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Kako nastaju viski, Aquavit (dijaprojekcija)

Kako nastaju viski, Aquavit (dijaprojekcija)



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Posjetili smo destileriju House Spirits kako bismo vam pokazali kako točno nastaju viskiji, votka i aquavit

Jessica Chou

Bačve s viskijem, vaša tri spremnika sladnog piva i spremnici za destilaciju viskija, džina i aquavita.

Polovica pogona za proizvodnju kućnih alkoholnih pića

Jessica Chou

Bačve s viskijem, vaša tri spremnika sladnog piva i spremnici za destilaciju viskija, džina i aquavita.

Destilirani viski

Jessica Chou

Nakon destiliranja u ovim spremnicima (viski dobiva dvije serije radi pročišćavanja), konačni duh izlazi čist. "Ovo je čista stvar viskija, prije nego što se stavi u bačvu [gdje dobije boju]", rekao je destilar Miles Munroe. "Toliko je ljudi toliko zbunjenih da je jasno."

Proces viskija

Jessica Chou

"U osnovi, jedan od ovih divovskih spremnika za ispiranje piva, 600 ili 700 litara piva [na stražnjoj stjenci], nakon što je dvaput prošao kroz mirnu stranu, dobit će oko 53 galona žestokih pića", rekao je.

Čisti etanol

Jessica Chou

Dok je viski House Spirits napravljen od vrlo osnovnog sladnog piva, ostatak njihovih žestokih pića započinje kao žestoka alkoholna pića (u osnovi etanol). "Razlog zbog kojeg dobivamo etanol je taj što nismo opremljeni da to proizvedemo u velikoj količini", rekao je Munroe.

Zrakoplovni američki gin

Jessica Chou

Dva najveća spremnika, svaki od 1.600 litara, posvećena su džinu. Etanol se natapa u prvom, destilira u drugom, a zatim se miješa prije nego što se premjesti u drugi spremnik kako bi se prešao na dokaz boce.

Gin nakon natapanja

Jessica Chou

Dva najveća spremnika, svaki od 1.600 litara, posvećena su džinu. Etanol se natapa u prvom, destilira u drugom, a zatim se miješa prije nego što se premjesti u drugi spremnik kako bi se prešao na dokaz boce.

Gin nakon destilacije

Jessica Chou

"Dakle, kad ga destiliramo, iza sebe ostavljamo boje i krutine", rekao je Munroe. "S džinom ljudi općenito očekuju da će njihov džin biti bistar, osim ako se radi o džinu starog Toma."

Votka

Jessica Chou

Votka, koja se ovdje puni, također počinje kao čisti etanol, ali nakon filtriranja kroz ugljen izguljene kokosove ljuske, dobiva kremasti osjećaj u ustima.

Filtriranje

Jessica Chou

Kako bi izgladili alkohol, destilatori pakiraju ove cijevi ugljenom od nagorelih kokosovih ljuski i puštaju alkohol kroz ugljen 96 sati. "Sve skupa traje oko pet dana", rekao je Munroe. "Aktivni ugljen ima ionski naboj, a mnogi od tih kongenera imaju suprotno punjenje pa će se pričvrstiti na ugljen."

Aquavit

Jessica Chou

House Spirits jedan je od rijetkih proizvođača skandinavskog omiljenog aquavita u Sjedinjenim Državama. Glavni začini su kim i zvjezdani anis, koje će strmiti tjedan dana kako bi uhvatili sve okuse i ulja.

Aquavit kante

Jessica Chou

Nakon natapanja, aquavit odležava devet do 10 mjeseci u rabljenim bačvama s pinotom.


Aquavit kokteli

Nordijska kuhinja posljednjih deset godina bruji gastronomskim krajolikom. Prirodno, interes je počeo rasti i u odnosu na nordijske barove i skandinavski duh akvavita.

Aquavit se sve više koristi u barovima na međunarodnoj razini. Jedinstven profil okusa aquavita ne samo da ga čini zadovoljnim za piće, već ga čini posebno zanimljivom kategorijom za rad u koktelima. U Skandinaviji su, međutim, potrebne inovacije kako bi se aquavit doveo u novo tisućljeće zbog odbojnosti mlađe generacije prema toj kategoriji. Srećom, mnogi skandinavski barmeni uvidjeli su potencijal koji ima aquavit i mišljenja su da skandinavski barmeni duguju svojoj kulturnoj baštini da ponovno pronađu primjenu aquavita u suvremenom baru. Dok skandinavski restorani istražuju novu uporabu lokalnih sastojaka, zašto ne bi barovi istražili novu upotrebu aquavita?

Dakle, što čini aquavit toliko zanimljivim u odnosu na koktele? Složenost kima i kopra u aquavitu daje kvalitetu nalik džinu kada se koristi u koktelima. Aquavit se često može koristiti na isti način kao gin – aquavit i tonik, na primjer s kriškom krastavca ili voća crvenog grožđa izuzetno dobro djeluje. Međutim, u usporedbi s ginom, aquavit ima neposredniji i izravniji profil okusa s obzirom na jednostavnost destilata gdje se koriste samo kim i/ili kopar u usporedbi s mnogim biljem i začinima u ginu. Ovo također čini aquavit vrlo „poštenim“ proizvodom u smislu da će vas osvijestiti o njegovoj prisutnosti u piću, a ne o tome da se bez uočavanja stapa s ostalim sastojcima. U Danskoj se aquavit često koristi kao osnovno piće u koktelima, dok se u SAD -u često više koristi kao začin. Nije neuobičajeno da američki barmeni isperu čašu u aquavitu ili samo dodaju barsku žlicu kako bi naglasili neke nijanse okusa u koktelu.

2013. Nick Kobbernagel Hovind iz Ruby i Rasmus Poulsgaard iz Duck and Cover pozvani su na godišnji Manhattan Cocktail Classic festival kako bi održali predavanje o aquavitu. Kako bi učinili što je moguće aquavitu i svemu što nudi, zaronili su u intenzivan istraživački proces: posjećivali su destilerije, intervjuirali ljude u industriji i proučavali svu literaturu na tu temu, koju su mogli pronaći. To je naravno rezultiralo sjajnim govorom za Manhattan Classics. Amerikanci su voljeli aquavit-otkrili su da je to novi cool klinac u bloku, poput mezcal-a i tekile zadnjih 4-5 godina.

Na temelju znanja o sinergijama aroma koje su stekli, Nick i Rasmus stvorili su stablo okusa koje ilustrira botaničke obitelji i arome povezane s bitnim sastojcima aquavita. Drvo je iznimno inspirativno za rad pri eksperimentiranju s aquavitom u koktelima (okus pronađite u našoj besplatnoj e -knjizi o aquavit koktelima).

