Confinement Cocktails

Confinement Cocktails Great Cocktails and the Stories They Tell ๐Ÿธ๐Ÿฅƒ โ€“by Franรงoise REUTER and Daniel EISCHEN

Time for an exceptional birthday dinner. And time for an inspiring chat with Romain Alzy, chef sommelier at Grand Vรฉfour...
09/02/2025

Time for an exceptional birthday dinner. And time for an inspiring chat with Romain Alzy, chef sommelier at Grand Vรฉfour for over 34 years. Talking about stars and their storiesโ€ฆ and wine.

Daniel Eischen

{FLASHBACK 2024} THE BELLWOOD in Shibuya, Tokyo, has been awarded spot 34 of 50 Best bars Asia 2024 and 89 of 50 Best ba...
08/02/2025

{FLASHBACK 2024} THE BELLWOOD in Shibuya, Tokyo, has been awarded spot 34 of 50 Best bars Asia 2024 and 89 of 50 Best bars in the World. And the man behind it all is Atsushi Suzuki whom we had the pleasure to meet in person. Over the years we had already come across his art without meeting in real person, at Shanghai's Speak Low and New York's legendary Angel's Share.
What an exciting moment to start our Japan exploration in April 2024. Daniel Eischen


Tokyo

Are you still looking for a fabulous Christmas gift? Join us this Saturday and Sunday at La Cristallerie at Hotel Le Pla...
20/12/2024

Are you still looking for a fabulous Christmas gift? Join us this Saturday and Sunday at La Cristallerie at Hotel Le Place d'Armes in Luxembourg City for your signed copy of Confinement Cocktails, the first original cocktail book published in Luxembourg.
We will be joining our amazing friends Enza, Sandrine and Valรฉrie from Mynushka, Wear Diversity and MitikaEnza . Daniel Eischen

This Christmas, enjoy an exceptional cocktail by yourself or with the people you love. ๐Ÿฅƒ ๐ŸธDiscover the craft of mixoligy...
09/12/2024

This Christmas, enjoy an exceptional cocktail by yourself or with the people you love. ๐Ÿฅƒ ๐ŸธDiscover the craft of mixoligy or an inspiring cocktail story from around the world. Cheers!

๐Ÿ”ฅAMAZING NEWS๐Ÿ”ฅ -> NOMINATION FOR THE LUXEMBOURG BOOK AWARD 2024๐Ÿฅณ๐ŸฅƒTogether with Franรงoise and the Concept Factory Team we...
31/10/2024

๐Ÿ”ฅAMAZING NEWS๐Ÿ”ฅ -> NOMINATION FOR THE LUXEMBOURG BOOK AWARD 2024๐Ÿฅณ๐Ÿฅƒ
Together with Franรงoise and the Concept Factory Team we are so excited to share the great news: Confinement Cocktails has been nominated for the Lรซtzebuerger Buchprรคis 2024 in the category Non-Fiction.๐Ÿธ Official winners will be announced Nov 14th!!! ๐Ÿ†๐Ÿ˜ That nomination alone is an amazing honour. We are welcoming it shaken and stirred. Confinement Cocktails Thanks to our publishing team Op der Lay
https://www.bicher.lu/prix-du-public/

{Book Extract}NUTTY NEGRONI ๐Ÿฟ๏ธ Tequila Aรฑejo โ€“ 40 mlVermouth Blanc โ€“ 20 mlDry Vermouth โ€“ 20 mlCampari โ€“ 20 mlNut Liqueur...
17/09/2024

{Book Extract}
NUTTY NEGRONI ๐Ÿฟ๏ธ

Tequila Aรฑejo โ€“ 40 ml
Vermouth Blanc โ€“ 20 ml
Dry Vermouth โ€“ 20 ml
Campari โ€“ 20 ml
Nut Liqueur โ€“ 10 ml
Grapefruit Twist for garnish - 1

โ€ข Measure all ingredients into a large mixing glass over ice cubes.
โ€ข Stir with a bar spoon approximately 30x until ice cold.
โ€ข Strain into an old-fashioned glass over a rock of ice.
โ€ข Squeeze the grapefruit twist over the drink, then add it for garnish.

