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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.

18/06/2026

🌱 Celery 🌱

Blanco tequila • milk-filtered celery juice* • verjus • cherry & quince eau de vie • drops of sotol

A favourite on our current menu: Savoury, juicy and crisp, with just a touch of smoke to complement celery’s subtle salinity.

*Milk filtration is a technique commonly used by bartenders to clarify entire cocktails. Milk is curdled via the introduction of acidity, the curds are then used to forn a superfine filtration layer. At Velvet, we have found it most suited for our plant-focussed approach to use milk filtration for single ingredients, specificly green juices such as juiced sorrel, celery or fennel. The finished crystal clear juice has the advantage of not oxidizing and browning anymore, compared to normal fresh green juices.

🍶Milk-filtered & fortified celery🍶

500 ml freshly juiced celery
250 ml vodka
4 g citric acid
200 ml fresh whole milk
150 g sugar

• add 4 g citric acid to every 500 ml of celery juice
• for every 500 ml of celery juice, pour 250 ml vodka over celery pressing leftovers to infuse for 1 hour
• strain vodka and juice, then combine them, now pour mixture into milk (not the other way around) and let sit to curdle for at least 45 minutes
• pour curdled mixture into a cheesecloth
• after 15 minutes of dripping, check drippings and put any non-clear juice that dripped through aside, then carefully (so as not to disturb the filtration layer) top up the cheesecloth with cloudy juice. Repeat this step until clear juice is dripping
• once you are finished with letting crystal clear juice drip, measure and sweeten with 150 g / L of sugar, then refridgerate and use within 2 months

Can add a special touch to all your Dirty Martini, Bloody Mary or Margarita experiments ☺️

🍸 by
📷 by .swantje.fischer

15/06/2026

A plate of this week’s produce, moving from spring into summer.

From top, clockwise:
🌱 Sage // Salbei
🌼 Elderflower // Holunderblüte
🌹 Rose // Rose
🌶️ Pointed Pepper // Spitzpaprika

📷 shot by .swantje.fischer

10/06/2026

🥖🥖🥖Sandwich Sunday at Velvet

This Sunday June 14th we’re partnering up with to bring you the first edition of our Sandwich Sunday!

Nina and our very own Inan are and will take over Velvet for an evening of sandwiches built on French and Turkish inspiration and seasonal ingredients.

Drinks by velvet.

Come hungry 😋

Starting at 19:00 hs - Terrace will be open ☀️

This will be a recurring event, we and the Tatas will keep you posted 🤗

08/06/2026

🌲 Spruce No. 1 🌲

Gin • distilled spruce tip • raspberry eau de vie
• mandarin & grapefruit oils • citric acid • white vermouth

🥃 Spruce No.2 🥃

Spruce tip infused vodka • sake • genever • honey • green chartreuse • verjus • distilled sichuan pepper

—

Get the one-two punch of fresh and sappy forest goodness. The young shoots of spruce tip (Fichte) harvested in May are an absolute favourite of ours. Citrussy, piney and grassy, they provide a perfect base for Gimlet style drinks.

Ruben’s Spruce No.1 has distilled spruce at its base for a clean yet boozy gin gimlet, served up and paired with citrus notes, while Manos‘ No.2 is based on the more sturdy and sappy vodka infusion of spruce, allowing for it to stand up against honey, sichuan pepper and Chartreuse - served on the rock.

Only a few pours of No.1 left, with Wednesday’s weekly menu change we are serving No.2. Best enjoyed on our terrace 🌞

🌲 foraged by us in Berlin
🍸 no.1 by
🥃 no.2 by
📷 shot by .swantje.fischer

06/06/2026

🌼 Elderflower 🌼

Dark rum • elderflower cordial* • white wine
• verjus • palo santo • distilled coffee

Floral & wine-driven, yet dark and bold drink by Sarah. Nice to look at and very nice to drink in the sun on our terrace (if you didn’t know, it goes late into the night, from 19:00 🌞🌚).

Pro tip before we get to share our elderflower cordial recipe with you:

The key to handling elderflower is, firstly, don’t confuse with danewort (Attich), which is poisonous. And secondly, you always want to make sure to fully submerge the blossoms using a heavy, clean weight in whichever liquid you are planning to extract their aroma (we like hot water), as they tend to oxidize super fast. Also, harvesting with plastic bags is a no no, it will make your blossoms sweat and oxidize even before you start extraction - use real cloth for breathing flowers 😉

🍶 Elderflower Cordial 🍶

150 g fresh elderflower, stem only roughly removed
1000 ml water
200 g sugar
7 g citric acid powder
200 ml vodka

• do NOT wash blossoms and pick on a rain free day for max aroma
• weigh blossoms down with a heavy clean stone or similar in heat proof sealable container
• bring water, sugar and citric to a boil, then pour hot over flowers, make sure to fully submerge
• seal and wait 24 h
• strain cordial and lightly press flowers out, then put enough of used flowers to the measure of vodka to cover, infuse for 2 hours, then strain and add elderflower vodka to elderflower cordial
• bottle and refridgerate, use within 2 months

Great with just a white wine and soda 💛

🌼 foraged in Berlin
🍸 by .swantje.fischer
📷 by .swantje.fischer

05/06/2026

▫️Asparagus▫️
Genever • asparagus liqueur* • almond • tarragon • white wine • citric acid • white vermouth

Ah yes Spargelzeit. This is Ayleen’s Genever Sour with our homemade asparagus liqueur (*see full liqueur recipe two posts back), shaken with a touch of almond orgeat and a vegan foamer for a rich, frothy texture. A hint of tarragon also hits the spot, giving that subtle sauce béarnaise vibe.

For garnish, we saved some of the juicy adparagus tips and transformed them into salt brined lacto-ferment pickles, so you can have a funky, crunchy snack as you drink along.

Available till the end of the season, also in an alcohol free riff by Inan with alcohol free „gin“.

🍽 farmed by Syringhof, Beelitz
🍸 drink by
📷 shot by

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

Adresse

Ganghoferstraße 1
Berlin
12043

Öffnungszeiten

Montag	19:00 - 02:00
Mittwoch	19:00 - 02:00
Donnerstag	19:00 - 02:00
Freitag	19:00 - 02:00
Samstag	19:00 - 02:00
Sonntag	20:00 - 02:00

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