Aquavit je svestrani duh koji se može koristiti za mnoge različite vrste koktela s iznimnim rezultatima. Pa pogledajmo neke primjere kako bismo stavili neki dokaz iza ove izjave. Sljedeći kokteli uzorkovani su iz nekih od najboljih barova u Kopenhagenu i ilustriraju kako se aquavit koristi u nekim klasičnim kategorijama koktela.

Martini …

Vino od jantara i pojačala iz Patke i omota

Ovo je elegantna varijacija martinija koja kombinira bor i smolu Norldguld Aquavita s blago slatkim pojačanim vinom Lillet Blanc. Dašak naranče nadopunjuje jantar i daje egzotičnu voćnu kvalitetu u piću koje se lijepo stapa sa slatkim Lillet blanc -om i kriškom limuna.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 žlica curacao naranče

Promiješajte s ledom i poslužite u čaši za martini. Ukrašeno četvrtinom kriške limuna (kriška za voćnost, a ne ljuštenje gorčine).

Jubilarni aquavit fantastičan je i jednostavan aquavit u kojem dominiraju kopar, sjemenke korijandera i kim. U jubilarnom Souru iz Rubyja ovaj zeleni profil naglašen je rakijom od jabuka, cilantrom i mahunama kardamoma, koja nudi prekrasnu mješavinu biljnih ljetnih okusa.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X jabuka
3 cl svježeg soka od limuna
1,5 cl šećernog sirupa
1 cjednjak bjelanjka
1 mahuna kardamoma
5 listova cilantra

Protresan ledom i dvostruko cijeđen u kamenu čašu. Ukrašeno listom cilantra.

Savršeni Manhattan …

Savršena ekspedicija iz policijskog sata spaja duboke, zrele, duboke note duple boce odležane madeire linie aquavit sa mješavinom suhog i slatkog pojačanog vina što je čini “ savršenom ” varijacijom na Manhattanu.

Linije od 5 cl duple madeire
2 cl suhog vina madeira
1,5 cl slatkog vina madeira
1,5 gorki liker od lovorovog lista

Promiješajte i procijedite u čašu za koktel. Ukrasite lovorovim listom.

Dugo piće …

Ovo je novi pokretač zabave. Tonik stavlja kim u prvi plan, ali na vrlo ugodan i osvježavajući način. Aquavit izuzetno dobro funkcionira s tonikom. Često se krastavac koristi za ukrašavanje, ali ova varijacija koju je napravio Carl Wrangel od psa koji laje u suradnji s VI.ER Akvavitom traži grejp.

Aquavit u stilu tafela od 3,5 cl
10 cl tonika (Drvo groznice je dobar izbor!)

Izgradite preko leda u highball -u i ukrasite kriškom crvenog grejpa.

Staro modno …

Linie Aquavit donosi okrugli okus šerijevih bačvi i osjećaj morske soli, sirup od staklene žitarice piću daje slano-slatke morske okuse, a celer dodaje voćno svježe note.

Ovako staromodno niste imali, to je sigurno!

6 cl Linie aquavit,
2 žlice staklenog sirupa
2 crtice gorčine od celera

Promiješajte s ledom i poslužite preko kockica leda. Ukrašeno ukosom limuna.

Na prvi gutljaj ovaj koktel podsjetit će vas na lijep ljetni dan. Note vanilije Jubilæums akvavita lijepo se stapaju s orašastom hrskavošću šerija koja prelazi u svježi sok od krastavca!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl soka od krastavca
2cl soka limete
1,5cl začinjenog jednostavnog sirupa
3 cl (približno) sode
2 cl bjelanjka

Suho protreseno (isključujući gaziranu sodu). Posluženo u staklenoj kugli s ledom u kockama. Preliven gaziranom sodom koja ga čini “fizz ” i ukrašen korom krastavca. Zalogaje sa lešnicima dimljenim od soje i tvrdim danskim sirom sa strane

Ovih šest koktela iz vrhunskih barova u Kopenhagenu ilustrira širok spektar unutar kojeg se aquavit može koristiti. Četiri navedena koktela predstavljena su u našoj besplatnoj e -knjizi o aquavit koktelima među deset drugih intrigantnih recepata. Zabavite se istražujući i javite nam ako smislite neke zanimljive načine korištenja aquavita!


Aquavit kokteli

Nordijska kuhinja posljednjih deset godina bruji gastronomskim krajolikom. Prirodno, interes je počeo rasti i u odnosu na nordijske barove i skandinavski duh akvavita.

Aquavit se sve više koristi u barovima na međunarodnoj razini. Jedinstven profil okusa aquavita ne samo da ga čini zadovoljnim za piće, već ga čini posebno zanimljivom kategorijom za rad u koktelima. U Skandinaviji su, međutim, potrebne inovacije kako bi se aquavit doveo u novo tisućljeće zbog odbojnosti mlađe generacije prema toj kategoriji. Srećom, mnogi skandinavski barmeni uvidjeli su potencijal koji ima aquavit, i mišljenja su da skandinavski barmeni duguju svojoj kulturnoj baštini kako bi iznova izumili aquavit u suvremenom baru. Dok skandinavski restorani istražuju novu uporabu lokalnih sastojaka, zašto ne bi barovi istražili novu upotrebu aquavita?

Dakle, što čini aquavit toliko zanimljivim u odnosu na koktele? Složenost kima i kopra u aquavitu daje kvalitetu nalik džinu kada se koristi u koktelima. Aquavit se često može koristiti na isti način kao gin – aquavit i tonik, na primjer s kriškom krastavca ili voća crvenog grožđa izuzetno dobro djeluje. Međutim, u usporedbi s ginom, aquavit ima neposredniji i izravniji profil okusa s obzirom na jednostavnost destilata gdje se koriste samo kim i/ili kopar u usporedbi s mnogim biljem i začinima u ginu. Ovo također čini aquavit vrlo „poštenim“ proizvodom u smislu da će vas osvijestiti o njegovoj prisutnosti u piću, a ne o tome da se bez uočavanja stapa s ostalim sastojcima. U Danskoj se aquavit često koristi kao osnovno alkoholno piće u koktelima, dok se u SAD -u često više koristi kao začin. Nije neuobičajeno da američki barmeni isperu čašu u aquavitu ili samo dodaju kašiku kako bi naglasili neke nijanse okusa u koktelu.