Buying guide: Buying guide & tips: This drink relies a lot on the nutty flavour. For our original drink
we used Monin Macadamia Syrup. We recommend to try out local products and support
small distilleries, if possible. For our latest Nutty Negroni, we opted for Nรซsslikรถr (Brennerei
Hierber) from Herborn in Luxembourg




Op der Lay Daniel Eischen

{Partnership}Congratulations to our friends Hajime and Taku for the opening of by . What an exciting new adventure fo...
11/09/2024

{Partnership}
Congratulations to our friends Hajime and Taku for the opening of by . What an exciting new adventure for the legendary team behind Japanese fine dining in . Franรงoise and myself have been honoured and excited to work along Taru on developing the list of signature cocktails. Stop by for a delicious Kamagroni, Grund Zero or Pisco Matcha matched with some wonderful food. See you there.
Kamakura

{Book Extract}๐—ฃ๐—˜๐—ก๐—œ๐—–๐—œ๐—Ÿ๐—Ÿ๐—œ๐—จ๐—  ๐Ÿ’Š Rye Whiskey โ€“ 60 mlScotch Pure Malt โ€“ 20 mlLime Juice โ€“ 30 mlSimple Syrup โ€“ 15 mlHoney & Gin...
19/05/2024

{Book Extract}
๐—ฃ๐—˜๐—ก๐—œ๐—–๐—œ๐—Ÿ๐—Ÿ๐—œ๐—จ๐—  ๐Ÿ’Š

Rye Whiskey โ€“ 60 ml
Scotch Pure Malt โ€“ 20 ml
Lime Juice โ€“ 30 ml
Simple Syrup โ€“ 15 ml
Honey & Ginger Syru15 mlp -
Fresh Ginger for muddling โ€“ 6 cm
Egg White - 1
Candied Ginger for garnish โ€“ 1

