Summer is approaching here in the Northern Hemisphere, but we’re still excited to take you to Rio for Episode 04 of the city guide series.
1. Modern twists on classic @labuta_bar
2. Bar snacks as they’re meant to be @chanchadabar
3. Feijoada @bardomineiro
4. Sunday streetfood market at Feira da Glória
5. Grabbing a chopp (small draft beer) @bar_jobi
6. Beers and picanha @braseirodagavea
7. Staying the night @chezgeorgesrio
8. Chicken and broccoli rice @galetosats
9. Afro-Brazilian food @yayacomidaria
10. Catching a sunset (head to Arpoador)
Be sure not to miss out on a weekend trip to Paraty, Museu de Arte Contemporânea de Niterói and caipirinhas on the beach (of course).
Save this, share and let us know your recommendations!
Big thanks to @ellavicy for sharing her favourite spots with us x
Fresh bottles are in from the sunny climes of Catalunya and @cosmicceller , Llibertat 2025. 100% Carignan Roja with a fresh yet savoury, spiced profile that doesn’t stray too far from what’s expected from a Spanish red.
The perfect accompaniment to some salty snacks.
Spargelzeit at @bar____sway got us inspired.
The varying expressions of Muscat à Petits Grains found in the Sous Le Vegetal project pair perfectly with white asparagus dishes. To celebrate Germany’s favourite time of the year for produce, we’re offering 20% off all white wines in the collection so you can try them alongside some seasonal recipes.
This offer runs until the end of the week - don’t miss out!
A couple of weeks ago we infused gin with white sakura blossoms, to make a fragrant base for cocktails. This batch was turned into a gin liqueur by adding simple syrup and a touch of malic acid for brightness.
Gin can be replaced with vodka and you could even sub out the sakura with summer elderflower! We recommend using a high quality gin lower on the botanical side so you get the most of the florals.
This would be a great addition to a white negroni, or simply topped with soda (we used yuzu soda for an extra zing and a touch of maraschino cherry syrup).
Swipe for the recipe x
Three new bottles from our friends over at @marto_aoc are live on our website. Think sun-kissed tropical fruit notes and herbal undertones - including an orange made of 100% Kerner, an aromatic German varietal and cross between Riesling and Trollinger.
Cheers!
Photo by @karredamento
For Episode 03 of our City Guide series we’re taking you to New York! Here are some of our favourite spot right now.
1. the berry pancakes @commerceinn
2. the watermelon matcha @mixed.ingrdnts
3. brunch @tennysrestaurant
4-5. all the bagels @utopiabagels (we made multiple visits)
6. the otoro and wagyu omakase @shinzo_omakase
7. modern Chinese meets wine bar @lei.wine
8. historic bar and dirty martinis @jrandsonbrooklyn
9. impeccable wine list @fourhorsemenbk
10. post-night out feast at @threedeckerdiner
Share this with any friends travelling and hit save for your next trip!
We loved concepting the drinks menu for @kessberlin ’s Berlin fragrance launch. Flavour profiles matched those of the two perfumes - summer days and nights in the city.
030 NIGHT’s smokey and woody profile inspired our take on a manhattan, with mezcal, oolong-infused coconut water and morita chillies. For 030 DAY we focused on floral and grassy notes, infusing gin with Sakura and topping with carbonated green tea from @companion.berlin .
Bites also captured each of the fragrances, with a savoury cheesecake and smoked salt and mini focaccias topped with avocado cream, yuzu kōshu and kohlrabi flowers by @wolke_be .
Peek floral installations by @studiolilo_
Recipe for Wild Garlic Wontons
Spring is here, and with it comes the smell of Bärlauch from shady woodlands. The wonderful @wolke_be has shared her favourite way to use this herb - silky wontons filled with pork and wild garlic.
Ingredients (2 servings)
150g Minced Pork
50g Wild Garlic (Bärlauch), finely chopped
50g Spring Onions (white part), finely chopped
Wonton Wrappers
Seasoning
1 tbsp Soy Sauce
2 tbsp Oyster Sauce
3 tbsp White Wine
Freshly ground Black Pepper
Sauces
A: 2 tbsp Soy Sauce + 4 tbsp Black Vinegar
B: 3 tbsp Sunflower Oil + 2 tbsp Sesame Oil
Method
1. Make the filling: mix pork with the Seasoning mixture until sticky and slightly elastic. Fold in wild garlic and spring onions.
2. Wrap the wontons: place 1 tsp of filling in the centre of each wrapper.
Moisten edges with water, fold, and seal tightly.
Press out air pockets to prevent breaking during cooking.
3. Cook the wontons: bring a pot of water to a gentle boil. Add the wontons and cook for 1–2 minutes until they float and are fully cooked.
4. Heat the oil while cooking: in a small pan, heat Sauce B (sunflower and sesame oil) until just smoking.
5. Drain the wontons: use a ladle with holes to carefully lift the cooked wontons out of the water.
6. Assemble and finish: arrange the wontons on a plate and pour over Sauce A.
Top with thinly sliced spring onions, then carefully drizzle the hot oil mixture over the top to release their fragrance.
These are surprisingly easy to make with pre-made wonton wrappers (and packed full of Vitamin C). Save this and impress your mates at your next dinner party!