2013. Nick Kobbernagel Hovind iz Ruby i Rasmus Poulsgaard iz Duck and Cover pozvani su na godišnji Manhattan Cocktail Classic festival kako bi održali predavanje o aquavitu. Kako bi učinili što je moguće aquavit -u i svemu što nudi, zaronili su u intenzivan istraživački proces: posjećivali su destilerije, intervjuirali ljude u industriji i proučavali svu literaturu na tu temu, koju su mogli pronaći. To je naravno rezultiralo sjajnim govorom za Manhattan Classics. Amerikanci su voljeli aquavit-smatrali su da je to novi cool klinac u bloku, poput mezkala i tekile zadnjih 4-5 godina.

Na temelju znanja o sinergijama aroma koje su stekli, Nick i Rasmus stvorili su stablo okusa koje ilustrira botaničke obitelji i arome povezane s bitnim sastojcima aquavita. Drvo je iznimno inspirativno za rad pri eksperimentiranju s aquavitom u koktelima (okus pronađite u našoj besplatnoj e -knjizi o aquavit koktelima).

Aquavit je svestrani duh koji se može koristiti za mnoge različite vrste koktela s iznimnim rezultatima. Pa pogledajmo neke primjere kako bismo stavili neki dokaz iza ove izjave. Sljedeći kokteli uzorkovani su iz nekih od najboljih barova u Kopenhagenu i ilustriraju kako se aquavit koristi u nekim klasičnim kategorijama koktela.

Martini …

Vino od jantara i pojačala iz Patke i omota

Ovo je elegantna varijacija martinija koja kombinira bor i smolu Norldguld Aquavita s blago slatkim pojačanim vinom Lillet Blanc. Dašak naranče nadopunjuje jantar i daje egzotičnu voćnu kvalitetu u piću koje se lijepo stapa sa slatkim Lillet blanc -om i kriškom limuna.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 žlica curacao naranče

Promiješajte s ledom i poslužite u čaši za martini. Ukrašeno četvrtinom kriške limuna (kriška za voćnost, a ne ljuštenje gorčine).

Jubilarni aquavit fantastičan je i jednostavan aquavit u kojem dominiraju kopar, sjemenke korijandera i kim. U jubilarnom Souru iz Rubyja ovaj zeleni profil naglašen je rakijom od jabuka, cilantrom i mahunama kardamoma, koja nudi prekrasnu mješavinu biljnih ljetnih okusa.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X jabuka
3 cl svježeg soka od limuna
1,5 cl šećernog sirupa
1 cjednjak bjelanjka
1 mahuna kardamoma
5 listova cilantra

Protresan ledom i dvostruko cijeđen u kamenu čašu. Ukrašeno listom cilantra.

Savršeni Manhattan …

Savršena ekspedicija iz policijskog sata spaja duboke, zrele, duboke note duple boce odležane madeire linie aquavit sa mješavinom suhog i slatkog pojačanog vina što je čini “ savršenom ” varijacijom na Manhattanu.

Linije od 5 cl duple madeire
2 cl suhog vina madeira
1,5 cl slatkog vina madeira
1,5 gorki liker od lovorovog lista

Promiješajte i procijedite u čašu za koktel. Ukrasite lovorovim listom.

Dugo piće …

Ovo je novi pokretač zabave. Tonik stavlja kim u prvi plan, ali na vrlo ugodan i osvježavajući način. Aquavit izuzetno dobro funkcionira s tonikom. Često se krastavac koristi za ukrašavanje, ali ova varijacija koju je napravio Carl Wrangel od psa koji laje u suradnji s VI.ER Akvavitom traži grejp.

Aquavit u stilu tafela od 3,5 cl
10 cl tonika (Drvo groznice je dobar izbor!)

Izgradite preko leda u highball -u i ukrasite kriškom crvenog grejpa.

Staro modno …

Linie Aquavit donosi okrugli okus šerijevih bačvi i osjećaj morske soli, sirup od staklene žitarice piću daje slano-slatke morske okuse, a celer dodaje voćno svježe note.

Ovako staromodno niste imali, to je sigurno!

6 cl Linie aquavit,
2 žlice staklenog sirupa
2 crtice gorčine od celera

Promiješajte s ledom i poslužite preko kockica leda. Ukrašeno ukosom limuna.

Na prvi gutljaj ovaj koktel podsjetit će vas na lijep ljetni dan. Note vanilije Jubilæums akvavita lijepo se stapaju s orašastom hrskavošću šerija koja prelazi u svježi sok od krastavca!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl soka od krastavca
2cl soka limete
1,5cl začinjenog jednostavnog sirupa
3 cl (približno) sode
2 cl bjelanjka

Suho promućkano (isključuje sodu sodu). Posluženo u staklenoj kugli s ledom u kockama. Preliven gaziranom sodom koja ga čini “fizz ” i ukrašen korom krastavca. Zalogajio je sa sojinom dimljenom lješnjakom i tvrdim danskim sirom sa strane

Ovih šest koktela iz vrhunskih barova u Kopenhagenu ilustrira širok spektar unutar kojeg se aquavit može koristiti. Četiri navedena koktela predstavljena su u našoj besplatnoj e -knjizi o aquavit koktelima među deset drugih intrigantnih recepata. Zabavite se istražujući i javite nam ako smislite neke zanimljive načine korištenja aquavita!


Aquavit kokteli

Nordijska kuhinja posljednjih deset godina bruji gastronomskim krajolikom. Prirodno, interes je počeo rasti i u odnosu na nordijske barove i skandinavski duh akvavita.

Aquavit se sve više koristi u barovima na međunarodnoj razini. Jedinstven profil okusa aquavita ne samo da ga čini zadovoljnim za piće, već ga čini posebno zanimljivom kategorijom za rad u koktelima. U Skandinaviji su, međutim, potrebne inovacije kako bi se aquavit doveo u novo tisućljeće zbog odbojnosti mlađe generacije prema toj kategoriji. Srećom, mnogi skandinavski barmeni uvidjeli su potencijal koji ima aquavit, i mišljenja su da skandinavski barmeni duguju svojoj kulturnoj baštini kako bi iznova izumili aquavit u suvremenom baru. Dok skandinavski restorani istražuju novu uporabu lokalnih sastojaka, zašto ne bi barovi istražili novu upotrebu aquavita?

Dakle, što čini aquavit toliko zanimljivim u odnosu na koktele? Složenost kima i kopra u aquavitu daje kvalitetu nalik džinu kada se koristi u koktelima. Aquavit se često može koristiti na isti način kao gin – aquavit i tonik, na primjer s kriškom krastavca ili voća crvenog grožđa izuzetno dobro djeluje. Međutim, u usporedbi s ginom, aquavit ima neposredniji i izravniji profil okusa s obzirom na jednostavnost destilata gdje se koriste samo kim i/ili kopar u usporedbi s mnogim biljem i začinima u ginu. Ovo također čini aquavit vrlo „poštenim“ proizvodom u smislu da će vas osvijestiti o njegovoj prisutnosti u piću, a ne o tome da se bez uočavanja stapa s ostalim sastojcima. U Danskoj se aquavit često koristi kao osnovno alkoholno piće u koktelima, dok se u SAD -u često više koristi kao začin. Nije neuobičajeno da američki barmeni isperu čašu u aquavitu ili samo dodaju kašiku kako bi naglasili neke nijanse okusa u koktelu.