โ€ข ๐ถ๐‘ข๐‘ก ๐‘กโ„Ž๐‘’ ๐‘“๐‘Ÿ๐‘’๐‘ โ„Ž ๐‘”๐‘–๐‘›๐‘”๐‘’๐‘Ÿ ๐‘–๐‘›๐‘ก๐‘œ ๐‘ ๐‘š๐‘Ž๐‘™๐‘™ ๐‘๐‘–๐‘’๐‘๐‘’๐‘  ๐‘Ž๐‘›๐‘‘ ๐‘๐‘™๐‘Ž๐‘๐‘’ ๐‘–๐‘› ๐‘กโ„Ž๐‘’ ๐‘๐‘œ๐‘ก๐‘ก๐‘œ๐‘š ๐‘๐‘Ž๐‘Ÿ๐‘ก ๐‘œ๐‘“ ๐‘ฆ๐‘œ๐‘ข๐‘Ÿ ๐‘ โ„Ž๐‘Ž๐‘˜๐‘’๐‘Ÿ.
โ€ข ๐ด๐‘‘๐‘‘ ๐‘กโ„Ž๐‘’ ๐‘…๐‘ฆ๐‘’ ๐‘Ž๐‘›๐‘‘ ๐‘กโ„Ž๐‘’ ๐‘†๐‘๐‘œ๐‘ก๐‘โ„Ž.
โ€ข ๐‘€๐‘ข๐‘‘๐‘‘๐‘™๐‘’ ๐‘กโ„Ž๐‘’ ๐‘”๐‘–๐‘›๐‘”๐‘’๐‘Ÿ ๐‘™๐‘–๐‘ž๐‘ข๐‘–๐‘‘ ๐‘š๐‘–๐‘ฅ.
โ€ข ๐ด๐‘‘๐‘‘ ๐‘กโ„Ž๐‘’ ๐‘œ๐‘กโ„Ž๐‘’๐‘Ÿ ๐‘–๐‘›๐‘”๐‘Ÿ๐‘’๐‘‘๐‘–๐‘’๐‘›๐‘ก๐‘ .
โ€ข ๐ด๐‘‘๐‘‘ ๐‘กโ„Ž๐‘’ ๐‘’๐‘”๐‘” ๐‘คโ„Ž๐‘–๐‘ก๐‘’ ๐‘Ž๐‘›๐‘‘ ๐‘๐‘’๐‘Ÿ๐‘“๐‘œ๐‘Ÿ๐‘š ๐‘Ž 10-๐‘ ๐‘’๐‘๐‘œ๐‘›๐‘‘ ๐‘‘๐‘Ÿ๐‘ฆ ๐‘ โ„Ž๐‘Ž๐‘˜๐‘’. ๐ด๐‘‘๐‘‘ ๐‘–๐‘๐‘’ ๐‘๐‘ข๐‘๐‘’๐‘  ๐‘Ž๐‘›๐‘‘ ๐‘๐‘’๐‘Ÿ๐‘“๐‘œ๐‘Ÿ๐‘š ๐‘Ž ๐‘ค๐‘’๐‘ก ๐‘ โ„Ž๐‘Ž๐‘˜๐‘’.
โ€ข ๐‘†โ„Ž๐‘Ž๐‘˜๐‘’ ๐‘ฃ๐‘–๐‘”๐‘œ๐‘Ÿ๐‘œ๐‘ข๐‘ ๐‘™๐‘ฆ ๐‘Ž๐‘›๐‘‘ ๐‘ ๐‘ก๐‘Ÿ๐‘Ž๐‘–๐‘› ๐‘–๐‘›๐‘ก๐‘œ ๐‘Ž ๐‘โ„Ž๐‘–๐‘™๐‘™๐‘’๐‘‘ ๐‘Ÿ๐‘œ๐‘๐‘˜ ๐‘”๐‘™๐‘Ž๐‘ ๐‘  ๐‘œ๐‘ฃ๐‘’๐‘Ÿ ๐‘Ž ๐‘๐‘ข๐‘๐‘’ ๐‘œ๐‘“ ๐‘–๐‘๐‘’.
โ€ข ๐บ๐‘Ž๐‘Ÿ๐‘›๐‘–๐‘ โ„Ž ๐‘ค๐‘–๐‘กโ„Ž ๐‘Ž ๐‘๐‘–๐‘’๐‘๐‘’ ๐‘œ๐‘“ ๐‘๐‘Ž๐‘›๐‘‘๐‘–๐‘’๐‘‘ ๐‘”๐‘–๐‘›๐‘”๐‘’๐‘Ÿ.

๐—œ๐—ป๐˜€๐—ฝ๐—ถ๐—ฟ๐—ฎ๐˜๐—ถ๐—ผ๐—ป: Obviously, this cocktail was inspired by a Modern Classic called Penicillin. We could have called our drink Simple Penicillin or Easy-Going Penicillin, but we decided to go for Penicillium as our drink is too different from its ancestor, even if it goes down a similar road. We moved away from its original recipe, which relied exclusively on the use of malted or peated whiskies, opting instead for Rye Whiskey as a partial substitute, the rye reducing the smoke and peat which was at the heart of the original drink. By doing so, we are closer to the Bourbon-based Gold Rush which served as inspiration for the Penicillin. The Penicillin was created in 2005 by Sam Ross at New Yorkโ€™s legendary Milk & Honey speakeasy.

What an amazing honor to see this famous man holding a copy of our book. A huge thanks to Chef Johann Lafer to have acce...
15/05/2024

What an amazing honor to see this famous man holding a copy of our book. A huge thanks to Chef Johann Lafer to have accepted supporting our book project with this kind visual message.

