{"id":263127,"date":"2025-05-29T23:17:22","date_gmt":"2025-05-29T23:17:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/meet-the-beton-the-czech-version-of-a-gin-tonic\/"},"modified":"2025-05-29T23:17:22","modified_gmt":"2025-05-29T23:17:22","slug":"meet-the-beton-the-czech-version-of-a-gin-tonic","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=263127","title":{"rendered":"Meet the Beton, the Czech Version of a Gin & Tonic"},"content":{"rendered":"


\n<\/p>\n

\n

Jakub Ond\u0159\u00ed\u0161ek feels like experimenting. The owner and head bartender of lauded Prague cocktail bars Parlour and Back Doors is talking to me about the Beton<\/a>, a Czech cocktail that traditionally combines tonic water, ice, a slice of lemon and <\/span>Becherovka<\/span><\/a>, a digestif made with the supposedly curative thermal spring waters from the northern Bohemian spa town of Karlovy Vary and a secret recipe of herbs that tastes like the essence of a coniferous forest. Some like to say it\u2019s a Czech version of the Gin & Tonic.\u00a0<\/span><\/p>\n

<\/p>\n

In order to explain the science behind his variation on the Beton, Ond\u0159\u00ed\u0161ek is looking to do something radical. \u201cI\u2019ve never thought to combine Becherovka and bananas. Why in the world would anyone combine these two things?\u201d he ponders, scrunching up his face like he\u2019d just tasted something putrid. \u201cBut it turns out banana is a volatile compound for Becherovka\u2014one that adds tension and complexity. That\u2019s always a good idea when it comes to cocktails.\u201d<\/span><\/p>\n


\n <\/p>\n

He\u2019s right. After marrying equal amounts of banana liqueur with Becherovka in a shot glass, he hands it to me, the taste oddly congruent, a nice balance of sweet and bitter with a creamy texture. \u201cThis approach to cocktails, even classic cocktails like the Beton, can really cross the boundaries of flavor to create something truly great.\u201d<\/span><\/p>\n


\n <\/p>\n

But in order to see how we got all the way to looking up volatile compounds, let\u2019s start from the beginning. The Beton was invented for the 1967 International and Universal Exposition in Montreal. The Czechoslovak pavilion featured an exhibit on famed Bohemian glassware, so the government decided it would be fitting to come up with a cocktail to go inside the glasses. The rub? There were no cocktails associated with the country.\u00a0<\/span><\/p>\n

<\/p>\n

As Miroslav \u010cern\u00edk, vice president of the <\/span>Czech Bartenders Association<\/span><\/a>, puts it, \u201cWe\u2019re a beer and wine culture. Historically, we don\u2019t make many spirits.\u201d In the 1960s, he says, the then-socialist country had limited resources and lacked sexy drinks like the Negroni or Manhattan. So when it came to trying to figure out a decidedly Czech cocktail, using Becherovka was really the only option. \u201cThe simplicity of the cocktail reflects our poverty at the time,\u201d he says.\u00a0<\/span><\/p>\n

<\/p>\n

The word \u201cbeton\u201d<\/span> means \u201cconcrete\u201d in Czech, but the only thing cement-like about the drink is that, at 38 percent ABV, if you drink too many, you might fall down on your way home and smack your face on the concrete. \u201cBeton\u201d is also a portmanteau of the two main ingredients, Becherovka and tonic.<\/span><\/p>\n<\/p><\/div>\n

\n

I tried a classic Beton at <\/span>Hemingway Bar<\/span><\/a> in Prague, made by head bartender Ondra Hnili\u010dka, who says he doesn\u2019t want to mess with the original version. The bittersweet quinine of the tonic, he says, marries well with the clove, anise, ginger, cinnamon and other herbs in Becherovka\u2019s secret recipe to create a refreshing drink that packs a more flavorful punch than a classic Gin & Tonic.<\/span><\/p>\n

<\/p>\n

But that hasn\u2019t stopped other bartenders in the Czech capital from making more dynamic variations of the cocktail. At <\/span>Alcron Bar<\/span><\/a>, just off of Wenceslas Square, Slovak-born head bartender Luka\u0161 Matulik, formerly of <\/span>Sips<\/span><\/a> in Barcelona, gives the drink a summer-inspired spin, using citrus-spiked Becherovka Lemond (a lighter, lower-ABV version of the liqueur), Greek tonic water, a splash of homemade fig leaf cordial and a Collins spear ice cube. \u201cIt took me about 10 times to get the balance right,\u201d says Matulik. \u201cEventually I found a nice harmony between the herbiness of the Becherovka and the sprightliness of the fig leaf cordial.\u201d\u00a0<\/span><\/p>\n

<\/p>\n

At the just-opened <\/span>Golden Eye<\/span><\/a> on the top floor of the new Fairmont Golden Prague, bar manager Ji\u0159i Vo\u0161ahl\u00edk makes an alternate version of the classic, the Beton Bitter, with the addition of a few sprigs of basil, to perk up the palate, and a couple of ounces of KV14, an extra-bitter herbal liqueur from the Becherovka family. \u201cBecherovka and basil is one of my favorite combinations,\u201d he says.<\/span><\/p>\n

<\/p>\n

Which brings us back to Jakub Ond\u0159\u00ed\u0161ek. He is finally ready to show me his take on the Beton. He slides a highball glass toward me. The usual slice of lemon is absent. I take a sip, and refreshment fills my mouth. A strong hint of lime emerges.\u00a0<\/span><\/p>\n

<\/p>\n

\u201cI understand why they used lemon in the 1960s: because it was accessible in the socialist economy and lime was very difficult to get,\u201d he says, but nowadays, \u201cit actually makes more sense to use lime instead of lemon.\u201d After studying the volatile compounds of Becherovka, Ond\u0159\u00ed\u0161ek settled on a combination of citric and malic acids to create an essential oil of lime peel that is much more scientifically congruent with the Beton.\u00a0<\/span><\/p>\n

<\/p>\n

Based on the Betons I\u2019d been sampling in Prague all week\u2014versions with basil, fig, lime and more\u2014bartenders in the 2020s have figured out a few things that their predecessors from the 1960s either had not or could not because of economic and technological constraints of the time. But that means that today\u2019s bars, in Prague and beyond, have a lot more room to explore.<\/span><\/p>\n

<\/p>\n

Ond\u0159\u00ed\u0161ek\u2019s particular experiment was over, but I was ready for another Beton.\u00a0<\/span><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

Jakub Ond\u0159\u00ed\u0161ek feels like experimenting. The owner and head bartender of lauded Prague cocktail bars Parlour and Back Doors is talking to me about the Beton, a Czech cocktail that traditionally combines tonic water, ice, a slice of lemon and Becherovka, a digestif made with the supposedly curative thermal spring waters from the northern Bohemian […]<\/p>\n","protected":false},"author":1,"featured_media":263128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[94390,6486,14588,5156,59481,596,9724],"dealstore":[],"offerexpiration":[],"class_list":["post-263127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-beton","tag-czech","tag-gin","tag-meet","tag-regional-classic","tag-tonic","tag-version"],"yoast_head":"\nMeet the Beton, the Czech Version of a Gin & Tonic - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=263127\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meet the Beton, the Czech Version of a Gin & Tonic - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Jakub Ond\u0159\u00ed\u0161ek feels like experimenting. 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