The definitive guide to the finest drinking experiences

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.

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Bert Jachmann’s Asiation

Bert Jachmann represented Austria at the World Class Bartender of the Year final, 2013

Fabios takes its name from owner Fabio Giacobello and has established itself as a popular fixture on the Viennese circuit in the past decade. Sat in the middle of the Golden Quarter, one of the most expensive commercial districts in Europe, Fabios is one of the trendiest dining spots in Vienna. The Italian restaurant celebrated its tenth birthday last year by treating itself to a cocktail bar, and its new ‘liquid kitchen’ reflects evolution from a relatively formal dining room to a smart social hub, open from breakfast until after midnight. Designed by local firm BEHF, known for their hospitality design, it’s an elegant and chic space swaddled in dark wood and sumptuous fabrics.

The Bartender

‘Inspiration for drinks can come from anywhere, and I have a semi-scientific approach,’ explains Bert Jachmann, ‘obviously they should taste great, but my two questions are: would I pay twelve Euros for it, and would I want to drink more than one of them in one night? If not then I try again.’ Bert, 29, credits other Vienna-based bartenders with helping him develop his craft: Marco Pani (Planter’s Club), Heinz Kaiser (Dino’s American Bar), Erich Wassicek (Bar Halbestadt) and Andreas Obermeier (Albertina Passage). ‘When guests are willing to experiment, broaden their palate and have a lot of fun, that’s when I feel like I’m doing a great job.’ Originally from Germany, Bert has spent the last seven years behind the bars of the Austrian capital, including Volksgarten, Motto, Red Room, and Urania.

The Drink

‘I’m very keen on cuisine-inspired drinks’, explains Bert, ‘and enjoy creations using herbs, fruit and vegetables.’ Tea is currently one of Bert’s favourite ingredients, along with sherry, fresh rosemary and the smoky taste of Cardhu whisky. Asiation is an eastern twist on the Aviation that infuses the citrus notes of Tanqueray Ten with tea, in this case a rose and jasmine-scented variety: ‘Teas are very exotic, flexible to use and give a special depth due to their tannins – green tea is fruity, Assam can be like chocolate. I use the egg white to create a mousse reminiscent of the snow-capped Himalayas, it’s a simple sour drink, but very delicious.’

The Technique

Tanqueray Ten (infused with Jasmine tea) • 50ml
Fresh lemon juice • 25ml
Sugar syrup (2:1) • 25ml
Rose-flower water • 1/4 barspoons
Fresh egg white
Contains 19 grams of alcohol per serve

To make the infused gin, add 6 tablespoons of jasmine tea to a 700ml bottle of Tanqueray Ten, infuse for 2 hours and fine strain back into bottle.

Pour all ingredients into a shaker and dry shake. Then add plenty of ice cubes and shake hard. Fine strain into a chilled coupette.

Regular guests at Fabios know the Asiation and it is one of the venue’s signature cocktails. Head to one of the four central tables and partake in some prime people watching. If you are staying for supper try the Asiation with vitello tonnato or steak tartare.

Bert’s Insider’s Guide to Vienna

Place to stay
25hours Hotel

Place to eat

Place to relax

Place to lounge
In the summer head to Volksgarten Pavillon

Place to shop
The 7th District

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