Bar manager Stefan Bauer delved deep into the world of banking to reinvent the 40-part cocktail menu at The Bank. The menu itself is called “The Bank Times”.
The new signature cocktails answer to names like Liquidity, Transaction and Insurance. A vocabulary that’s commonplace in the banking industry, though less so in a bar. Bauer and his team have translated the terms into creative drinks. Bankruptcy, Deposit and Frozen Account now taste like blackberries, elder and fresh mint, Calvados, tequila, sake and citrus fruit, honey and peach.
Bank speak, foreign currency, banking profession
Then there are classics like Eau de Vienne, a combination of lavender, bergamot, lemon and gin, or Tresor (“vault”) with saffron syrup, goldwasser and champagne. Likewise still at home in the “branch” is the Bank Director with vermouth, blood orange juice, ginger and champagne.