Confinement Cocktails

09/02/2025

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

Daniel Eischen

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

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 Valérie from Mynushka, Wear Diversity and MitikaEnza . Daniel Eischen

09/12/2024

This Christmas, enjoy an exceptional cocktail by yourself or with the people you love. 🥃 🍸Discover the craft of mixoligy or an inspiring cocktail story from around the world. Cheers!

31/10/2024

🔥AMAZING NEWS🔥 -> NOMINATION FOR THE LUXEMBOURG BOOK AWARD 2024🥳🥃
Together with Françoise and the Concept Factory Team we are so excited to share the great news: Confinement Cocktails has been nominated for the Lëtzebuerger Buchpräis 2024 in the category Non-Fiction.🍸 Official winners will be announced Nov 14th!!! 🏆😁 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/

17/09/2024

{Book Extract}
NUTTY NEGRONI 🐿️

Tequila Añejo – 40 ml
Vermouth Blanc – 20 ml
Dry Vermouth – 20 ml
Campari – 20 ml
Nut Liqueur – 10 ml
Grapefruit Twist for garnish - 1

• Measure all ingredients into a large mixing glass over ice cubes.
• Stir with a bar spoon approximately 30x until ice cold.
• Strain into an old-fashioned glass over a rock of ice.
• 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 Nësslikör (Brennerei
Hierber) from Herborn in Luxembourg




Op der Lay Daniel Eischen

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 . Françoise 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

19/05/2024

{Book Extract}
𝗣𝗘𝗡𝗜𝗖𝗜𝗟𝗟𝗜𝗨𝗠 💊

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

• 𝐶𝑢𝑡 𝑡ℎ𝑒 𝑓𝑟𝑒𝑠ℎ 𝑔𝑖𝑛𝑔𝑒𝑟 𝑖𝑛𝑡𝑜 𝑠𝑚𝑎𝑙𝑙 𝑝𝑖𝑒𝑐𝑒𝑠 𝑎𝑛𝑑 𝑝𝑙𝑎𝑐𝑒 𝑖𝑛 𝑡ℎ𝑒 𝑏𝑜𝑡𝑡𝑜𝑚 𝑝𝑎𝑟𝑡 𝑜𝑓 𝑦𝑜𝑢𝑟 𝑠ℎ𝑎𝑘𝑒𝑟.
• 𝐴𝑑𝑑 𝑡ℎ𝑒 𝑅𝑦𝑒 𝑎𝑛𝑑 𝑡ℎ𝑒 𝑆𝑐𝑜𝑡𝑐ℎ.
• 𝑀𝑢𝑑𝑑𝑙𝑒 𝑡ℎ𝑒 𝑔𝑖𝑛𝑔𝑒𝑟 𝑙𝑖𝑞𝑢𝑖𝑑 𝑚𝑖𝑥.
• 𝐴𝑑𝑑 𝑡ℎ𝑒 𝑜𝑡ℎ𝑒𝑟 𝑖𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡𝑠.
• 𝐴𝑑𝑑 𝑡ℎ𝑒 𝑒𝑔𝑔 𝑤ℎ𝑖𝑡𝑒 𝑎𝑛𝑑 𝑝𝑒𝑟𝑓𝑜𝑟𝑚 𝑎 10-𝑠𝑒𝑐𝑜𝑛𝑑 𝑑𝑟𝑦 𝑠ℎ𝑎𝑘𝑒. 𝐴𝑑𝑑 𝑖𝑐𝑒 𝑐𝑢𝑏𝑒𝑠 𝑎𝑛𝑑 𝑝𝑒𝑟𝑓𝑜𝑟𝑚 𝑎 𝑤𝑒𝑡 𝑠ℎ𝑎𝑘𝑒.
• 𝑆ℎ𝑎𝑘𝑒 𝑣𝑖𝑔𝑜𝑟𝑜𝑢𝑠𝑙𝑦 𝑎𝑛𝑑 𝑠𝑡𝑟𝑎𝑖𝑛 𝑖𝑛𝑡𝑜 𝑎 𝑐ℎ𝑖𝑙𝑙𝑒𝑑 𝑟𝑜𝑐𝑘 𝑔𝑙𝑎𝑠𝑠 𝑜𝑣𝑒𝑟 𝑎 𝑐𝑢𝑏𝑒 𝑜𝑓 𝑖𝑐𝑒.
• 𝐺𝑎𝑟𝑛𝑖𝑠ℎ 𝑤𝑖𝑡ℎ 𝑎 𝑝𝑖𝑒𝑐𝑒 𝑜𝑓 𝑐𝑎𝑛𝑑𝑖𝑒𝑑 𝑔𝑖𝑛𝑔𝑒𝑟.

𝗜𝗻𝘀𝗽𝗶𝗿𝗮𝘁𝗶𝗼𝗻: 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 York’s legendary Milk & Honey speakeasy.

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.

