The Goatherd | Recipe by Stephan Hinz
The Goatherd (Little Link Bar, Cologne)
- 50 ml gin
- 10 ml chartreuse verte
- 50 ml goatherd cordial*
- 5 ml lime juice
- dried onions
Shake all ingredients with ice. Cool a tumbler with your Thrill glass chiller and fill it with ice. Double strain the drink in your glass and garnish the drink with thyme, rosemary and dried onions.
*How to produce the goatherd cordial
- Mix 300 g goat cream cheese, 500 ml honey, 400 ml sugar syrup, 300 ml lemon juice and 1 tsp. citric acid with a whisk.
- Season with 2 sprigs of rosemary, 2 sprigs of thyme, 3 threads of saffron and 1 tsp. lemon zest.
- Vacuumise the mix and cook it in a sous-vide machine for 35 minutes at 65 °C.
- Filter the mix and leave to cool down.
About Stephan Hinz
The renowned bar expert Stephan Hinz is considered a visionary of modern gastronomy. Hinz has published several reference books and is the owner of the award-winning bar Little Link in Cologne, Germany. For his achievements, Hinz was awarded several titles, recently “Best Innovator 2019”. This title also reflects what drives Hinz: Doing things differently, overcoming boundaries, breaking new ground.
As a speaker, Hinz has passed on his knowledge at trade fairs and events in over 20 countries on four continents. He supports gastronomy and industry through his expertise, along with his companies Hinzself and Cocktailkunst.
Time and time again, Hinz has developed pioneering solutions for the food & beverage industry. Among other things, this resulted in the glass series Perfect Serve Collection by Stephan Hinz and the ice block machine Ice Forward. For 2019, he has already announced the launch of his own textile brand novation, which transfers the high-tech features of modern functional clothing to the gastronomy industry. And there’s more to come: His next goal is the reinvention of the drinking straw under the name Stir & Straw — eco-friendly and sustainable!