Verbena-Infused Tequila BlancoA Bar Fritz’n Signature Drink

Potsdam‘s Bar Fritz’n cultivate an upscale cocktail culture and strive to bring their clientele novel drinks using carefully selected ingredients. This means also that the Bar Fritz’n bartenders are not shy to use innovative techniques. For instance, they use a sonicator to prepare infused spirits and elixirs.

Verbena-Infused Tequila using Sonication

Here, they share with you their recipe of ultrasonically verbena-infused tequila. The aroma of verbena-infused tequila is characterized by a combination of the citrusy headnote as well as a hint of earthy notes of verbena, complemented by the distinctive scent of agave from the tequila. The ultrasonic infusion process enhances the aromatic profile, creating a unique and nuanced flavour and olfactory experience.

Ingredients & Tools

  • 20gr. fresh Verbena
  • 0.7 L silver tequila
  • sonicator UP100H + MS14
  • 500mL beaker (made from glass or plastic)
  • bar strainer

Step-by-Step Instructions

  1. Wash the verbena leaves and remove the leaves from the stem. In order to create a larger contact surface for the ultrasound, you can chop the leaves coarsely up.
  2. Place the leaves in a 0.5L glass beaker.
  3. Add 0.35L of Tequila Blanco.
  4. Use the sonicator UP100H with sonotrode MS14 at 100% amplitude and 100% cycle and sonicate the leaves in the spirit. Move the sonotrode slowly through the liquid exposing all leaves to the ultrasound waves. Sonicate for approx. 2 minutes.
  5. Separate the leaves from the tequila using a bar strainer. You have now a clear verbena-infused tequila with wonderful citrus notes.
  6. Fill the verbena-infused tequila into a bottle and store in a dark, cool place or refrigerate. Overnight, the clear tequila will turn brown. This is not a reduction in quality, but related to a reaction of chlorophyll and other compounds.

The ultrasonically verbena-infused tequila is best enjoyed as pure shots at room temperature or can be used as main ingredient in cocktails. For instance in the Agava Kadabra cocktail, which recipe you can find below.

In this video clip we take on a journey to the Bar Fritz’n and show you how they use the sonicator UP100H to produce aromatized spirits such as their signature drink, a verbena-infused tequila.

Tequila Verbena - Ultrasonic Infusion @ Die Bar Fritz'n (Hielscher UP100H Sonicator)

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Potsdam's trendy bar Bar Fritz'n use sonication to create novel cocktails and drinks. The picture shows the sonicator UP100H for a verbena infusion of tequila.

Ultrasonic infusion of white tequila with fresh verbena using the sonicator UP100Hat Potsdam’s Bar Fritz’n

At their cocktail lounge “Bar Fritz’n”, the owner Stefan and his team of bartenders created the tequila cocktail AGAVA KADABRA, which is features the ultrasonic verbena tequila.

AGAVA KADABRA Cocktail Recipe

To prepare the “Agava Kadabra” cocktaila signature cocktail from the BarFritz’n fall menu 2023follow following steps:

  • 4.5 cl of ultrasonically verbena-infused Tequila Bianco
  • 1.5 cl mandarin liqueur
  • Homemade orange syrup
  • 3 cl lime juice
  • Orange-salt rim for the glass



  1. Cocktail Mixing:
    In a shaker, combine 4.5 cl of verbena-infused Tequila Bianco, 1.5 cl of mandarin liqueur, 3 cl of lime juice, and an appropriate amount of homemade orange syrup. The orange syrup should be added to taste, depending on your desired level of sweetness.
  2. Shake and Strain:
    Add ice to the shaker and vigorously shake the mixture to chill the ingredients. Strain the cocktail into the prepared glass with the orange-salt rim.
  3. Orange-Salt Rim:
    Moisten the rim of the glass with a lime wedge, then dip it into a mixture of orange zest and salt to coat the rim with an orange-salt layer. This step enhances the overall flavor profile.
  4. Serve:
    Garnish the cocktail with a twist of orange peel or a slice of mandarin, if desired. Serve the cocktail immediately to enjoy its fresh and vibrant flavors.

This recipe combines the aromatic notes of verbena-infused Tequila Blanco with the citrusy flavors of mandarin, lime, and homemade orange syrup, creating a well-balanced and refreshing cocktail.