15/05/2024

{Book Extract}
𝐂𝐀𝐌𝐈𝐆𝐑𝐎𝐍𝐈

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

• 𝑃𝑜𝑢𝑟 𝑡ℎ𝑒 𝐵𝑜𝑢𝑟𝑏𝑜𝑛 𝑖𝑛𝑡𝑜 𝑎 𝑐𝑜𝑐𝑘𝑡𝑎𝑖𝑙 𝑠ℎ𝑎𝑘𝑒𝑟.
• 𝐴𝑑𝑑 𝑎 𝑡𝑎𝑏𝑙𝑒𝑠𝑝𝑜𝑜𝑛 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑜𝑟 𝑓𝑟𝑒𝑠ℎ 𝑐ℎ𝑎𝑚𝑜𝑚𝑖𝑙𝑒 𝑓𝑙𝑜𝑤𝑒𝑟𝑠.
• 𝐿𝑒𝑡 𝑡ℎ𝑒 𝑑𝑟𝑖𝑒𝑑 𝑓𝑙𝑜𝑤𝑒𝑟𝑠 𝑖𝑛𝑓𝑢𝑠𝑒 𝑓𝑜𝑟 15 𝑚𝑖𝑛𝑢𝑡𝑒𝑠, 𝑡ℎ𝑒 𝑓𝑟𝑒𝑠ℎ 𝑜𝑛𝑒𝑠 𝑓𝑜𝑟 30 𝑚𝑖𝑛𝑢𝑡𝑒𝑠.
• 𝐵𝑒 𝑐𝑎𝑟𝑒𝑓𝑢𝑙 𝑎𝑏𝑜𝑢𝑡 𝑡ℎ𝑒 𝑏𝑖𝑡𝑡𝑒𝑟𝑛𝑒𝑠𝑠.
• 𝑆𝑡𝑟𝑎𝑖𝑛 𝑡ℎ𝑒 𝑙𝑖𝑞𝑢𝑖𝑑 𝑖𝑛𝑡𝑜 𝑎 𝑙𝑎𝑟𝑔𝑒 𝑚𝑖𝑥𝑖𝑛𝑔 𝑔𝑙𝑎𝑠𝑠 𝑜𝑣𝑒𝑟 𝑖𝑐𝑒 𝑐𝑢𝑏𝑒𝑠.
• 𝐴𝑑𝑑 𝑡ℎ𝑒 𝑟𝑒𝑚𝑎𝑖𝑛𝑖𝑛𝑔 𝑖𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡𝑠.
• 𝑆𝑡𝑖𝑟 𝑤𝑖𝑡ℎ 𝑎 𝑏𝑎𝑟 𝑠𝑝𝑜𝑜𝑛 𝑎𝑝𝑝𝑟𝑜𝑥𝑖𝑚𝑎𝑡𝑒𝑙𝑦 30𝑥 𝑢𝑛𝑡𝑖𝑙 𝑐𝑜𝑙𝑑.
• 𝑆𝑡𝑟𝑎𝑖𝑛 𝑖𝑛𝑡𝑜 𝑎 𝑙𝑎𝑟𝑔𝑒 𝑔𝑙𝑎𝑠𝑠 𝑜𝑣𝑒𝑟 𝑎 𝑟𝑜𝑐𝑘 𝑜𝑓 𝑖𝑐𝑒.
• 𝐺𝑎𝑟𝑛𝑖𝑠ℎ 𝑤𝑖𝑡ℎ 𝑡ℎ𝑒 𝑐ℎ𝑎𝑚𝑜𝑚𝑖𝑙𝑒 𝑓𝑙𝑜𝑤𝑒𝑟𝑠.

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.

𝐈𝐧𝐬𝐩𝐢𝐫𝐚𝐭𝐢𝐨𝐧: 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

15/05/2024

{Book Extract}
𝐓𝐈𝐆𝐄𝐑 𝐎𝐅 𝐊𝐀𝐈 🐯

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

• 𝑀𝑢𝑑𝑑𝑙𝑒 𝑠ℎ𝑖𝑠𝑜 𝑙𝑒𝑎𝑣𝑒𝑠 𝑤𝑖𝑡ℎ 𝑅𝑢𝑚 𝑎𝑛𝑑 𝑆ℎ𝑜̄𝑐ℎ𝑢̄ 𝑖𝑛 𝑎 𝑐𝑜𝑐𝑘𝑡𝑎𝑖𝑙 𝑠ℎ𝑎𝑘𝑒𝑟.
• 𝐴𝑑𝑑 𝑡ℎ𝑒 𝑜𝑡ℎ𝑒𝑟 𝑙𝑖𝑞𝑢𝑖𝑑𝑠.
• 𝐹𝑖𝑙𝑙 𝑡ℎ𝑒 𝑠ℎ𝑎𝑘𝑒𝑟 𝑤𝑖𝑡ℎ 𝑖𝑐𝑒 𝑎𝑛𝑑 𝑠ℎ𝑎𝑘𝑒 𝑣𝑖𝑔𝑜𝑟𝑜𝑢𝑠𝑙𝑦.
• 𝐷𝑜𝑢𝑏𝑙𝑒 𝑠𝑡𝑟𝑎𝑖𝑛 𝑖𝑛𝑡𝑜 𝑎 𝑐ℎ𝑖𝑙𝑙𝑒𝑑 𝑐𝑜𝑢𝑝𝑒.
• 𝐺𝑎𝑟𝑛𝑖𝑠ℎ 𝑤𝑖𝑡ℎ 𝑎 𝑠ℎ𝑖𝑠𝑜 𝑙𝑒𝑎𝑓 𝑜𝑟 𝑓𝑟𝑒𝑠ℎ 𝑝𝑒𝑎𝑟 𝑠𝑙𝑖𝑐𝑒𝑠 𝑜𝑛 𝑎 𝑠𝑡𝑖𝑐𝑘.

Our Tiger of Kai is a free interpretation of a cocktail we drank in a long-gone bar in London called “7 Tales”. 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 “Most Creative Drinks List” category at the Time Out Bar Awards.

𝐇𝐢𝐬𝐭𝐨𝐫𝐲: 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 “Tiger of Kai” due to his reputation as a fearless and formidable warrior on the battlefield.
Daniel Eischen Op der Lay

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. Dëser Deeg koum dat éischt Lëtzebuerger Cocktail Buch an den Handel - de Christian Schmit huet fir eis dra gebliedert, a krut dobäi och e Co...