Moloko+

Moloko+ cocktailbar & bistro since 2001
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Nothing beats a glass of Champagne.Whether it’s to freshen up or to end the night, there’s always a good reason for a li...
02/09/2026

Nothing beats a glass of Champagne.

Whether it’s to freshen up or to end the night, there’s always a good reason for a little sparkle.

M+ NEGRONIGIN | CAMPARI | VERMOUTH | FIG LEAF | LAST SEASON’S BERGAMOTA little Moloko twist on the classic.
31/08/2026

M+ NEGRONI

GIN | CAMPARI | VERMOUTH | FIG LEAF | LAST SEASON’S BERGAMOT

A little Moloko twist on the classic.

28/08/2026

Making of Puttanesca

PUTTANESCA

A dirty Martini style drink built around gin, with distilled capers, a little brine for salt and acidity, house made mirin, and clarified tomato.

Tomato water

1000 g tomatoes
2 g pectinase

Blend the tomatoes and pectinase until completely smooth. Let sit until you can clearly see separation, then filter through cheesecloth. Once the liquid starts running clear, filter it again.

Pectinase is an enzyme that breaks down pectin in the fruit, helping the tomato separate more efficiently and giving you a clearer, cleaner tomato water.

For the tomato, we use locally sourced produce from .

House made mirin

500 g cooked rice
200 g rice koji
700 ml vodka

Koji is rice inoculated with Aspergillus oryzae, a fermentation culture that produces enzymes which break down starches and proteins into sugars and amino acids. In mirin, these enzymes help create its characteristic sweetness, depth and umami.

Combine everything in a sterilised, sealable jar and leave to ferment for at least 3 months. We started ours back in March. The longer it sits, the deeper and more complex the flavour becomes.

Strain through a coffee filter and allow the remaining sediment to settle. Filter once more.

The koji was gifted to us by one of our dearest regulars. Thank you, Marius.

10 L batch

3341 ml gin
3011 ml dry vermouth
323 ml house made mirin
645 ml caper distillate
1720 ml tomato water
860 ml caper brine

Bottle and keep frozen at -8°C.

Garnish with caper apple.

A lot of small processes coming together for one very dirty Martini.

21/08/2026

The making of MIDSOMMAR.

Mirabelle plum, woodruff and cognac. A little taste of summer, built around two ingredients with incredibly short seasons.

Mirabelle plum is a small, golden stone fruit closely related to the European plum. Particularly associated with Germany and neighbouring regions, it’s especially prized for its intense perfume and delicate acidity.

For the woodruff, we use our standard tincture recipe to preserve it right at the peak of its very short season, usually towards the end of May. We much prefer this method to distillation: it captures the full character of the fresh plant without the risk of oxidation.

100 g woodruff
600 g 96% neutral alcohol

Sous vide for 3 hours at 60°C.

Strain and keep refrigerated. The undiluted tincture is extremely stable; oxidation becomes a concern once it is diluted.

For the mirabelle eau de vie, we remove the stones and lacto-ferment the fruit for around two weeks with 2% salt. We then distil it with high-proof neutral grain spirit and rectify the distillate to 40%.

For the drink:

20 ml cognac VS
15 ml mirabelle distillate
3.75 ml woodruff tincture
22.5 ml 1:1 sugar syrup
20 ml lime acid mix
0.08 ml 20% saline solution

Stir and strain over a large ice block.

A lot of work for a drink that hopefully makes you think it was effortless.

MIDSOMMARCOGNAC | WOODRUFF | LAST SUMMER’S MIRABELLE PLUMWoodruff preserved at its peak at the end of May, earlier this ...
17/08/2026

MIDSOMMAR

COGNAC | WOODRUFF | LAST SUMMER’S MIRABELLE PLUM

Woodruff preserved at its peak at the end of May, earlier this year.

The mirabelle plums were gifted to us by our lovely neighbour Sabine last summer, then lacto-fermented and turned into an eau de vie.

A little bit of summer, kept in a glass.

We’ve got some new wines for you.Angelina Schmücker | N**e RoséClaus Preisinger | Puszta LibreAvailable by the glass or ...
14/08/2026

We’ve got some new wines for you.

Angelina Schmücker | N**e Rosé
Claus Preisinger | Puszta Libre

Available by the glass or bottle, of course.

CRUDITÉS MARTINIGIN | DRY VERMOUTH | DIJON | RADISHLeaving the menu soon.Distilled Dijon meets lacto-fermented radish in...
12/08/2026

CRUDITÉS MARTINI

GIN | DRY VERMOUTH | DIJON | RADISH

Leaving the menu soon.

Distilled Dijon meets lacto-fermented radish in our take on a Gibson. A little strange, a little savoury, and completely Moloko.

Try it while it’s still around.

07/08/2026

Sharing a recipe once in a while again.

This is pretty much the only cordial formula you’ll ever need, and one of our favourite ways to process teas for refreshing highballs or gimlet-style drinks.

Tea cordial

1000 g water
500 g sugar
25 g citric acid
10 g malic acid
15 g ascorbic acid
1 g salt
25 g tea of your choice (we used jasmine)

Stir until the sugar, acids and salt have fully dissolved. Add the tea and leave to macerate at room temperature for 24–72 hours.

The longer the extraction, the more flavour you’ll get—along with a little more bitterness.

Strain, bottle and keep refrigerated for up to three months.

Yields approximately 1250 ml.

AMBERRHUBARB | SENCHA | BASILRhubarb season may be over, but we made sure it would last a little longer.Preserved at its...
03/08/2026

AMBER

RHUBARB | SENCHA | BASIL

Rhubarb season may be over, but we made sure it would last a little longer.

Preserved at its peak and turned into one of our favourite alcohol-free drinks on the menu.

31/07/2026

Keeping it simple.

NOCELLARA OLIVES | FENNEL SEED | LEMON

Prepared by Jakob.

Adresse

Kurt-Schumacher-Str . 1
Frankfurt
60311

Öffnungszeiten

Montag 17:00 - 01:00
Dienstag 17:00 - 01:00
Mittwoch 17:00 - 01:00
Donnerstag 17:00 - 01:00
Freitag 17:00 - 02:00
Samstag 17:00 - 02:00
Sonntag 18:00 - 00:00

Telefon

+496913886932

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