Bar and Cocktails in Zurich
Elisaburg
Excellent drink creations with the Pacojet
Elisaburg is a bar where every guest feels instantly at home. This charming Zurich establishment has an unconventional interior and the perfect balance of casual ambience, innovative drinks and exceptional hospitality. A thoughtfully crafted drinks menu brings you a full and innovative cocktail experience. Signature cocktails, long drinks, and shots are served with tarte flambé, nuggets and fries. An absolute highlight: the elaborate special menu, which tells a whole story about the drinks. The Pacojet enables co-owner Denis Lungu to take his creations to the next level.
Pacojet 4 is shaking up the mixology scene
Cold extraction of aromas, infusions, mixing, juicing, creating luxury frozen drinks – there are endless uses for the Pacojet 4 at Elisaburg. The Pacojet means Denis Lungu can put his ideas into practice: “The process is a lot easier. All I have to do is put the fresh ingredients into a special beaker, freeze it and once it’s pacotized® it’s ready to use.”
One device instead of three
Denis Lungu knows how to get the most out of the Pacojet for making beverages. Easy and fast preparation in just one machine is an absolute plus. With the Pacojet, the elements retain their pure flavors, which normally change during the extraction process. “If I want to create a fresh syrup, I would normally need a blender, a stove, and an extractor – with the Pacojet I just need one machine and the result is top-notch.”
The absolute best frozen drinks
“The flavors remain intensive and the product can be kept for a long time if it’s frozen,” says Lungu. The option for creating first-class frozen drinks – Frozen Piña Colada, Frozen Blueberry Sour or Denis Lungus’s absolute favorite drink made with the Pacojet, Frozen Olive – is naturally unbeatable.
Espresso Martini Spherification with Grana Padano Ice Cream
“The hottest trend right now is the Espresso Martini Spherification with Parmigiano or Grana Padano cheese. I’ve been working on another version of it. The Pacojet helped me do that, and the result is the Espresso Martini Spherification with Grana Padano Ice Cream.” Since completing his culinary training 10 years ago, he’s immersed himself more and more in the world of bar culture, and has won several mixology competitions.
The benefits
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