Dangling from the ceiling of the world’s most intriguing cocktail bar are ceramic bottles containing drinking vinegars, kombuchas, and syrups, all made with ingredients foraged or grown around Munich. The local seasonal directive at the tiny Gamsei _(Buttermelcherstrabe 9)_is so rigorous that 15 varieties of wildflower honeys are the predominant sweeteners, no citrus is used (it doesn’t grow in Germany), and the daily-changing menu of drinks is written on homemade paper. But Gamsei is also high-tech: Native ingredients are manipulated with liquid nitrogen, a rotary evaporator, and other tools into brilliant concoctions like a “single origin” drink containing pear juice, pear schnapps, and a flash-frozen pear slice, all made with pears sourced at the same nearby orchard. House-carbonated local vermouth served over a spear of ice-encased Lindenblüten leaves was an astonishing recent fall creation, the changing season captured in a glass.
Camper English is a_SAVEUR _contributing drinks editor.