2013. Nick Kobbernagel Hovind iz Ruby i Rasmus Poulsgaard iz Duck and Cover pozvani su na godišnji Manhattan Cocktail Classic festival kako bi održali predavanje o aquavitu. Kako bi učinili što je moguće aquavit -u i svemu što nudi, zaronili su u intenzivan istraživački proces: posjećivali su destilerije, intervjuirali ljude u industriji i proučavali svu literaturu na tu temu, koju su mogli pronaći. To je naravno rezultiralo sjajnim govorom za Manhattan Classics. Amerikanci su voljeli aquavit-otkrili su da je to novi cool klinac u bloku, poput mezcal-a i tekile zadnjih 4-5 godina.

Na temelju znanja o sinergijama aroma koje su stekli, Nick i Rasmus stvorili su stablo okusa koje ilustrira botaničke obitelji i arome povezane s bitnim sastojcima aquavita. Drvo je iznimno inspirativno za rad pri eksperimentiranju s aquavitom u koktelima (okus pronađite u našoj besplatnoj e -knjizi o aquavit koktelima).

Aquavit je svestrani duh koji se može koristiti za mnoge različite vrste koktela s iznimnim rezultatima. Pa pogledajmo neke primjere kako bismo stavili neki dokaz iza ove izjave. Sljedeći kokteli uzorkovani su iz nekih od najboljih barova u Kopenhagenu i ilustriraju kako se aquavit koristi u nekim klasičnim kategorijama koktela.

Martini …

Vino od jantara i pojačala iz Patke i omota

Ovo je elegantna varijacija martinija koja kombinira bor i smolu Norldguld Aquavita s blago slatkim pojačanim vinom Lillet Blanc. Dašak naranče nadopunjuje jantar i daje egzotičnu voćnu kvalitetu u piću koje se lijepo stapa sa slatkim Lillet blanc -om i kriškom limuna.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 žlica curacao naranče

Promiješajte s ledom i poslužite u čaši za martini. Ukrašeno četvrtinom kriške limuna (kriška radi voćnosti, a ne ljuštenja gorčine).

Jubilarni aquavit fantastičan je i jednostavan aquavit u kojem dominiraju kopar, sjemenke korijandera i kim. U jubilarnom kiselom iz Rubyja ovaj zeleni profil naglašen je rakijom od jabuka, cilantrom i mahunama kardamoma, koja nudi prekrasnu mješavinu biljnih ljetnih okusa.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X jabuka
3 cl svježeg soka od limuna
1,5 cl šećernog sirupa
1 cjednjak bjelanjka
1 mahuna kardamoma
5 listova cilantra

Protresan ledom i dvostruko cijeđen u kamenu čašu. Ukrašeno listom cilantra.

Savršeni Manhattan …

Savršena ekspedicija iz policijskog sata spaja duboke, zrele, duboke note duple boce odležane madeire linie aquavit sa mješavinom suhog i slatkog pojačanog vina što je čini “ savršenom ” varijacijom na Manhattanu.

Linije od 5 cl duple madeire
2 cl suhog vina madeira
1,5 cl slatkog vina madeira
1,5 gorki liker od lovorovog lista

Promiješajte i procijedite u čašu za koktel. Ukrasite lovorovim listom.

Dugo piće …

Ovo je novi pokretač zabave. Tonik stavlja kim u prvi plan, ali na vrlo ugodan i osvježavajući način. Aquavit izuzetno dobro funkcionira s tonikom. Često se krastavac koristi za ukrašavanje, ali ova varijacija koju je napravio Carl Wrangel od psa koji laje u suradnji s VI.ER Akvavitom traži grejp.

Aquavit u stilu tafela od 3,5 cl
10 cl tonika (Drvo groznice je dobar izbor!)

Izgradite preko leda u highball -u i ukrasite kriškom crvenog grejpa.

Staro modno …

Linie Aquavit donosi okrugli okus šerijevih bačvi i osjećaj morske soli, sirup od staklene žitarice piću daje slano-slatke morske okuse, a celer dodaje voćno svježe note.

Ovako staromodno niste imali, to je sigurno!

6 cl Linie aquavit,
2 žlice staklenog sirupa
2 crtice gorčine od celera

Promiješajte s ledom i poslužite preko kockica leda. Ukrašeno ukosom limuna.

Na prvi gutljaj ovaj koktel podsjetit će vas na lijep ljetni dan. Note vanilije Jubilæums akvavita lijepo se stapaju s orašastom hrskavošću šerija koja premošćuje svježi sok od krastavca!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl soka od krastavca
2cl soka limete
1,5cl začinjenog jednostavnog sirupa
3 cl (približno) sode
2 cl bjelanjka

Suho promućkano (isključuje sodu sodu). Posluženo u čaši s visokim kuglama s kockicama leda. Preliven gaziranom sodom koja ga čini “fizz ” i ukrašen korom krastavca. Zalogaje sa lešnicima dimljenim od soje i tvrdim danskim sirom sa strane

Ovih šest koktela iz vrhunskih barova u Kopenhagenu ilustrira širok spektar unutar kojeg se aquavit može koristiti. Četiri navedena koktela predstavljena su u našoj besplatnoj e -knjizi o aquavit koktelima među deset drugih intrigantnih recepata. Uživajte u istraživanju i javite nam ako smislite neke zanimljive načine korištenja aquavita!


Aquavit kokteli

Nordijska kuhinja posljednjih deset godina bruji gastronomskim krajolikom. Prirodno, interes je počeo rasti i u odnosu na nordijske barove i skandinavski duh akvavita.

Aquavit se sve više koristi u barovima na međunarodnoj razini. Jedinstven profil okusa aquavita ne samo da ga čini zadovoljnim za piće, već ga čini posebno zanimljivom kategorijom za rad u koktelima. U Skandinaviji su, međutim, potrebne inovacije kako bi se aquavit doveo u novo tisućljeće zbog odbojnosti mlađe generacije prema toj kategoriji. Srećom, mnogi skandinavski barmeni uvidjeli su potencijal koji ima aquavit, i mišljenja su da skandinavski barmeni duguju svojoj kulturnoj baštini kako bi iznova izumili aquavit u suvremenom baru. Dok skandinavski restorani istražuju novu uporabu lokalnih sastojaka, zašto ne bi barovi istražili novu upotrebu aquavita?

