If you find yourself feeling thirsty after a day stomping around the Bavarian capital, your first instinct might be to reach for a frothy stein of beer – after all, Munich is the beer capital of the world. But as Oktoberfest fades into memory, there’s something stirring in the city’s cocktail scene – something that’s swapping tradition for sophistication, steins for coupes and flutes.
In a city steeped in centuries-old beer culture, Bar Montez at Rosewood Munich dares to do things differently. Quietly tucked behind a fake door within Rosewood Munich’s elegant halls, Bar Montez is a hidden cocktail haven and a bold alternative for those craving something more refined.
Bar Montez, named after the infamous 19th-century dancer and royal mistress Lola Montez, is as captivating as its namesake. Lola, whose fiery performances and scandalous love affair with King Ludwig I of Bavaria made her a notorious figure, lends a touch of rebellion to this sophisticated venue. Open until the early hours (a rarity in Munich), Bar Montez entices guests to linger well past midnight, savoring the atmosphere as much as the drinks.
The ambiance is a sultry mix of live jazz, moody lighting and plush interiors – but the real showstopper can be found behind the bar, where creative bar manager Gabriel Poetschke oversees an array of bespoke cocktail creations. His team blends tradition and innovation with finesse, curating an unforgettable drinking experience for guests looking to explore beyond the usual offerings of Bavarian beer and schnapps.
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Of all the intriguing concoctions on the menu at Bar Montez, one drink stands out as a true embodiment of the bar’s unique blend of elegance and creativity: the Momo. A seasonal reinterpretation of the classic Bellini, it seamlessly fuses European cocktail tradition with a hint of Japanese flair.
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The star ingredient here is the white peach, but not in the way you might expect. Using enzymes, the bar team meticulously extracts the water content from the peaches, transforming them into a concentrated cordial. It’s a process that’s as refined and intricate as it sounds, resulting in a rich flavor that adds a depth of sweetness to the drink. To elevate things even further, the cordial is enhanced with a blend of koji rice and shio koji, bringing a subtle umami complexity to the mix.
As bar manager Poetschke puts it: “It’s the perfect sip to savor as the sun sets, capturing the essence of a peaceful evening with every sparkling drop.” One thing is for certain: with the Momo in hand, you’ll quickly forget all about those beer steins.
[See also: The Blue Walker by the Beaufort Bar at The Savoy]
Content from our partners
Momo Cocktail Recipe:
— 30ml haku vodka
— 30ml white peach and koji cordial (recipe below)
— 60ml sparkling sake
Method
— Combine vodka and white peach cordial in a mixing glass and stir on fresh ice
— Strain into a pre-chilled goblet glass filled with ice and top up with sparkling sake
— Garnish with pickled peach slices
White Peach and Koji Cordial Recipe
— 2kg white peaches
— 10ml pektinex ultra SP-L or 5g pectinase enzyme
— 8g malic acid
— 8g citric acid
— 300g sugar
— 30ml shio koji
Method
— In a blender combine white peaches and either Pektinex Ultra SP-L or pectinase enzyme and blend till smooth. Transfer to centrifuge containers, cover and let it rest for 30 minutes.
— Transfer to centrifuge and spin at 4,000 rpm for 10 minutes to separate the liquid from the solids. Alternatively, you can filter through a cheesecloth followed by a filtration through a coffee filter.
— Filter out the clarified peach juice and add 8g of malic and 8g of citric acid.
— Transfer to a pot and heat up gently on the stove until it’s steaming and the sugar is dissolved.
— Leave to cool down, add shio koji to taste, bottle and refrigerate.