{Book Extract}๐‚๐€๐Œ๐ˆ๐†๐‘๐Ž๐๐ˆ Bourbon โ€“ 40 mlVermouth Blanc โ€“ 40 mlCampari โ€“ 20 mlSimple Syrup โ€“ 1 TspFresh or dried Chamomile...
15/05/2024

{Book Extract}
๐‚๐€๐Œ๐ˆ๐†๐‘๐Ž๐๐ˆ

Bourbon โ€“ 40 ml
Vermouth Blanc โ€“ 40 ml
Campari โ€“ 20 ml
Simple Syrup โ€“ 1 Tsp
Fresh or dried Chamomile Flowers for infusing โ€“ 1 Tbsp
Chamomile Bitters โ€“ 1 Dash
Chamomile Flowers for garnish โ€“ 1 Tbsp

โ€ข ๐‘ƒ๐‘œ๐‘ข๐‘Ÿ ๐‘กโ„Ž๐‘’ ๐ต๐‘œ๐‘ข๐‘Ÿ๐‘๐‘œ๐‘› ๐‘–๐‘›๐‘ก๐‘œ ๐‘Ž ๐‘๐‘œ๐‘๐‘˜๐‘ก๐‘Ž๐‘–๐‘™ ๐‘ โ„Ž๐‘Ž๐‘˜๐‘’๐‘Ÿ.
โ€ข ๐ด๐‘‘๐‘‘ ๐‘Ž ๐‘ก๐‘Ž๐‘๐‘™๐‘’๐‘ ๐‘๐‘œ๐‘œ๐‘› ๐‘œ๐‘“ ๐‘‘๐‘Ÿ๐‘–๐‘’๐‘‘ ๐‘œ๐‘Ÿ ๐‘“๐‘Ÿ๐‘’๐‘ โ„Ž ๐‘โ„Ž๐‘Ž๐‘š๐‘œ๐‘š๐‘–๐‘™๐‘’ ๐‘“๐‘™๐‘œ๐‘ค๐‘’๐‘Ÿ๐‘ .
โ€ข ๐ฟ๐‘’๐‘ก ๐‘กโ„Ž๐‘’ ๐‘‘๐‘Ÿ๐‘–๐‘’๐‘‘ ๐‘“๐‘™๐‘œ๐‘ค๐‘’๐‘Ÿ๐‘  ๐‘–๐‘›๐‘“๐‘ข๐‘ ๐‘’ ๐‘“๐‘œ๐‘Ÿ 15 ๐‘š๐‘–๐‘›๐‘ข๐‘ก๐‘’๐‘ , ๐‘กโ„Ž๐‘’ ๐‘“๐‘Ÿ๐‘’๐‘ โ„Ž ๐‘œ๐‘›๐‘’๐‘  ๐‘“๐‘œ๐‘Ÿ 30 ๐‘š๐‘–๐‘›๐‘ข๐‘ก๐‘’๐‘ .
โ€ข ๐ต๐‘’ ๐‘๐‘Ž๐‘Ÿ๐‘’๐‘“๐‘ข๐‘™ ๐‘Ž๐‘๐‘œ๐‘ข๐‘ก ๐‘กโ„Ž๐‘’ ๐‘๐‘–๐‘ก๐‘ก๐‘’๐‘Ÿ๐‘›๐‘’๐‘ ๐‘ .
โ€ข ๐‘†๐‘ก๐‘Ÿ๐‘Ž๐‘–๐‘› ๐‘กโ„Ž๐‘’ ๐‘™๐‘–๐‘ž๐‘ข๐‘–๐‘‘ ๐‘–๐‘›๐‘ก๐‘œ ๐‘Ž ๐‘™๐‘Ž๐‘Ÿ๐‘”๐‘’ ๐‘š๐‘–๐‘ฅ๐‘–๐‘›๐‘” ๐‘”๐‘™๐‘Ž๐‘ ๐‘  ๐‘œ๐‘ฃ๐‘’๐‘Ÿ ๐‘–๐‘๐‘’ ๐‘๐‘ข๐‘๐‘’๐‘ .
โ€ข ๐ด๐‘‘๐‘‘ ๐‘กโ„Ž๐‘’ ๐‘Ÿ๐‘’๐‘š๐‘Ž๐‘–๐‘›๐‘–๐‘›๐‘” ๐‘–๐‘›๐‘”๐‘Ÿ๐‘’๐‘‘๐‘–๐‘’๐‘›๐‘ก๐‘ .
โ€ข ๐‘†๐‘ก๐‘–๐‘Ÿ ๐‘ค๐‘–๐‘กโ„Ž ๐‘Ž ๐‘๐‘Ž๐‘Ÿ ๐‘ ๐‘๐‘œ๐‘œ๐‘› ๐‘Ž๐‘๐‘๐‘Ÿ๐‘œ๐‘ฅ๐‘–๐‘š๐‘Ž๐‘ก๐‘’๐‘™๐‘ฆ 30๐‘ฅ ๐‘ข๐‘›๐‘ก๐‘–๐‘™ ๐‘๐‘œ๐‘™๐‘‘.
โ€ข ๐‘†๐‘ก๐‘Ÿ๐‘Ž๐‘–๐‘› ๐‘–๐‘›๐‘ก๐‘œ ๐‘Ž ๐‘™๐‘Ž๐‘Ÿ๐‘”๐‘’ ๐‘”๐‘™๐‘Ž๐‘ ๐‘  ๐‘œ๐‘ฃ๐‘’๐‘Ÿ ๐‘Ž ๐‘Ÿ๐‘œ๐‘๐‘˜ ๐‘œ๐‘“ ๐‘–๐‘๐‘’.
โ€ข ๐บ๐‘Ž๐‘Ÿ๐‘›๐‘–๐‘ โ„Ž ๐‘ค๐‘–๐‘กโ„Ž ๐‘กโ„Ž๐‘’ ๐‘โ„Ž๐‘Ž๐‘š๐‘œ๐‘š๐‘–๐‘™๐‘’ ๐‘“๐‘™๐‘œ๐‘ค๐‘’๐‘Ÿ๐‘ .