Dakle, što čini aquavit toliko zanimljivim u odnosu na koktele? Složenost kima i kopra u aquavitu daje kvalitetu nalik džinu kada se koristi u koktelima. Aquavit se često može koristiti na isti način kao gin – aquavit i tonik, na primjer s kriškom krastavca ili voća crvenog grožđa izuzetno dobro djeluje. Međutim, u usporedbi s ginom, aquavit ima neposredniji i izravniji profil okusa s obzirom na jednostavnost destilata gdje se koriste samo kim i/ili kopar u usporedbi s mnogim biljem i začinima u ginu. Ovo također čini aquavit vrlo „poštenim“ proizvodom u smislu da će vas osvijestiti o njegovoj prisutnosti u piću, a ne o tome da se bez uočavanja stapa s ostalim sastojcima. U Danskoj se aquavit često koristi kao osnovno piće u koktelima, dok se u SAD -u često više koristi kao začin. Nije neuobičajeno da američki barmeni isperu čašu u aquavitu ili samo dodaju barsku žlicu kako bi naglasili neke nijanse okusa u koktelu.

2013. Nick Kobbernagel Hovind iz Ruby i Rasmus Poulsgaard iz Duck and Cover pozvani su na godišnji Manhattan Cocktail Classic festival kako bi održali predavanje o aquavitu. Kako bi učinili što je moguće aquavitu i svemu što nudi, zaronili su u intenzivan istraživački proces: posjećivali su destilerije, intervjuirali ljude u industriji i proučavali svu literaturu na tu temu, koju su mogli pronaći. To je naravno rezultiralo sjajnim govorom za Manhattan Classics. Amerikanci su voljeli aquavit-smatrali su da je to novi cool klinac u bloku, poput mezkala i tekile zadnjih 4-5 godina.

Na temelju znanja o sinergijama aroma koje su stekli, Nick i Rasmus stvorili su stablo okusa koje ilustrira botaničke obitelji i arome povezane s bitnim sastojcima aquavita. Drvo je iznimno inspirativno za rad pri eksperimentiranju s aquavitom u koktelima (okus pronađite u našoj besplatnoj e -knjizi o aquavit koktelima).

Aquavit je svestrani duh koji se može koristiti za mnoge različite vrste koktela s iznimnim rezultatima. Pa pogledajmo neke primjere kako bismo stavili neki dokaz iza ove izjave. Sljedeći kokteli uzorkovani su iz nekih od najboljih barova u Kopenhagenu i ilustriraju kako se aquavit koristi u nekim klasičnim kategorijama koktela.

Martini …

Vino od jantara i pojačala iz Patke i omota

Ovo je elegantna varijacija martinija koja kombinira bor i smolu Norldguld Aquavita s blago slatkim pojačanim vinom Lillet Blanc. Dašak naranče nadopunjuje jantar i daje egzotičnu voćnu kvalitetu u piću koje se lijepo stapa sa slatkim Lillet blanc -om i kriškom limuna.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 žlica curacao naranče

Promiješajte s ledom i poslužite u čaši za martini. Ukrašeno četvrtinom kriške limuna (kriška za voćnost, a ne ljuštenje gorčine).

Jubilarni aquavit fantastičan je i jednostavan aquavit u kojem dominiraju kopar, sjemenke korijandera i kim. U jubilarnom Souru iz Rubyja ovaj zeleni profil naglašen je rakijom od jabuka, cilantrom i mahunama kardamoma, koja nudi prekrasnu mješavinu biljnih ljetnih okusa.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X jabuka
3 cl svježeg soka od limuna
1,5 cl šećernog sirupa
1 cjednjak bjelanjka
1 mahuna kardamoma
5 listova cilantra

Protresan ledom i dvostruko cijeđen u kamenu čašu. Ukrašeno listom cilantra.

Savršeni Manhattan …

Savršena ekspedicija iz policijskog sata spaja duboke, zrele, duboke note duple boce odležane madeire linie aquavit sa mješavinom suhog i slatkog pojačanog vina što je čini “ savršenom ” varijacijom na Manhattanu.

Linije od 5 cl duple madeire
2 cl suhog vina madeira
1,5 cl slatkog vina madeira
1,5 gorki liker od lovorovog lista

Promiješajte i procijedite u čašu za koktel. Ukrasite lovorovim listom.

Dugo piće …

Ovo je novi pokretač zabave. Tonik stavlja kim u prvi plan, ali na vrlo ugodan i osvježavajući način. Aquavit izuzetno dobro funkcionira s tonikom. Često se krastavac koristi za ukrašavanje, ali ova varijacija koju je napravio Carl Wrangel od psa koji laje u suradnji s VI.ER Akvavitom traži grejp.

Aquavit u stilu tafela od 3,5 cl
10 cl tonika (Drvo groznice je dobar izbor!)

Izgradite preko leda u highball -u i ukrasite kriškom crvenog grejpa.

Staro modno …

Linie Aquavit donosi okrugli okus šerijevim bačvama i osjećaj morske soli, sirup od staklene žitarice piću daje slano-slatke morske okuse, a celer dodaje voćno svježe note.

Ovako staromodno niste imali, to je sigurno!

6 cl Linie aquavit,
2 žlice staklenog sirupa
2 crtice gorčine od celera

Promiješajte s ledom i poslužite preko kockica leda. Ukrašeno ukosom limuna.

Na prvi gutljaj ovaj koktel podsjetit će vas na lijep ljetni dan. Note vanilije Jubilæums akvavita lijepo se stapaju s orašastom hrskavošću šerija koja premošćuje svježi sok od krastavca!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl soka od krastavca
2cl soka limete
1,5cl začinjenog jednostavnog sirupa
3 cl (približno) sode
2 cl bjelanjka

Suho promućkano (isključuje sodu sodu). Posluženo u čaši s visokim kuglama s kockicama leda. Preliven gaziranom sodom koja ga čini “fizz ” i ukrašen korom krastavca. Zalogajio je sa sojinom dimljenom lješnjakom i tvrdim danskim sirom sa strane

Ovih šest koktela iz vrhunskih barova u Kopenhagenu ilustrira širok spektar unutar kojeg se aquavit može koristiti. Četiri navedena koktela predstavljena su u našoj besplatnoj e -knjizi o aquavit koktelima među deset drugih intrigantnih recepata. Zabavite se istražujući i javite nam ako smislite neke zanimljive načine korištenja aquavita!


