KINK Bar, the brainchild of childhood friends Oliver Mansaray and Daniel Scheppan, has once again pushed the boundaries of mixology with the launch of its new cocktail menu. Known for blending culinary artistry with innovative cocktails, the Berlin hotspot continues its pioneering approach, offering each drink in both long and short form for a uniquely adaptive drinking experience. The new menu, available since October 1st, is designed to challenge traditional cocktail expectations and immerse guests in a sensory journey.
Situated in a lovingly restored 19th-century brewery warehouse, KINK Bar has gained a reputation for its dynamic design and Michelin-recommended culinary offerings. The latest cocktail menu reflects the bar’s process-driven, ingredient-led philosophy, merging cutting-edge techniques with unexpected flavors drawn from the kitchen.
Innovative Long and Short Formats
The new menu, crafted by the entire KINK team, features KINK’s signature long and short format for each cocktail. This unique approach offers guests two interpretations of each drink: a concentrated, intense short version and a more leisurely, flavor-forward long version. The process results in cocktails that evoke gastronomic nostalgia while pushing the boundaries of traditional mixology.
Expect flavors like beetroot, corn, green shiso, and piquin chili, all sourced from the Michelin-recommended kitchen and transformed through techniques such as fermentation, sous-vide, cryo-concentration, and distillation in KINK’s in-house lab. The bar’s lab, visible through a repurposed vintage window frame, allows guests to observe these innovative processes in a setting that feels like an open kitchen.
Cocktail Highlights
Standout cocktails include the Paris, Pennsylvania, a rich combination of Beurre Noisette-washed Hennessy Cognac, peach-infused Eminente 7y Rum, and Earl Grey. In its short form, it offers a decadent flavor profile, while the long version is lightened with house-made peach soda, transforming it into a refreshing highball.
Naked Lunch pairs Maker’s Mark Bourbon with redistilled peanuts, banana, and maple for a creamy, nutty short drink. When extended with pandan soda, the cocktail evolves, revealing earthier vanilla notes. The Bank Exchange, a modern take on Pisco Punch, mixes La Caravedo Torontel Pisco with pineapple, raspberry, and spiced ruby port. The long version introduces fig leaf kefir for a mild, sweet finish.
For those seeking a non-alcoholic option, KINK offers an equally thoughtful selection of non-alcoholic cocktails, including the Pea & Physalis, made with Seedlip Garden 108, Tomato Pai Mu Tan Tea, and strawberry, alongside a non-alcoholic Negroni and VirGin Tonic.
A Sensory Journey
Co-founders Oliver Mansaray and Daniel Scheppan describe the new menu as a showcase of KINK’s commitment to using unique ingredients and experimental techniques. “We’re really proud of the entire team’s efforts on this menu. It’s both stimulating and undeniably delicious, inviting guests to embark on a sensory journey that is uniquely KINK,” says Mansaray.
About KINK Bar
Located in Berlin’s trendy Prenzlauer Berg district, KINK Bar is housed in a renovated 19th-century brewery warehouse. The bar’s interior design, which blends industrial elements with contemporary art, creates a multifaceted space for guests to enjoy a laid-back yet high-end experience. Whether seated at the bar, in living-room style platforms, or in hidden corners, patrons can immerse themselves in a creative environment that balances gastronomy, mixology, and art.
In addition to its interior, KINK also features one of Berlin’s oldest beer gardens, providing a tranquil escape from the bustling city. In 2024, KINK plans to expand its offering with an intimate event space, featuring a bespoke glass installation by artist Paul Hance, further solidifying its reputation as a hub of creativity and innovation.
With its daring new menu and commitment to breaking the mold of traditional cocktail design, KINK Bar continues to redefine the Berlin bar scene, offering guests an unforgettable blend of taste, artistry, and innovation.
