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velvet

A bar in Berlin-Neukölln sourcing and processing into drinks what surrounding nature provides at th Open wednesdays to sundays.

A bar in Berlin-Neukölln sourcing and processing into drinks what surrounding nature provides at the time of the year.

22/05/2026

🌸 Sakura cherry blossom cordial 🌸

A little late to the party, but make sure to bookmark yourself our recipe for delicious and naturally pink cherry blossom cordial - we will be reminding you next season 🙂‍↕️

Cherry blossoms, like pretty much any stone fruit blossom, boasts with a heavy almond aroma. Think floral marzipan. Some varieties will have a pronounced pollen touch aswell, but the japanese flowering cherry (Prunus serrulata) has a very clean and smooth aroma profile while also providing that signature pink tint to your cordial.

Harvest the blossoms around mid April and get to work the same day to preserve them in liquid form. We currently still serve it in a Rum Manhattan variation on our menu.

🍶🌸Sakura blossom cordial🌸🍶

100 g fresh cherry blossom
200 g sugar
5 g citric acid powder
1000 ml water
(900 ml 40% alc. vodka to make it a shelf stable liqueur - optional)

-shake blossoms out gently in a sieve
-bring sugar, citric and water to a boil while stirring to dissolve
-pour liquid hot over blossoms in a heat proof container, then immediately weigh blossoms down with a clean stone or similar to completely keep them submerged under liquid to avoid oxidation
-Leave without cover for 30 minutes, then cover and let infuse over night
-The next day, strain, then finestrain, bottle and redridgerate finished cordisl
-If you wish to make liqueur, pour the vodka over the already used and still weighed down blossoms now, then strain a day later and add all infused vodka to cordial to make it into a roughly 18% alc. liqueur, which is shelf stable without refridgeration.

🌸 cordial/liqueur by
📷 shot by .swantje.fischer

15/05/2026

A plate of current foraged plants, moving towards late spring.

From top, clockwise:
🌲 Spruce tips // Fichtensprosse a.k.a. Maiwipfel
🪷 Tulip magnolia // Tulpenmagnolie
🍃 Blackcurrant leaf // Schwarze Johannisbeerblätter
◽️Lilac // Flieder
🪻Ground-ivy // Gundermann

📷 shot by .swantje.fischer

13/05/2026

🍶 Japanese Knotweed Cordial 🍶

A cordial from this invasive relative of rhubarb is nutty, floral, vegetal and fresh - much like rhubarb, but with a twist. It is best to harvest japanese knotweed for processing when its shoots are 10 to 50 cm long and look a bit like green asparagus with red dots 🟢🔴. This happens around end of April to mid May. The pigments of the red dots will also make your cordial a beautiful pink colour when finished.

See previous post for a full plant description.

The first step in making japanese knotweed cordial or liqueur is to clarify its juice. We can utilize the plant’s own mucelage to create a filtration layer in a cloth that will make the juice completely clear without any additives or fancy gear.

To make the clear juice:
wash 10 to 50 cm long japanese knotweed shoots, young enough to not have formed too many hard fibers
run them through prefered juice place a cheesecloth in a sieve that can hold it above a receiving container, then fill cheesecloth to the brim with the green gunky juice
after 15 minutes, while result is still cloudy, pour off the cloudy juice from receiving vessel and put that juice aside, then add more fresh green juice to the cloth. This will form a fine filtration layer in the cloth over time. Repeat this step every 15 minutes until completely clear juice is dripping through
once juice is dripping clear, start pouring the still cloudy juice put to the side earlier back into the cloth to also clarify it
put to fridge overnight to drip through if required

You can find a video showing these steps in an older reel over at .

🍶 Japanese knotweed cordial 🍶
1000 ml clarified japanese knotweed juice
200 g sugar
5 g citric acid powder
100 ml vodka (optional, for shelf life)

dissolve sugar and citric acid in juice, stirring while heating to 65°C
keep at 65°C for 15 minutes to fully pasteurize
optionally add vodka to improve shelf life, then bottle hot
refridgerate and use within 4 weeks (6 weeks with vodka)
do not overconsume due to oxalic acid content

🍶 recipe
📷 .swantje.fischer

10/05/2026

Japanese knotweed turned cordial.

Japanese knotweed (Japanischer Staudenknöterich / Fallopia japonica) is one of the most notorious invasive plants in our hemisphere. It is menace to gardeners and to infrastucture, with enduring roots that can pe*****te concrete and a towering height of 2 to 3 meters, making other plant’s competition for sunlight a hard task when it’s around.

It’s also really tasty.

So we support the lovely people of in fighting it by doing quite a bit of harvesting there every year.

Japanese knotweed is in the same family as rhubarb and has a similar flavour profile. Crisp and refreshing, just a bit more nutty and vegetal. Just like rhubarb, it is high in oxalic acid and should thus be consumed only in moderation.

Once juiced, it can be filtered through a cheesecloth into a crystal clear, pink juice, using only the juice’s own mucelage to form a fine filtration layer in the cheesecloth. Another option to clarify the juice is to let it sit and separate in a jug, then use a wine siphon to siphon off the clear liquid.