Aquavit kokteli

Nordijska kuhinja posljednjih deset godina bruji gastronomskim krajolikom. Prirodno, interes je počeo rasti i u odnosu na nordijske barove i skandinavski duh akvavita.

Aquavit se sve više koristi u barovima na međunarodnoj razini. Jedinstven profil okusa aquavita ne samo da ga čini zadovoljnim za piće, već ga čini posebno zanimljivom kategorijom za rad u koktelima. U Skandinaviji su, međutim, potrebne inovacije kako bi se aquavit doveo u novo tisućljeće zbog odbojnosti mlađe generacije prema toj kategoriji. Srećom, mnogi skandinavski barmeni uvidjeli su potencijal koji ima aquavit, i mišljenja su da skandinavski barmeni duguju svojoj kulturnoj baštini kako bi iznova izumili aquavit u suvremenom baru. Dok skandinavski restorani istražuju novu uporabu lokalnih sastojaka, zašto ne bi barovi istražili novu upotrebu aquavita?

Dakle, što čini aquavit toliko zanimljivim u odnosu na koktele? Složenost kima i kopra u aquavitu daje kvalitetu nalik džinu kada se koristi u koktelima. Aquavit se često može koristiti na isti način kao i gin – aquavit i tonik, na primjer s kriškom krastavca ili ploda crnog grožđa izuzetno dobro djeluje. Međutim, u usporedbi s ginom, aquavit ima neposredniji i izravniji profil okusa s obzirom na jednostavnost destilata gdje se koriste samo kim i/ili kopar u usporedbi s mnogim biljem i začinima u ginu. Ovo također čini aquavit vrlo „poštenim“ proizvodom u smislu da će vas osvijestiti o njegovoj prisutnosti u piću, a ne o tome da se bez uočavanja stapa s ostalim sastojcima. U Danskoj se aquavit često koristi kao osnovno alkoholno piće u koktelima, dok se u SAD -u često više koristi kao začin. Nije neuobičajeno da američki barmeni isperu čašu u aquavitu ili samo dodaju kašiku kako bi naglasili neke nijanse okusa u koktelu.

In 2013 Nick Kobbernagel Hovind from Ruby and Rasmus Poulsgaard from Duck and Cover was invited to the annual Manhattan Cocktail Classic festival to give a talk on aquavit. to do justice to aquavit and all it has to offer, they dived into an intense research process: visiting distilleries, interviewing people within the industry and studying all the literature on the topic, they could find. This of course resulted in a great talk for the Manhattan Classics. The Americans loved aquavit – finding it to be the new cool kid on the block like mezcal and tequila had been for the past 4-5 years.

Based on the knowledge of aroma synergies they had gained, Nick and Rasmus created a flavor tree illustrating the botanical families and aromas associated with the essential components of aquavit. The tree is extremely inspiring to work with when experimenting with aquavit in cocktails (Find the flavor in our free ebook on aquavit cocktails).

Aquavit is a versatile spirit that can be used for many different types of cocktails with exceptional results. So lets look at some examples to put some proof behind this statement. The following cocktails are sampled from some of the best bars in Copenhagen and illustrate how aquavit is put to use within some classic cocktail categories.

The martini…

Amber & Wine from Duck and Cover

This is an elegant variation on a martini combining the pine and resin of Norldguld Aquavit with the lightly sweet fortified wine Lillet Blanc. The hint of orange compliments the amber and brings out an exotic fruity quality in the drink which blends beautifully with the sweet Lillet blanc and the slice of lemon.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 barspoon of orange curacao

Stirred with ice and served in a martini glass. Garnished with a quarter slice of a lemon (a slice for fruitiness rather than the bitternes zesting).

The Jubilee aquavit is a fantastic and simple aquavit dominated by dill, coriander seeds and caraway. In the Jubilee Sour from Ruby this green profile is accentuated by the apple brandy, cilantro and the cardamom pods, which offers a wonderful mix of herby summer flavors.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X Apple brandy
3 cl fresh lemon juice
1,5 cl sugar syrup
1 dash egg white
1 cardamom pod
5 leafs of cilantro

Shaken with ice and double strained into a rock glass. Garnished with a cilantro leaf.

The perfect Manhattan…

The perfect Expedition from Curfew blends the deep cask matured plump notes of a double cask aged madeira linie aquavit with a mix of dry and sweet fortified wine making it a “perfect” manhattan variation.

5 cl double madeira linie
2 cl dry madeira wine
1,5 cl sweet madeira wine
1,5 bay leaf bitter liqueur

Stirred and strained into a cocktail glass. Garnish with a bay leaf.

The long drink…

This is a fresh party starter. The tonic puts the caraway to the foreground but in a very pleasant and refreshing way. Aquavit works exceptionally well with tonic. Often a cucumber is used for garnish but this particular variation made by Carl Wrangel from the Barking Dog in collaboration with VI.ER Akvavit calls for grapefruit.

3.5 cl taffel style aquavit
10 cl Tonic (Fever Tree is a good choice!)

Build over ice in a highball and garnish with a red grapefruit wedge.

The Old Fashioned…

Linie Aquavit brings the round taste of sherry casks and sense of seasalt, glasswort syrup provides salty-sweet maritime flavors to the drink, and celery adds fruity-fresh notes.

You haven’t had an old fashioned like this before, that’s for sure!

6 cl Linie aquavit,
2 barspoons Glasswort Syrup
2 dashes celery bitters

Stirred with ice and served over ice cubes. Garnished with a lemon twist.

At the first sip, this cocktail will remind you of a nice summer day. The vanilla notes of the Jubilæums akvavit blends nicely with the nutty crispness of the sherry which bridges to the fresh cucumber juice!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl cucumber juice
2cl lime juice
1.5cl spiced simple syrup
3cl (approx.) soda
2cl egg white

Dry shaked (excluding the club soda). Serverd in a high-ball glass with cubed ice. Topped with club soda that makes it “fizz” and garnished with a peel of cucumber. S erved with soy smoked hazelnuts and hard danish cheese on the side

These six cocktails from top bars in Copenhagen illustrate the wide spectrum within which aquavit can be put to use. Four of the cocktails above are featured in our free ebook on aquavit cocktails among ten other intriguing recipes. Have fun exploring and let us know if you come up with some interesting ways to use aquavit!


Aquavit Cocktails

The Nordic kitchen has been roaring through the gastronomic landscape for the past ten years. Naturally interest has started to grow in relation to the Nordic bars as well and the Scandinavian spirit of aquavit.

