Dr Stravinsky

Our techniques

Each master has his booklet, and each doctor has his own techniques. Our bar is a giant laboratory where we develop some of the ancient techniques in the most traditional way. Do you want to meet them?
Dr. Stravinsky

-1-

Re Distillation

We use a Rotovap
-a distiller with a bain-marie-
to get the best aromas
and extract perfumes and essential oils.

Dr. Stravinsky

-2-

Fermentation

It is the biochemical transformation by which an organic substance is transformed into a simpler one produced by microorganisms.
The 3 basic fermentations
that we work are alcoholic, acetic and lactic, and we create our own probiotic soft drinks called kombucha among others.

Dr. Stravinsky
Dr. Stravinsky

-3-

Maceration

Keep some solid substances submerged in a liquid at room temperature to extract aromas and flavor.

Dr. Stravinsky

-4-

FAT WASH

It’s a technique in which we extract the flavors of the fats, whether of animal or vegetable origin, to add up a shade to the cocktail.

Dr. Stravinsky

-5-

Low temperature vacuum cooking

The structure of the food is treated with the utmost respect. There is no evaporation of flavours: food is cooked in its own water and the absence of oxygen avoids oxidations.

Thus we can create, for instance, an unctuous and savory dry tomato gin.
Dr. Stravinsky

-6-

COLD DRIP BREW

Slowly dripping with patience of Job, we make an infusion
with herbs and grains.
We get a concentrate without
the bitter notes that high-temperature
infusions get.

Dr. Stravinsky

-7-

Macerative aging

What we do is use the time factor in two different ways but at the same time, on the one hand we age the cocktail in wood and at the same time we macerate it with fresh fruits inside the same barrel.

Dr. Stravinsky

-8-

MILK WASH

Milk fats help us clean our
Cocktail from impurities,
unlike butter fat wash we do not find lactic flavours in the mix, our milk wash is made with almond milk.

Dr. Stravinsky

Each master has his booklet, and each doctor has his own techniques. Our bar is a giant laboratory where we develop some of the ancient techniques in the most traditional way.
Do you want to meet them?

Re Distillation

We use a Rotovap
-a distiller with a bain-marie-
to get the best aromas
and extract perfumes and essential oils.

Dr. Stravinsky
Dr. Stravinsky

Fermentation

It is the biochemical transformation by which an organic substance is transformed into a simpler one produced by microorganisms.
The 3 basic fermentations
that we work are alcoholic, acetic and lactic, and we create our own probiotic soft drinks called kombucha among others.

Dr. Stravinsky

Maceration

Keep some solid substances submerged in a liquid at room temperature to extract aromas and flavor.

Dr. Stravinsky
Dr. Stravinsky

Fat Wash

It’s a technique in which we extract the flavors of the fats, whether of animal or vegetable origin, to add up a shade to the cocktail.

Dr. Stravinsky
Dr. Stravinsky

Low temperature vacuum cooking

The structure of the food is treated with the utmost respect. There is no evaporation of flavours: food is cooked in its own water and the absence of oxygen avoids oxidations.
Thus we can create, for instance, an unctuous and savory dry tomato gin.

Dr. Stravinsky

Cold Drip Brew

Slowly dripping with patience of Job, we make an infusion
with herbs and grains.
We get a concentrate without
the bitter notes that high-temperature
infusions get.

Dr. Stravinsky
Dr. Stravinsky

Macerative aging

What we do is use the time factor in two different ways but at the same time, on the one hand we age the cocktail in wood and at the same time we macerate it with fresh fruits inside the same barrel.

Dr. Stravinsky

Milk WASH

Milk fats help us clean our
Cocktail from impurities,

unlike butter fat wash we do not find lactic flavours in the mix, our milk wash is made with almond milk.

Dr. Stravinsky