The CAMIGRONI is a spin on a classic Boulevardier (a Negroni variation dropping Gin for Bourbon). We
infuse the Bourbon with fresh or dried Chamomile flowers and slightly reduce the amount of Campari in order to avoid too much bitterness in the drink. We end up with a very well-rounded drink that is smooth on its edges, the Chamomile amplifying the corn sweetness of the Bourbon.

๐ˆ๐ง๐ฌ๐ฉ๐ข๐ซ๐š๐ญ๐ข๐จ๐ง: On a summer trip to Canada, we had made a stop in the Olympic city of Calgary. At the Hotel Arts Kensington, the barman told us about his passion of infusing the Spirits with dried spices and herbs.
Daniel Eischen Op der Lay

{Book Extract}๐“๐ˆ๐†๐„๐‘ ๐Ž๐… ๐Š๐€๐ˆ ๐Ÿฏ Shochu (Barley) - 30 mlRum (Havana Club 3 years) - 30 mlFresh Pear Juice - 40 mlLime Juice ...
15/05/2024

{Book Extract}
๐“๐ˆ๐†๐„๐‘ ๐Ž๐… ๐Š๐€๐ˆ ๐Ÿฏ

Shochu (Barley) - 30 ml
Rum (Havana Club 3 years) - 30 ml
Fresh Pear Juice - 40 ml
Lime Juice - 15 ml
Simple Syrup - 15 ml
Green Chartreuse - 5 ml
Fresh Shiso Leaves for muddling and garnish - 8 Leaves