Aquavit is increasingly being used in bars internationally. The unique flavor profile of aquavit not only makes it a joy to drink neat, but makes it a particularly interesting category to work with in cocktails. In Scandinavia, however, innovation is needed to bring the aquavit into the new millennium due to the younger generation’s aversion towards the category. Luckily a lot of Scandinavian bartenders have seen the potential that aquavit holds, and are of the opinion that Scandinavian bartenders owe it to their cultural heritage to reinvent uses for aquavit in the contemporary bar. As Scandinavian restaurants explore new uses for local ingredients, why shouldn’t bars explore new uses for aquavit?

So what makes aquavit so interesting in relation to cocktails? The complexity of caraway and dill in aquavit provides a gin-like quality when used in cocktails. Aquavit can often be used much in the same way as gin – aquavit and tonic for instance with a slice of cucumber or red grape fruit works exceptionally well. Compared to gin however, aquavit has a more immediate and direct flavor profile given the simplicity of the distillate where only caraway and/or dill is used compared to the many herbs and spices in a gin. This also makes aquavit a very “honest” product in the sense that it will make you aware of its presence in a drink rather that blending in with the other ingredients undetected. In Denmark aquavit is often used as the base spirit in cocktails whereas in the States it is often used more like a spice. It is not uncommon for American bartenders to rinse a glass in aquavit or just adding a bar spoon to accentuate some flavor nuances in a cocktail.

In 2013 Nick Kobbernagel Hovind from Ruby and Rasmus Poulsgaard from Duck and Cover was invited to the annual Manhattan Cocktail Classic festival to give a talk on aquavit. to do justice to aquavit and all it has to offer, they dived into an intense research process: visiting distilleries, interviewing people within the industry and studying all the literature on the topic, they could find. This of course resulted in a great talk for the Manhattan Classics. The Americans loved aquavit – finding it to be the new cool kid on the block like mezcal and tequila had been for the past 4-5 years.

Based on the knowledge of aroma synergies they had gained, Nick and Rasmus created a flavor tree illustrating the botanical families and aromas associated with the essential components of aquavit. The tree is extremely inspiring to work with when experimenting with aquavit in cocktails (Find the flavor in our free ebook on aquavit cocktails).

Aquavit is a versatile spirit that can be used for many different types of cocktails with exceptional results. So lets look at some examples to put some proof behind this statement. The following cocktails are sampled from some of the best bars in Copenhagen and illustrate how aquavit is put to use within some classic cocktail categories.

The martini…

Amber & Wine from Duck and Cover

This is an elegant variation on a martini combining the pine and resin of Norldguld Aquavit with the lightly sweet fortified wine Lillet Blanc. The hint of orange compliments the amber and brings out an exotic fruity quality in the drink which blends beautifully with the sweet Lillet blanc and the slice of lemon.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 barspoon of orange curacao

Stirred with ice and served in a martini glass. Garnished with a quarter slice of a lemon (a slice for fruitiness rather than the bitternes zesting).

The Jubilee aquavit is a fantastic and simple aquavit dominated by dill, coriander seeds and caraway. In the Jubilee Sour from Ruby this green profile is accentuated by the apple brandy, cilantro and the cardamom pods, which offers a wonderful mix of herby summer flavors.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X Apple brandy
3 cl fresh lemon juice
1,5 cl sugar syrup
1 dash egg white
1 cardamom pod
5 leafs of cilantro

Shaken with ice and double strained into a rock glass. Garnished with a cilantro leaf.

The perfect Manhattan…

The perfect Expedition from Curfew blends the deep cask matured plump notes of a double cask aged madeira linie aquavit with a mix of dry and sweet fortified wine making it a “perfect” manhattan variation.

5 cl double madeira linie
2 cl dry madeira wine
1,5 cl sweet madeira wine
1,5 bay leaf bitter liqueur

Stirred and strained into a cocktail glass. Garnish with a bay leaf.

The long drink…

This is a fresh party starter. The tonic puts the caraway to the foreground but in a very pleasant and refreshing way. Aquavit works exceptionally well with tonic. Often a cucumber is used for garnish but this particular variation made by Carl Wrangel from the Barking Dog in collaboration with VI.ER Akvavit calls for grapefruit.

3.5 cl taffel style aquavit
10 cl Tonic (Fever Tree is a good choice!)

Build over ice in a highball and garnish with a red grapefruit wedge.

The Old Fashioned…

Linie Aquavit brings the round taste of sherry casks and sense of seasalt, glasswort syrup provides salty-sweet maritime flavors to the drink, and celery adds fruity-fresh notes.

You haven’t had an old fashioned like this before, that’s for sure!

6 cl Linie aquavit,
2 barspoons Glasswort Syrup
2 dashes celery bitters

Stirred with ice and served over ice cubes. Garnished with a lemon twist.

At the first sip, this cocktail will remind you of a nice summer day. The vanilla notes of the Jubilæums akvavit blends nicely with the nutty crispness of the sherry which bridges to the fresh cucumber juice!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl cucumber juice
2cl lime juice
1.5cl spiced simple syrup
3cl (approx.) soda
2cl egg white

Dry shaked (excluding the club soda). Serverd in a high-ball glass with cubed ice. Topped with club soda that makes it “fizz” and garnished with a peel of cucumber. S erved with soy smoked hazelnuts and hard danish cheese on the side

These six cocktails from top bars in Copenhagen illustrate the wide spectrum within which aquavit can be put to use. Four of the cocktails above are featured in our free ebook on aquavit cocktails among ten other intriguing recipes. Have fun exploring and let us know if you come up with some interesting ways to use aquavit!


Aquavit Cocktails

The Nordic kitchen has been roaring through the gastronomic landscape for the past ten years. Naturally interest has started to grow in relation to the Nordic bars as well and the Scandinavian spirit of aquavit.

Aquavit is increasingly being used in bars internationally. The unique flavor profile of aquavit not only makes it a joy to drink neat, but makes it a particularly interesting category to work with in cocktails. In Scandinavia, however, innovation is needed to bring the aquavit into the new millennium due to the younger generation’s aversion towards the category. Luckily a lot of Scandinavian bartenders have seen the potential that aquavit holds, and are of the opinion that Scandinavian bartenders owe it to their cultural heritage to reinvent uses for aquavit in the contemporary bar. As Scandinavian restaurants explore new uses for local ingredients, why shouldn’t bars explore new uses for aquavit?

So what makes aquavit so interesting in relation to cocktails? The complexity of caraway and dill in aquavit provides a gin-like quality when used in cocktails. Aquavit can often be used much in the same way as gin – aquavit and tonic for instance with a slice of cucumber or red grape fruit works exceptionally well. Compared to gin however, aquavit has a more immediate and direct flavor profile given the simplicity of the distillate where only caraway and/or dill is used compared to the many herbs and spices in a gin. This also makes aquavit a very “honest” product in the sense that it will make you aware of its presence in a drink rather that blending in with the other ingredients undetected. In Denmark aquavit is often used as the base spirit in cocktails whereas in the States it is often used more like a spice. It is not uncommon for American bartenders to rinse a glass in aquavit or just adding a bar spoon to accentuate some flavor nuances in a cocktail.

