Higher, faster, further’’ is the current motto in bar culture; a new ingredient, a new glass, a new presentation chases the next. Greater effort lies behind the process, and all ingredients are prepared in elaborate procedures, in the same manner as in star gastronomy. On the other hand, nothing is objectionable. The results are mostly breathtaking but the character of individual ingredients is often lost, especially with spirits. While searching for a product, the character of which had to be highlighted, the choice fell on Diamond Ice Noble Vodka. “When I tasted this vodka, I realised that this velvety and noble vodka, with a light wheat note, is to be enjoyed in its pure form,” explains Rocco Tolomeo.
The fact is that Diamond Ice is special, not only because of its four-stage distillation process, but also for the use of artesian water from Siberia, a groundwater originating from high-pressure underground impermeable rock basins. Found under the soil of the taiga valleys of Siberia, the purity of the water makes the vodka rich in oxygen and minerals, with an almost-neutral pH level.
In order to emphasise the taste experience, Tolomeo serves Diamond Ice in its pure form accompanied by a gherkin and dried tomato, in order to simultaneously stimulate and soothe taste buds. “In general, bar snacks are often used incorrectly – in most cases, the nibbles disturb or break the drink’s taste. Therefore, I have proceeded to serve snack pairings according to the appropriate properties. My guests love it,” says Tolomeo.
Next, Tolomeo presents a supposedly simple ‘Vodkatini’ which, combined with a fresh Fine de Claire oyster, unfolds its full strength as vermouth and vodka are emphasised separately so that familiar yet new taste shades appear. Following up is a drink reminiscent of a White Russian – Maybach & Diamonds based on Kahlúa coffee liqueur combined with Diamond Ice, ultimately an olfactory experience as it is served accompanied by a freshly lit pipe with rosemary. “This is a very contrasting approach, stretched by the co ee notes in relation to the leading wheat note. Never before have I experienced our vodka in this way,” enthused Paolo Galasso, CEO of Siberian Vodka.
As a logical continuation of the crescendo, Tolomeo nishes with a Bloody Mary, which he has christened ‘Meal in a Tin’. Served in a conserve tin, accompanied by a celery stick that has been caramelised with raw sugar and garnished with crème fraîche and tarragon. A refreshing and crisp experience with a certain sharpness, allowing the taste of Diamond Ice to come through. Overall, it’s a wonderfully tting composition. Product character is found at the bar, too, perfectly suited to the classical Jahreszeiten Bar, which itself already captivates with its feel-good atmosphere.
“Modern creations with nitrogen and extravagant glasses would not suit us. My line is classic, living o great spirits and my snacks,” says Tolomeo. It’s nice that nowadays it is also possible to take a step backwards – for the guest, the connoisseur and the hedonist!
Maybach and Diamonds
Maybach & Diamonds is based on Kahlúa coffee liqueur combined with Diamond Ice, ultimately an olfactory experience as it is served accompanied by a freshly lit pipe with rosemary. “This is a very contrasting approach, stretched by the co ee notes in relation to the leading wheat note. Never before have I experienced our vodka in this way,” enthused Paolo Galasso, CEO of Siberian Vodka.
40ml Diamond Vodka 30ml Kahlua 20ml cream
1 egg yolk
Sprig of rosemary