1. Willi, why did you found the Black Forest Bar Cup?

Willi Schoellmann:
The Bar Cup developed out of a desire for people to feel closer to the Black Forest. There is such great diversity within the local cuisine that, at first glance, you would assume it all came from a big city.

We want to show off the region with all of the attributes that we benefit from – and maybe, by doing that, we can tempt a few bartenders to spend a couple of years of their careers here.

The Black Forest Bar Cup started as just a small competition and is now well known in the bar scene or the ‘bar family’ as I like to call it. I think the aspect that makes this competition so unique is that we do not require the use of any specific brands. It is a non-branded competition. The barkeeper is the brand for us – just like the chef is in the kitchen. The spirits are not the brand.

I am excited to see what happens this year when the Black Forest comes to the London bar scene. Perhaps a twist on a traditional English cocktail made using ingredients from the Black Forest? That could work well.

2. What is your restaurant background?

Willi Schoellmann:
At 15, I got my first pot-wash job and then, at 18, I got my first cafe. All that with just 200 Deutschmarks to invest!

That was the start of many things: a cocktail bar in 1997, then my first restaurant in 2003, which we later expanded to include hotel rooms and a cafe. Then, in 2006, I opened my second restaurant: the St Ursula, an event space overlooking the city from above. Another hotel is currently under renovation.

Let's put it this way: plenty has been added – and there is plenty more to come. One of the reasons is that I enjoy patronising hospitality establishments myself and wherever I go, whatever restaurants and bars I visit, I am inspired and I learn by simply trying things out. That's how I've always worked.

At the moment, I am working with a producer of organic juices to create my own lemonade and a sweet-bitter liqueur. It will be called ‘Amerouge’ and contain only natural colours and flavours. I will be bringing a couple of bottles to London with me.

3. What's your take on the flavours of the Black Forest?

Willi Schoellmann:
My take? I think that the flavours of the Black Forest are extremely understated. But when you look closely, you find a level of culinary diversity that is completely unique. Just look at the fruit brandies, for a start!

4. And how did you make the connection with MEIKO?

Willi Schoellmann:
Via the dishwashing machines! We have them everywhere: in the bar, in the hotel... Now, we even wash our lemonade bottles in one. And MEIKO has been on board with the Black Forest Bar Cup right from the beginning, supporting the project from its infancy. And, of course, that is set to continue.

INGREDIENTS

• 6 cl Schladerer Gretchen dry gin
• 3 cl homemade gooseberry oxymel*
• 1.5 cl Ferdinand's white Riesling vermouth

METHOD

*Gooseberry oxymel: mix 300 ml red gooseberry juice, 150 ml wildflower honey and 50 ml cloudy apple vinegar in a clean container, seal and store for 2–3 days in a cool, dark place. Pour into a sterilised bottle and store in a cool place.

Then, mix all ingredients in a mixing tumbler and stir thoroughly with ice cubes to chill. Strain into a pre-chilled glass.

INGREDIENTS

• 3 cl Monkey 47
• 3 cl Black Forest lime juice**
• 2.5 cl Schladerer maraschino, sweetened***
• 0.8 cl FAUDEfeineBRÄNDE pine shoot brandy
• 6 cl classic mineral water

METHOD

**Black Forest lime juice: puree 100 ml white verjus with 3 g vitamin C powder and 15 g fresh sorrel leaves. Strain through a sieve or cheesecloth, pour into a clean bottle and store chilled.

**Sweetened maraschino: mix 100 ml Schladerer maraschino with 150 ml sugar syrup (1:1). Pour into a clean bottle and also store chilled.

Then mix all the ingredients except for the mineral water in a shaker and shake vigorously with plenty of ice. Pour the chilled mineral water into a pre-chilled glass and fill up with ice cubes. Strain a double measure of the mixture over the top.