K01–K58 · twelve characters

The menu, with the crew beside it

All 58 cocktails. Each character stands beside the drinks they pour. Open one and you stay inside the menu: the portrait, the serve, the garnish, every step, and how to prepare what the drink needs.

Hero photograph
In the files
Glassware
In the files
Ice
In the files
Garnish photograph
Not in the files
Preparation visuals
In the files
Final serve
In the files

K01 · Classics, adapted

Marchfeld Martini

马希菲尔德马天尼

Clean, silky, faint lemon oil. The cleanest way to prove Kartoff's potato texture to a buyer; a hotel bar's best-selling style.

Glass: Nick & Nora 150 ml
Ice: none
Method: Stir
Garnish: Lemon twist, expressed and discarded
Looks like: crystal clear, silky legs
Volume: ≈88 ml
Strength: ●●●●● 29.4%
Time: 60 s
Allergens: sulphites (wine)

What goes in the glass

60 ml

Kartoff Vodka 40%

Potato-based vodka (producer claim, Hermes potatoes): soft, slightly sweet and viscous, so it carries delicate flavours without grain bite.

10 ml

Dry vermouth

Dry, herbal wine backbone that lengthens a Martini without sugar.

0.1 ml

Saline Solution 20%

House prep P11, technique: Solution. Made ahead so service is fast and consistent; see the prep steps.

How to make it

Step 1
Chill the Nick & Nora 150 ml: fill with ice and water or keep in the freezer at least 10 minutes.
Step 2
Measure with a jigger into the mixing glass, smallest amounts first: Saline Solution 20% 0.1 ml; Dry vermouth 10 ml; Kartoff Vodka 40% 60 ml.
Step 3
Fill the mixing glass with ice and stir smoothly for 20–25 seconds until the outside is very cold.
Step 4
Strain into the glass.
Step 5
Garnish: Lemon twist, expressed and discarded.
Step 6
Check: correct glass, clean rim, cold (or hot) to touch. Serve within 30 seconds.

What to prepare, and how

This drink uses a house preparation. The method stays with the trade desk.

Why this drink

The cleanest way to prove Kartoff's potato texture to a buyer; a hotel bar's best-selling style.

Technique：P11: Solution

Substitution：Kartoff 200 ml pocket size for events (same liquid).

Story

The Marchfeld Distiller pours his potato vodka ice-cold with just a whisper of dry vermouth, the way he tests every batch. A drop of saline and a lemon twist let the soft, slightly sweet Hermes-potato body speak first.

He walks the potato fields of the Marchfeld plain outside Vienna and only signs off a batch when it tastes soft and clean. In real life Horvath's in Deutsch-Wagram blends Kartoff from potato spirit made by partner distillers, mainly from local Hermes potatoes.