CALL BRAND & premium ice cubes 

As with wine or fine brandies, there are also various ways to perfectly perceive or showcase all sensory nuances when tasting our favorite water: 

Water offers a wide range of tastes and aromas. It is well known that the history of its origin has the greatest influence on the end product. Depending on the layers of soil and rock, retention time, depth, flow rate and temperature, very different nuances of taste can develop. 

The taste of water can be roughly divided into four categories. There are bitter nuances due to sulphate or particularly low mineralization, drying mineral-gypsum notes due to calcium, sweet to bittersweet notes due to magnesium, salty-spicy taste nuances due to sodium. 

In the bar world, it is generally known that high-quality ingredients, professional preparation, exceptional glasses and service with know-how, heart and surprise value make guests happy - perhaps even through an unprecedented in-house creation, ingredient, technique or presentation. 

 We water sommeliers like to enhance dishes and drinks with special mineral or curative waters.

Instead of classic soda water, natural mineral waters with a mineral content of 500 - 1500 mg/l and a harmonious taste are particularly suitable as a filler or as part of premium spirits. 

Exciting combinations can also be created with curative water brands in the mineral content range of more than 1500 mg/l, provided that no ingredient dominates above average or appears in the form of excessive saltiness, bittersweetness or soapiness. 

As a Water Sommelière and Certified American Bartender, I see three important uses for mineral and curative waters, which delight guests both as a drink and as a cocktail: 

The use of ice cubes made from tap water is generally frowned upon, especially in mineral and curative waters. 

AND RIGHTLY SO. Traditional ice cubes are made from a different type of water and thus distort the special character of every mineral and curative water. THEREFORE, we prepare ice cubes with the mineral or curative water that we intend to enjoy - this ensures an enormously positive sensory effect! 

What makes the difference? 

The individual taste of the drink or mixed drink is not affected in terms of taste or sensory perception. 

 
Crystal-clear ice cubes are real eye-catchers - what's the secret?

Clear ice melts more slowly, tastes better and has fewer suspended and air particles trapped in it, which make ice cloudy. The secret lies not only in the WATER QUALITY, TEMPERATURE and SHAPE, but also in the TYPE AND SPEED OF FREEZING.

Ice freezes irregularly from the outside in and becomes clear on the outside or remains cloudy on the inside. Trapped air bubbles and gases also promote clouding, which is best stirred out carefully with a bar spoon before freezing.

THE WHITE is created by light refraction. When air is present in water, light is refracted or reflected. If ice cubes freeze from all sides, this air can no longer escape and the cubes appear white. Slow, layer-by-layer freezing causes this air to escape and the ice cubes become clear and transparent. Crystal-clear ice cubes are more compact with a greater cold reserve. 

Large ice shapes such as scoops or cubes release less water and the drink retains its flavors and character. When prepared in a shaker, ice should cool the drink, resulting in temperatures of up to -6 °C. An exchange of heat and cold between the cocktail ingredients and the shaker ice leads to dilution, as the ice cubes release a little water.


Freshly produced ice cubes have a temperature of -15 to -18 °C and should not be stored for too long. The cold exchange of frozen ice cubes in combination with the ingredients does not have an optimal effect when preparing cocktails. The colder the ice cubes are, the lower the cooling effect and some melting water through stirring, blending or shaking is essential for cooling the cocktail. Every cocktail needs a little water to present itself perfectly on the palate. As part or the secret essence of the recipe, so to speak. 

Many bartenders make their own ice. Large, home-made pieces of ice can also be used very well for shaking. However, care should be taken when working with the two-part Boston shaker, as the shaker glass may burst during preparation. Shaker ice with a hollow body is less suitable, it splinters more quickly and the drink waters down more easily. 

What is a CALL BRAND? 

Call brands have long been a staple in the bar sector, known as a special brand, special edition or premium quality appreciated by connoisseurs, and are expected and appreciated.

Naturally, they are clearly defined, declared and established with a small surcharge, as is the case with high-quality spirits and fine brandies. WHY? Guests love the taste of a particular brand - and the additional experience value. Pure emotion. .

What do mineral and curative waters do as a CALL BRAND? 

Raising mineral and curative waters to the level of world-famous CALL BRANDS is a statement for the product and its natural purity. It also means quality, enjoyment and appreciation. Not just the icing on the cake in the high dining area and/or also for everyday moments of pleasure. 

The possibilities for cocktail recipes with mineral and curative water are almost limitless, especially in the non-alcoholic segment. As a filler for sweet, acidic or tart creations, it can be combined almost endlessly instead of classic soda, which tastes different in every city due to its different mineralization. With mineral and medicinal water as a filler, the mixed drink tastes the same every time thanks to the stable combination of minerals. 

The following bar drinks are particularly suitable for CALL BRANDS: 

• John Collins: A cocktail legend of almost every bar and a refreshing mixture of jenever, sugar, lemon juice, possibly bitters and plenty of mineral or curative water.

• Gin Fizz: A classic cocktail made from gin, sugar and lemon juice, with a dash of mineral or curative water.

• Virgin Mojito: A non-alcoholic version of a world-famous highlight exotic drink made from lime and cane sugar with mineral or curative water.

• Strawberry bowle (“Strawberry punch”): Sweet but not too sweet, wonderfully fruity - and alcohol-free, for the perfect summer feeling and the whole family.
A particularly refreshing experience when spritzed à la minute with sparkling mineral or curative water. Strawberries frozen in the ice cubes from the water used make the punch even more delicious.

• Whisky and water: Premium spirits and a glass of water served à part harmonize in every situation and meet at eye level - especially with the perfect mineral or curative water.

• Spritz: refreshing, trendy and always popular, this beverage category with representatives such as Aperol Spritz, Limoncello Spritz, Cucumber Lemonade, Pomello Spritz or Schorle has become indispensable.