New York Daisy is from the Swedish bar book “Bartenders Manual” by Mathin Lundgren and mixes rye with lime and grenadine and finishes off with soda water. We don’t usually make long drinks and was looking for something fruity and not too sweet. This tasted really good, dry and fresh. New York Daisy 2 oz rye 1 oz… Continue reading New York Daisy
Tag: Cocktails
Discover what cocktails we love and learn how to make them. We try classics, compose our own, or try signature cocktails from others and let you know what we think.
We like them – What do you think, please leave a comment!
Smoke That Flower – almost
After visiting Niklas Ekstedts resturang in Stockholm we wanted to try to make their cocktail Smoke That Flower ourself. New to, but excited about mezcal we really think that its one of the most exciting cocktail ingredients. The cocktail is a sour so we tried a standard sour recipe Smoke That Flower 1 oz mezcal… Continue reading Smoke That Flower – almost
“Saint Negroni Cocktail” – the ultimate Negroni variation
We’ve previously mentioned our visit to world class bar “Ruby” in Copenhagen. When we were there they had a very nice Negroni variation on the menu. They called it the Saint Negroni. The recipe is obviously not easily available, but over the months we’ve been trying to stir our own Saint Negroni at home, and finally… Continue reading “Saint Negroni Cocktail” – the ultimate Negroni variation
Royal Gold
The Royal Gold! We wanted to use Orgeat syrup in a cocktail and found inspiration at Absolut. The cocktail brought together vodka, almond, pineapple and ginger. The taste ended up being too spicy from the ginger ginger (maybe we took too much, but how much is a “piece” of ginger) and too sweet from the… Continue reading Royal Gold
Vintage Spirits & Forgotten Cocktails
One of our cocktail books taken out most often is Vintage Spirits & Forgotten Cocktails by Ted Haigh. This book is a treasure cove for fans of the American 1920’s cocktail era. Most recipes in the book are very valid also today, and ingredients are surprisingly available. There is a lot of background information on each… Continue reading Vintage Spirits & Forgotten Cocktails
Pastis Tomate
We have a love-hate relationship with Pastis. The anise and licorice flavors are somewhat overwhelming but with the sweetness its highly enjoyable. Pastis hit the shelfs in 1932 some years after Absint been band. Its often dilutet with water and turns milky and white. Today we wanted to try something new and found inspiration online for… Continue reading Pastis Tomate
Industry Sour
We found a recipe for a cocktail called Industry Sour. It resembles a classic “The Last Word” a lot. However gin is substituted with Fernet-Branca and Maraschino liqueur is substituted with regular simple syrup. The taste is actually not too far away from The Last World, but the Fernet-Branca completely changes the color of the drink.… Continue reading Industry Sour
Norwegian Negroni
The Norwegian Negroni is a twist of the bittersweet Negroni cocktail. We are always looking for new experiences and since we are Swedes we have a culture of Akvavit and snaps. Local Akvavit is usually only used as snaps to the savory part of the smorgasbord and crayfish party. We just have to try it in a cocktail. Finding… Continue reading Norwegian Negroni
The Abbey Cocktail
With The Abbey Cocktail we once again revisiting the 1930 cocktail book by Harry Carddock “The Savoy Cocktail Book” for inspiration. We generally don’t like orange juice in cocktails as it often takes over but here we’ll give it a try. The original recipe says: 1/2 Dry Gin, 1/4 Kina Lillet, 1/4 Orange Juice and 1… Continue reading The Abbey Cocktail
Coronation Cocktail (No. 1.)
Today we are having tapas for dinner and wanted to pair the food with a cocktail. As a base we wanted dry sherry as it’s often enjoyed together with tapas. Doing some research about sherry based cocktail we stumbled upon The Savoy Cocktail Book originally from 1930 by Harry Craddock. The original recipe says 1/2… Continue reading Coronation Cocktail (No. 1.)