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Process

@bar.process

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Process Bar – Jazz & live music. Since 2012.

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This week at Process ❤️‍🔥 taken in Process Bar by @bar.process

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4 days ago

Did you notice what I forgot to add to the video? 👀

TEPACHE🍍

• Scraps from 1 pineapple — pulp & peel
• 1 cinnamon stick
• Zest of 1 orange + 1 grapefruit
• 2 cloves
• 250 ml grapefruit juice
• 40 g fresh ginger — you can leave the skin on
• 3 g fresh chili
• 150 g sugar
• 1.5 L water

METHOD

Wash the pineapple, citrus and ginger thoroughly. Make sure your jar and all the equipment you use are clean as well.

For the water, I recommend using filtered water. You can also boil it first and let it cool completely.

Cover the jar with cheesecloth or a clean cloth and secure it with a rubber band.

Leave it to ferment in a dark place for 3–4 days.

Want to see what happens after fermentation?
Comment “Part 2” and I’ll show you the next step. 🍍

#Tepache #PineappleTepache #Fermentation #FermentedDrinks #ZeroWaste ZeroWasteCocktails SustainableBartending WasteFree CraftCocktails HomemadeTepache BarProcess BartenderLife CocktailCulture YerevanBars ArmeniaBartender taken in Yerevan, Armenia by @bar.process

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3 days ago

Mesrop × Martinian

October 8 / 9 PM

A rare pairing of piano, synths and live electronics.
Part of the live recording sessions curated by Mesrop Sarkisyan.

Tickets via Esora App · link in bio.
Process / Saryan 1 a taken in Process Bar by @bar.process

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6 days ago

Hospitality never looked this good. ❤️‍🔥

P.S. Our bartender Vrezh was enjoying his day off when this was taken :) taken in Process Bar by @bar.process

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7 days ago

October 8 · 14 · 21 · 28
Save the dates.

Live recording sessions curated by Mesrop Sarkisyan.

Tickets available now on the Esora app.

More to be revealed. taken in Process Bar by @bar.process

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8 days ago

This week at Process ❤️‍🔥 taken in Process Bar by @bar.process

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11 days ago

Green tomato pickles

This recipe is adapted from The Pocket Pickler by Alex Elliott-Howery, with a few changes I made specifically for cocktails.

The result is a sweet, sour and spiced green tomato pickle — perfect for cocktails.

Recipe

Ingredients:

* 1 kg green (unripe) tomatoes
* 1 tbsp salt
* 325ml white wine vinegar 6 %
* 800 ml water
* 165 g caster sugar
* 2 tsp salt
* ½ tsp ground turmeric
* 2 cinnamon sticks
* 3–4 strips of lemon peel
* 3–4 bay leaves
* 1½–2 tsp black peppercorns

Preparation:
Slice the green tomatoes and season them with 1 tbsp of salt. Leave for 3 hours to release the juices.

Prepare the pickling liquid by combining the vinegar, water, sugar, salt, turmeric

If you have any questions about the preparation, leave them in the comments 🍅#pocketpickler #pickle #greentomatoes #garnish #cocktails taken in Yerevan, Armenia by @bar.process

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14 days ago

NEGRONI WEEK × COCCHI
Three new Negroni interpretations, made at Process. taken in Process Bar by @bar.process

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14 days ago

This week at Process ❤️‍🔥 taken in Process Bar by @bar.process

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18 days ago

LIVE AT PROCESS

Aram Tsaturyan · Karen Mamikonyan · Edgar Sahakyan · Karen Kocharyan

September 22 · Tuesday · 8:30 PM

★ Tickets available via link in bio / Esora app

Limited seating ★ Reserve in advance. taken in Process Bar by @bar.process

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22 days ago

This week at Process ❤️‍🔥 taken in Process Bar by @bar.process

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24 days ago

| COMPASS x PROCESS |
Friday night where 5 artists will create warm,passionate and groovy atmosphere spinning panorama bar oriented and niche vinyls,breakbeats,houses and ro-minimal.

Sip on handcrafted and signature cocktails during night made with love and precision from @bar.process

No Rush.No Formula.
Just cozy gathering with endless movement.

25/09 | 7PM till late
FREE ENTRANCE taken in Process Bar by @bar.process

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22 days ago