water melon, avocado, passion fruit and mango was arranged beautifully on the plates the Dutch Pumpkin Sour was the drink to go with it:
- 5 cl Rutte Dry Gin
- 2 cl carrot juice
- 2 cl lemon juice
- 2 cl cinnamon syrup
- 2 teaspoonfuls pumpkin puree (Hokkaido)
- 1 dash Angostura Bitters
Add all ingredients into a cocktail shaker over ice, shake, then strain into a tumblr glass onto fresh ice. Garnish with star aniseed.
What's for desert? Rutte After Eight
Finishing our little and tasty culinary journey with strawberry shortbread crumble and basil sorbet the Rutte After Eight was the last drink of the day. The recipe is unknown to me but I can give you a list of ingredients
- Rutte Dry Gin
- De Kuyper Creme de Cacao
- De Kuyper Creme de Mente white
- white chocolate as garnish for the rim of the glass
An evening to remember and a place to come back to
We enjoyed the invitation to this evening a lot. At such a wonderful place and the great mix of art deco style and modern food pairing it is definitely a place to return to for sure. It is easy to enjoy and feel welcome when you have a trio of passionate people being responsible for the hospitality and the food and beverage part. With a master distiller like Myriam offering so much knowledge and experience in creating amazing non-artificial products as the base for the cocktails it was a perfect match to create a memorable even. Thanks for having us.
More on the web
- Fraser suites Hamburg on Instagram @the_dining_room_hamburg
- Rutte distillery website · Instagram @rutte_distillery
Ad/Werbung – I was invited to join the event for free. However, this is my own perspective, all written without any obligations connected to the invite. Feel free to get in touch if you have any questions. The food, drinks and hospitality were simply outstanding. Declared as advertising due to links to and mentioning of brand names.