The ideal harvest window is when they are 15 to 50 cm tall - this is when aroma is nice and not too many fibers have turned hard and woody yet.
Beware, it grows very fast.

Full cordial recipe in next post.

This year we invited some lovely people from and to get even more Japanese knotweed turned into a delicious ingredient and you might find a hidden Japanese knotweed Drink here and there soon as well.

📷 .swantje.fischer / Portraits of Sarah by 📷.eckold

24/04/2026

A plate of spring in full swing.

From top, clockwise, to center:
🥬 Sorrel // Sauerampfer
🌸 Sakura cherry blossom // Japanische Zierkirschblüte
🪻 Ground-ivy // Gundermann
🌡 Rhubarb // Rhabarber
🌿 Burr chervil // Hundskerbel
🤍 Asparagus // Spargel
🪷 Magnolia // Magnolie

All on menu coming week, some already now.

📷 shot by .swantje.fischer

23/04/2026

🍸🪷 Magnolia 🪷🍸

Rosé vermouth • magnolia blossom vodka* • floral pisco • falernum • citric acid • sake • soda

Floral, fresh & mellow. An easy going drink by Manos, flavoured with the subtle ginger & cardamom like aroma of edible magnolia petals.

A fleeting image of the season, as the short but memorable time of magnolias in full bloom comes to an end - on our weekly menu for another 1 or 2 weeks.

This year like to think this drink adheres to the historic Daisy drink family: A lighter, aromatized Sour that is served with a splash of soda for dilution and carbonation. Perfect for the start of terrace season at Velvet 🌞

*find our full magnolia vodka recipe in the previous post.

🍸 drink by .sintichakis
📷 shot by .swantje.fischer

23/04/2026

🍸🪷 Magnolia 🪷🍸

Rosé vermouth • magnolia blossom vodka* • floral pisco • falernum • citric acid • sake • soda

Floral, fresh & mellow. An easy going drink by Manos, flavoured with the subtle ginger & cardamom like aroma of edible magnolia petals.

A fleeting image of the season, as the short but memorable time of magnolias in full bloom comes to an end - on our weekly menu for another 1 or 2 weeks.

This year we like to think this drink adheres to the historic Daisy drink family: A lighter, aromatized Sour that is served with a splash of soda for dilution and carbonation. Perfect for the start of terrace season at Velvet 🌞

*find our full magnolia vodka recipe in the previous post.

🍸 drink by .sintichakis
📷 shot by .swantje.fischer

22/04/2026

🪷 Magnolia vodka recipe 🪷

The most commonly planted magnolia, the tulip magnolia / Tulpenmagnolie / Magnolia soulangiana, has petals that are actually edible in moderation. They are crunchy, with a floral, pungent, cardamom and ginger like aroma.

Steer clear of other magnolia varietals!

If you have a tree and wish to preserve their aroma, here is how we make our magnolia vodka:

100 g fresh magnolia blossoms
500 ml vodka
2 g ascorbic acid
5 g citric acid powder

- be careful when picking to not give the blossoms any dents, as they brown quickly - try to pick those without brown spots
- wash blossoms gently
- dissolve acids in vodka by stirring - these will help halt the rapid oxidation and browning that magnolia petals are prone to
- pour acidified vodka over the petals - do this either in vacuum bags and fully pull a vacuum or in a container that allows you to weigh down and fully submerge all magnolias in the liquid, so that none of them are in contact with air. This together with the acids helps keep the colour clean.
- let infuse for 2 to 4 days for desired flavour, then strain
- to balance the acidity, you can turn this into a magnolia liqueur by adding 80 ml of simple syrup

The resulting vodka or liqueur work very well combined with dry vermouth or a few dashes of falernum, or simply topped up with soda. Cheers!

📷 shot by .swantje.fischer

19/04/2026

Gang of Velves 🧚🏻‍♀️🧚🏼🧚🏽‍♂️

swantje.fischer

📷 .swantje.fischer & Team

16/04/2026

🍸 Beetroot 🍸

Aquavit • beetroot liqueur • white wine • raspberry & poppy seed eau de vie • madeira • williams pear

What would we do without beetroot?! This is one of the most important plants to make our menu last through winter, as it is an unexpectedly versatile ingredient for cocktails. It works in bright fruity drinks, it works in dark and heavy drinks, it is easy to process and always adds its signature tint.

This refreshing shortdrink by Ayleen may be one of the last wintery remnants on our menu, but it is just as well suited for spring. Earthy, deep beetroot notes are uplifted by the bright fruit notes of raspberry and pear, while a nutty poppy seed spirit complements those flavours. Although ordered less frequently, this often seems to a stand-out drink for our guests once tried.

On menu for another week and served with a beetroot candy (made by dehydrating beetroots and then rehydrating them in sour cherry juice & tossing in sugar).

🟣 farmed by Domäne Dahlem, Berlin
🍸 drink by
📷 shot by .swantje.fischer

20/12/2025

Happy holidays and a Guten Rutsch!

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Montag	19:00 - 02:00
Mittwoch	19:00 - 02:00
Donnerstag	19:00 - 02:00
Freitag	19:00 - 02:00
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