Two distinctive ingredients mixes and forms this quite unique cocktail.
Green and herbal – that’s the effect Green Chartreuse has on cocktails. This is the Franco-Italian Swizzle.
An irresistible blend of Italicus, sherry, Cocchi and Suze. The Golden Hour is one of our favourite cocktails from bar Dear Irving in New York City.
An American cocktail with a Nordic theme – this is the North Sea Oil by Leo Robitschek.
Bubbly, pale pink, low ABV – what more could you ask for a hot summer day in Sweden?
Pirate Radio – a delicious cocktail based on pineapple rum and green Chartreuse. Completed by a flower garnish.
This original cocktail we ended up with is rather bitter, in a gorgeous way. Funny enough the bitter notes are not only coming from the gin but also from the clementine juice which has a certain bitterness to it.
The Monferrato by Leo Robitschek is a rose coloured sparkling cocktail that tastes gorgeous. It’s those few drops of Peychaud that colours the cocktail so nicely, also contributing with a lot of flavour.
It’s a very visual cocktail, and it definitely tastes as good as it looks. The four ingredients are quite distinctive all on their own, so in one way it’s surprising how well they work together without one overpowering the other. But hey, isn’t this the magic of cocktails, how the sum can be bigger than it’s individual parts!
Suze is a liqueur made on the roots of the gentian plant. This means it gets a bitter taste, but obviously in a good way. Normally you would be tempted to pair it with something sweet or acidic, but here it is rather paired with only Cocchi Americano and gin.