The strangest drinks sommeliers have ever had
Usually, they stick their noses into the most exclusive wines, but off duty things are very different. Then these sommeliers aren’t sniffing fancy Bordeaux, but bubblegum wine (?) and… embryos (?!)
Randy Bouwer, sommelier Zarzo Eindhoven
“An embryo… I didn’t know what it was when it was put in front of me. It turned out to be a shot containing Cointreau and Grand Marnier with a splash of Baileys. In the glass, it looks like, well, exactly that: an embryo. Brrr..”
Nabil Touires, sommelier Graham’s Kitchen
“White port with tonic, a combination I would never have come up with myself. In Portugal, port tonic is a classic. And it’s very easy to make: one-third white port, two-thirds tonic, ice and a slice of lemon—that’s it. Surprisingly tasty!’”
Ruben Kwakman, sommelier Zarzo Eindhoven and wearesommos
“A wine from New York State that smelled like bubblegum.”
Isabel van Bueren, sommelier The White Room by Jacob Jan Boerma
“Mateus rosé from Portugal. Everyone knows it because it was very popular in the 1970s.”
Charlotte Wagner, sommelier Moshik
“For the Sunday-evening drinks, the kitchen team had made a green Bloody Mary with jalapeño pepper. Tasty, creative, but very spicy!”
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