โ€ข ๐‘€๐‘ข๐‘‘๐‘‘๐‘™๐‘’ ๐‘ โ„Ž๐‘–๐‘ ๐‘œ ๐‘™๐‘’๐‘Ž๐‘ฃ๐‘’๐‘  ๐‘ค๐‘–๐‘กโ„Ž ๐‘…๐‘ข๐‘š ๐‘Ž๐‘›๐‘‘ ๐‘†โ„Ž๐‘œฬ„๐‘โ„Ž๐‘ขฬ„ ๐‘–๐‘› ๐‘Ž ๐‘๐‘œ๐‘๐‘˜๐‘ก๐‘Ž๐‘–๐‘™ ๐‘ โ„Ž๐‘Ž๐‘˜๐‘’๐‘Ÿ.
โ€ข ๐ด๐‘‘๐‘‘ ๐‘กโ„Ž๐‘’ ๐‘œ๐‘กโ„Ž๐‘’๐‘Ÿ ๐‘™๐‘–๐‘ž๐‘ข๐‘–๐‘‘๐‘ .
โ€ข ๐น๐‘–๐‘™๐‘™ ๐‘กโ„Ž๐‘’ ๐‘ โ„Ž๐‘Ž๐‘˜๐‘’๐‘Ÿ ๐‘ค๐‘–๐‘กโ„Ž ๐‘–๐‘๐‘’ ๐‘Ž๐‘›๐‘‘ ๐‘ โ„Ž๐‘Ž๐‘˜๐‘’ ๐‘ฃ๐‘–๐‘”๐‘œ๐‘Ÿ๐‘œ๐‘ข๐‘ ๐‘™๐‘ฆ.
โ€ข ๐ท๐‘œ๐‘ข๐‘๐‘™๐‘’ ๐‘ ๐‘ก๐‘Ÿ๐‘Ž๐‘–๐‘› ๐‘–๐‘›๐‘ก๐‘œ ๐‘Ž ๐‘โ„Ž๐‘–๐‘™๐‘™๐‘’๐‘‘ ๐‘๐‘œ๐‘ข๐‘๐‘’.
โ€ข ๐บ๐‘Ž๐‘Ÿ๐‘›๐‘–๐‘ โ„Ž ๐‘ค๐‘–๐‘กโ„Ž ๐‘Ž ๐‘ โ„Ž๐‘–๐‘ ๐‘œ ๐‘™๐‘’๐‘Ž๐‘“ ๐‘œ๐‘Ÿ ๐‘“๐‘Ÿ๐‘’๐‘ โ„Ž ๐‘๐‘’๐‘Ž๐‘Ÿ ๐‘ ๐‘™๐‘–๐‘๐‘’๐‘  ๐‘œ๐‘› ๐‘Ž ๐‘ ๐‘ก๐‘–๐‘๐‘˜.

Our Tiger of Kai is a free interpretation of a cocktail we drank in a long-gone bar in London called โ€œ7 Talesโ€. There were only 7 cocktails on their menu. Each of them was symbolised by an illustration depicting a significant figure from Japanese history. And, of course, its character was mirrored in the flavour profile of the drink. Their menu got nominated for the โ€œMost Creative Drinks Listโ€ category at the Time Out Bar Awards.

๐‡๐ข๐ฌ๐ญ๐จ๐ซ๐ฒ: The Tiger of Kai is a historical nickname associated with Takeda Shingen, a prominent and influential Japanese daimyo (feudal lord) who lived in the 16th century. Takeda Shingen was the head of the Takeda clan, which ruled the Kai Province in central Japan (present-day Yamanashi Prefecture). He earned the nickname โ€œTiger of Kaiโ€ due to his reputation as a fearless and formidable warrior on the battlefield.
Daniel Eischen Op der Lay

Belated thanks to Christian Schmit and RTL for the article and the Radio interview chatting about Confinement and Cockta...
14/05/2024

Belated thanks to Christian Schmit and RTL for the article and the Radio interview chatting about Confinement and Cocktails. And clearly, Christian did not miss an opportunity to test one of our creations, a Porto Flip. Daniel Eischen

Manhattan, Daiquiri, Bloody Mary, Margarita oder Cosmoplitan, esou sti si op der Kaart. Och bei eis gefrote Cocktailen, Aperitiffer oder Long Drinken. Dรซser Deeg koum dat รฉischt Lรซtzebuerger Cocktail Buch an den Handel - de Christian Schmit huet fir eis dra gebliedert, a krut dobรคi och e Co...

We were LIVE on RTL!! Thanks a lot for allowing us to share our passion about cocktails. Op der Lay
10/02/2024

We were LIVE on RTL!! Thanks a lot for allowing us to share our passion about cocktails. Op der Lay

Am Live! Planet People schwรคtze mer iwwer Cocktailen, e Schoulausfluch a Lapland an iwwert d'Band "Schรซppe Siwen".