Sonicators such as the ultrasonic probe UP100H are a common tool in cocktail bars  for infusing drinks, creating emulsions and ageing spirits.

Probe-type sonicator UP100H equipped with MS14 for ultrasonic maceration and infusions in mixology

This video clip shows the Hielscher ultrasonic homogenizer UP100H, an ultrasonicator widely used for sample preparation in laboratories.

Ultrasonic Homogenizer UP100H

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Grapefruit Tincture prepared using a Sonicator

Grapefruit tinctures offer not only a citrus note, but come also with a subtle bitterness. This makes a grapefruit tincture is ideal for complementing tequila or gin based cocktails.

In order to prepare an ultrasonically macerated grapefruit tincture, you need the following:

  • Zests of 2 grapefruits
  • 200 mL Everclear (190 proof) or high-proof vodka
  • Sonicator UP100H equipped with sonotrode MS14
  • Beaker
  • Bar strainer
  • Dark glass bottle as storage container


Step-by-Step Instructions

  1. Zest the grapefruits and thinly slice the peels.
  2. Place the grapefruit zests and the high-proof alcohol in a clean beaker.
  3. Sonicate the mixture for approx. 2 min moving the sonotrode slowly through the beaker. Avoid touching the walls of the beaker.
  4. Strain the liquid through a bar strainer in order to separate the prepared grapefruit tincture from the zests.
  5. Label the bottle with the date and store it in a cool, dark place.

The grapefruit tincture is ideal to replace grapefruit zests in cocktails. Fill into a spray bottle (mister) and use as finishing spray by spraying 1-2 pumps of the grapefruit tincture across a drink or a rinse prior to adding the drink to the glass. The entrapped grapefruit flavour molecules give the cocktail a great aroma finish.


Ultrasonically assisted maceration of grapefruit zests in order to prepare an alcoholi grapefruit tinture.

Steps for the ultrasonic preparation of a grapefruit tincture using the sonicator UP100H.


Bar Fritz'n is a modern bar in the heart of Potsdam creating innovative drinks. They use the Hielscher sonicator UP100H to infuse spirits and to create excellent cocktails.

About Bar Fritz’n

Bar Fritz’n is an elegant and stylish bar in the heart of Potsdam and stands for classic drinks as well as spontaneous creations combined with passion and entertainment.
Interested in learning more about mixology and bar-tendering? The team of Bar Fritz’n also offers trainings!
Address: Bar Fritz’n, Dortustraße 6, 14467 Potsdam, Germany

Phone: +49 173 247 93 53 (from 5:00 pm)
Instagram: @bar_fritzn

What Sonicator is the Best for my Application in Mixology?

With the right sonicator in hand, mixologists can explore new frontiers of flavour creativity, crafting cocktails with delicate textures, rich infusions, and a touch of molecular magic. Use sonication to create artifically-aged spirits, aromatized liquours and bitters, fat-washed alcoholic drinks or smoothly emulsified drinks!
Hielscher Ultrasonics is long-time experienced manufacturer of high-performance sonicators for food and beverage applications. Our powerful, yet light-weight and compact sonicators are reliable tools in molecular cuisine and mixology. Get in contact to experience the magic of sonication in crafting exceptional spirits and drinks!
The table below shows you the most popular sonicators for mixology and culinary application and their approximate processing capacity:

Volumen loteDispositivos recomendados
Ar 1 jar 500 mlUP100H
Ar 10 da 2000 mlUP200Ht, UP200St
20 to 4000mLUP400St
0.1 to 10LUIP1000hdT

Contact Us! / Ask Us!

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Please use the form below to request additional information about sonicators for mixology, specific recipes and prices. We will be glad to discuss your process with you and to offer you an ultrasonicator fulfilling your requirements!

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Alcoholic concentrates and bitters can be efficiently produced using the sonicator UP100H. Bartenders use the UP100H worldwide to infuse spirits and mix cocktails.

Flavour extraction from plants is intensified by sonication.

High performance ultrasonics! The Hielscher product range covers the full spectrum from the compact lab ultrasonicator over bench-top units to full-industrial ultrasonic systems.

Hielscher Ultrasonics manufactures high-performance ultrasonic homogenizers from lab to industrial size.

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