TASTING & BAR
Crystal‑clear ice – Bern – guide & pro tips (Bern) #2
Step‑by‑step • timing • quality • event practice tips
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Quick intro
Crystal‑clear ice – Bern: this guide gives you a practical workflow for events in Bern and across Switzerland. Focus on mise en place, technique, guest flow and quality.
We combine disciplined prep with clean moves at the bar, so drinks stay consistent and waiting times short.
Examples refer to cocktail classes in Bern, private bartender service, mobile bars and tastings with Loris Pirkheim.
Use what fits your venue, budget and team size – from small home gatherings to larger corporate events.
How to proceed
Complete mise en place
Check ice & glass management
Clarify team roles (runner, mix, front)
Measure with a jigger
Choose shake/stir according to the drink
Strain cleanly & garnish
Keep service short, friendly and clear
Quality‑check samples regularly
Timing & season
Summer in Bern: highballs, spritz & lighter signatures
Winter: sours, old fashioneds, hot drinks
After work: fast start, compact menu
Weddings: 2 signatures + 1 zero‑proof option
Quality & setup
Fresh citrus & clean base syrups
Dry, prepped, labelled garnishes
Plan pre‑dilution for batched drinks
Watch temperature of glassware & ice
Service & troubleshooting
Too slow? Simplify recipe, batch more
Too sweet? Raise acidity, check dilution
Watery? Use more ice, work faster, smaller glass
Queue at the bar? Use a runner for glass & ice
Frequently asked questions
Which glass works best?
Compact and stable in service. Highballs: tall glass packed with ice. Short drinks: tumbler or coupe – depending on recipe and event style.
How do I manage ice & melt?
Pack shaker or mixing glass with fresh ice, work quickly and strain clean. For batched drinks, plan pre‑dilution.
Batching – yes or no?
Yes, for volume and consistency. Combine boozy parts; keep fresh citrus separate and add shortly before service.
How much lead time do I need in Bern?
For smaller events 5–10 working days often suffice. For peak season or large corporate events, reach out earlier to Loris Pirkheim and Tasting und Bar.
What about alcohol‑free options?
Mocktails and zero‑proof drinks should always be part of the plan. Offer at least one full‑value alcohol‑free line—visually and flavour‑wise.
Tips & tricks
- Loris pro tip: keep the jigger at eye level to cut measuring errors.
- Roll citrus before pressing – more juice, fewer bitter notes.
- Label squeeze bottles with date and grams for consistency.
- For outdoor events in Bern, plan a 20–30% ice buffer.
- Keep garnishes in lidded GN pans – fast, hygienic, organised.
- Signature drink = one twist + one story – only if it serves in 60 seconds.
Further reading
Next step
Planning an event in Bern or anywhere in Switzerland? I provide fast, personal advice – from cocktail menu and tasting concept to mobile bar logistics.
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