๐Ÿ˜ƒ Et ass esou wรคit. Eist Buch ass do! ๐Ÿ’ฏ๐Ÿ’ฅ๐‡๐„๐‘๐„ ๐–๐„ ๐€๐‘๐„!!! '๐‚๐จ๐ง๐Ÿ๐ข๐ง๐ž๐ฆ๐ž๐ง๐ญ ๐‚๐จ๐œ๐ค๐ญ๐š๐ข๐ฅ๐ฌ' ๐ก๐š๐ฌ ๐š๐ซ๐ซ๐ข๐ฏ๐ž๐ ๐š๐ง๐ ๐ข๐ฌ ๐ฐ๐š๐ข๐ญ๐ข๐ง๐  ๐Ÿ๐จ๐ซ ๐ฒ๐จ๐ฎ!!! ๐Ÿ”ฅ๐Ÿซต๐Ÿป...
06/12/2023

๐Ÿ˜ƒ Et ass esou wรคit. Eist Buch ass do! ๐Ÿ’ฏ๐Ÿ’ฅ
๐‡๐„๐‘๐„ ๐–๐„ ๐€๐‘๐„!!! '๐‚๐จ๐ง๐Ÿ๐ข๐ง๐ž๐ฆ๐ž๐ง๐ญ ๐‚๐จ๐œ๐ค๐ญ๐š๐ข๐ฅ๐ฌ' ๐ก๐š๐ฌ ๐š๐ซ๐ซ๐ข๐ฏ๐ž๐ ๐š๐ง๐ ๐ข๐ฌ ๐ฐ๐š๐ข๐ญ๐ข๐ง๐  ๐Ÿ๐จ๐ซ ๐ฒ๐จ๐ฎ!!! ๐Ÿ”ฅ๐Ÿซต๐Ÿป 48 great cocktail recipes and the inspiring stories they tell. This is the first cocktail book entirely written and created in Luxembourg. ๐Ÿธ๐Ÿน Thanks to Op der Lay for accepting to be our publisher and the amazing creative team at Concept Factory for designing and lay-outing the book. We are terribly excited to share our passion with you all. The book is as of now available in your book store or via
www.confinementcocktails.com.
For personal dedications, please DM us!!! ๐Ÿพ๐Ÿ”ฅ๐Ÿค—

Thanks a lot to Delano Magazine for covering the upcoming release of our book Confinement Cocktails. Such an exciting pr...
03/12/2023

Thanks a lot to Delano Magazine for covering the upcoming release of our book Confinement Cocktails. Such an exciting project.
Op der Lay

Daniel Eischen and Franรงoise Reuter have just released their first book, โ€œConfinement Cocktails,โ€ which features recipes, anecdotes and more. Delano caught up with the two authors to hear about their love for mixing drinks, the trickiest part of preparing the book and their favourite cocktail f...

Right off the press IMPRIMERIE. ๐Ÿ’ฏFinally we hold the first prints of our upcoming book in our hands ๐Ÿ‘Š๐Ÿป. What a grand fe...
29/11/2023

Right off the press IMPRIMERIE. ๐Ÿ’ฏFinally we hold the first prints of our upcoming book in our hands ๐Ÿ‘Š๐Ÿป. What a grand feeling. The official launch is planned for December 6th!๐Ÿ’ช๐Ÿป๐Ÿ”ฅ

We started the journey 3 years ago during the confinement. Then earlier this year we really thought about publishing a b...
29/11/2023

We started the journey 3 years ago during the confinement. Then earlier this year we really thought about publishing a book with cocktail recipes ๐Ÿฅƒ. We started writing and mixing in May. 6 weeks ago everything was a wrap๐Ÿ‘๐Ÿป๐Ÿ’ฅ!!! Here the board in our living room keeping track of our writing and photo shooting progress. ๐Ÿธ

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