Craft, Concept & Atmosphere

When Amuerte Gin decided to create a bar worthy of its bold and intricate gin identity, the vision was clear: this was not just a place to pour drinks. It was about designing an atmosphere that could carry the brand’s story in every gesture, every sip, every glance across the counter.

In close collaboration with Behind Bars, Antwerp-based Atelier Paul Morel translated this ambition into a space where design precision, bespoke drinks, and immersive storytelling come together seamlessly. From the first sketch to the final pour, every detail was carefully considered, refined, and woven into a hospitality experience that stirs all the senses.

The Amuerte bar was imagined as more than a service counter; it is a stage where each moment of hospitality unfolds. Behind Bars designed the station layout to marry performance with practicality, ensuring smooth flow for bartenders while keeping the visual drama intact.

Paul Morel’s contribution extended beyond the drinks. He worked closely on the spatial layout, ensuring every functional choice - from where tools rest to how drinks are presented - supports both efficiency and storytelling.

The Result:

• A bar that inspires the people working behind it as much as it captivates guests
• Cocktails created specifically for the space, leveraging its unique rhythm and atmosphere
• Presentation as ritual - each serve designed to arrive with a sense of occasion
• Brand identity translated into texture, flavor, and movement

Every cocktail was composed for this environment, ensuring that the drink and the bar are inseparable parts of the same experience.

A bright, floral, and icy celebration of texture, this serve is elegant, refreshing, and utterly transportive.

Ingredients (batch recipe):

• Amuerte White Gin – 550g
• Martini Bitter – 150g
• Water – 1400g
• Belvoir Elderflower Cordial – 450g
• Amalfi Lemon Juice – 450g

Preparation Steps:

1. Wash and juice fresh Amalfi lemons; strain through a fine mesh.
2. Combine all ingredients thoroughly.
3. Pour mixture into a slush machine and freeze at -7°C to -8°C.
4. After 30 to 40 minutes, the slush reaches perfect texture.

Serve: In a frozen coupe glass, garnished with fresh Oxalis and a curl of Amalfi lemon zest.

Japanese Mule — Shiso & Ume Boshi

Pisco-Amuerte Infusion:

• Pisco Barsol Primero Quabrante – 500g
• Amuerte Gin – 500g
• Red Shiso – 25g
• Ume Boshi – 30g Cold-infuse under vacuum for 24 hours

Ginger Infusion:

• Fever Tree Ginger Beer – 800g
• Water – 200g
• Sugar syrup (1:2) – 100g
• Fresh lime juice – 100g
• Lemongrass (3 stalks), Coriander seed (4g), Star anise (1 piece) Chop lemongrass, combine all, cold-infuse under vacuum for 12 hours, strain through fine sieve

Ginger Snow:

• Same as ginger infusion, freeze for 24 hours at -21°C and shave using an ice swan

To Serve (per cocktail):

• 30g Pisco & Amuerte infusion
• 100g Ginger infusion
• 20g Fever Tree Ginger Beer
• Fresh lime juice (to refresh)
• 1 leaf Red Shiso
• 30g Ginger snow

Preparation Steps:

1. Shake all ingredients short except ginger snow with crushed ice.
2. Pour into tumbler glass filled with crushed ice.
3. Top with ginger snow (granita) and garnish with lime.

The partnership between Atelier Paul Morel and Behind Bars underscores a fundamental truth about hospitality: it transcends drinks and design. It is about crafting environments where every detail, from mixology to spatial design, works in harmony to create immersive, sensory experiences.

Atelier Paul Morel approaches hospitality as a holistic discipline, shaping atmospheres and rituals that resonate deeply with guests. Their offerings range from innovative beverage concepts and tailored team training to fully integrated brand activations and event designs. This comprehensive approach ensures each project tells a unique story that aligns with the client’s vision.

For a deeper look at their philosophy and portfolio, visit https://www.morel.co/