In 2013 Nick Kobbernagel Hovind from Ruby and Rasmus Poulsgaard from Duck and Cover was invited to the annual Manhattan Cocktail Classic festival to give a talk on aquavit. to do justice to aquavit and all it has to offer, they dived into an intense research process: visiting distilleries, interviewing people within the industry and studying all the literature on the topic, they could find. This of course resulted in a great talk for the Manhattan Classics. The Americans loved aquavit – finding it to be the new cool kid on the block like mezcal and tequila had been for the past 4-5 years.

Based on the knowledge of aroma synergies they had gained, Nick and Rasmus created a flavor tree illustrating the botanical families and aromas associated with the essential components of aquavit. The tree is extremely inspiring to work with when experimenting with aquavit in cocktails (Find the flavor in our free ebook on aquavit cocktails).

Aquavit is a versatile spirit that can be used for many different types of cocktails with exceptional results. So lets look at some examples to put some proof behind this statement. The following cocktails are sampled from some of the best bars in Copenhagen and illustrate how aquavit is put to use within some classic cocktail categories.

The martini…

Amber & Wine from Duck and Cover

This is an elegant variation on a martini combining the pine and resin of Norldguld Aquavit with the lightly sweet fortified wine Lillet Blanc. The hint of orange compliments the amber and brings out an exotic fruity quality in the drink which blends beautifully with the sweet Lillet blanc and the slice of lemon.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 barspoon of orange curacao

Stirred with ice and served in a martini glass. Garnished with a quarter slice of a lemon (a slice for fruitiness rather than the bitternes zesting).

The Jubilee aquavit is a fantastic and simple aquavit dominated by dill, coriander seeds and caraway. In the Jubilee Sour from Ruby this green profile is accentuated by the apple brandy, cilantro and the cardamom pods, which offers a wonderful mix of herby summer flavors.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X Apple brandy
3 cl fresh lemon juice
1,5 cl sugar syrup
1 dash egg white
1 cardamom pod
5 leafs of cilantro

Shaken with ice and double strained into a rock glass. Garnished with a cilantro leaf.

The perfect Manhattan…

The perfect Expedition from Curfew blends the deep cask matured plump notes of a double cask aged madeira linie aquavit with a mix of dry and sweet fortified wine making it a “perfect” manhattan variation.

5 cl double madeira linie
2 cl dry madeira wine
1,5 cl sweet madeira wine
1,5 bay leaf bitter liqueur

Stirred and strained into a cocktail glass. Garnish with a bay leaf.

The long drink…

This is a fresh party starter. The tonic puts the caraway to the foreground but in a very pleasant and refreshing way. Aquavit works exceptionally well with tonic. Often a cucumber is used for garnish but this particular variation made by Carl Wrangel from the Barking Dog in collaboration with VI.ER Akvavit calls for grapefruit.

3.5 cl taffel style aquavit
10 cl Tonic (Fever Tree is a good choice!)

Build over ice in a highball and garnish with a red grapefruit wedge.

The Old Fashioned…

Linie Aquavit brings the round taste of sherry casks and sense of seasalt, glasswort syrup provides salty-sweet maritime flavors to the drink, and celery adds fruity-fresh notes.

You haven’t had an old fashioned like this before, that’s for sure!

6 cl Linie aquavit,
2 barspoons Glasswort Syrup
2 dashes celery bitters

Stirred with ice and served over ice cubes. Garnished with a lemon twist.

At the first sip, this cocktail will remind you of a nice summer day. The vanilla notes of the Jubilæums akvavit blends nicely with the nutty crispness of the sherry which bridges to the fresh cucumber juice!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl cucumber juice
2cl lime juice
1.5cl spiced simple syrup
3cl (approx.) soda
2cl egg white

Dry shaked (excluding the club soda). Serverd in a high-ball glass with cubed ice. Topped with club soda that makes it “fizz” and garnished with a peel of cucumber. S erved with soy smoked hazelnuts and hard danish cheese on the side

These six cocktails from top bars in Copenhagen illustrate the wide spectrum within which aquavit can be put to use. Four of the cocktails above are featured in our free ebook on aquavit cocktails among ten other intriguing recipes. Have fun exploring and let us know if you come up with some interesting ways to use aquavit!


Aquavit Cocktails

The Nordic kitchen has been roaring through the gastronomic landscape for the past ten years. Naturally interest has started to grow in relation to the Nordic bars as well and the Scandinavian spirit of aquavit.

Aquavit is increasingly being used in bars internationally. The unique flavor profile of aquavit not only makes it a joy to drink neat, but makes it a particularly interesting category to work with in cocktails. In Scandinavia, however, innovation is needed to bring the aquavit into the new millennium due to the younger generation’s aversion towards the category. Luckily a lot of Scandinavian bartenders have seen the potential that aquavit holds, and are of the opinion that Scandinavian bartenders owe it to their cultural heritage to reinvent uses for aquavit in the contemporary bar. As Scandinavian restaurants explore new uses for local ingredients, why shouldn’t bars explore new uses for aquavit?

So what makes aquavit so interesting in relation to cocktails? The complexity of caraway and dill in aquavit provides a gin-like quality when used in cocktails. Aquavit can often be used much in the same way as gin – aquavit and tonic for instance with a slice of cucumber or red grape fruit works exceptionally well. Compared to gin however, aquavit has a more immediate and direct flavor profile given the simplicity of the distillate where only caraway and/or dill is used compared to the many herbs and spices in a gin. This also makes aquavit a very “honest” product in the sense that it will make you aware of its presence in a drink rather that blending in with the other ingredients undetected. In Denmark aquavit is often used as the base spirit in cocktails whereas in the States it is often used more like a spice. It is not uncommon for American bartenders to rinse a glass in aquavit or just adding a bar spoon to accentuate some flavor nuances in a cocktail.

In 2013 Nick Kobbernagel Hovind from Ruby and Rasmus Poulsgaard from Duck and Cover was invited to the annual Manhattan Cocktail Classic festival to give a talk on aquavit. to do justice to aquavit and all it has to offer, they dived into an intense research process: visiting distilleries, interviewing people within the industry and studying all the literature on the topic, they could find. This of course resulted in a great talk for the Manhattan Classics. The Americans loved aquavit – finding it to be the new cool kid on the block like mezcal and tequila had been for the past 4-5 years.

Based on the knowledge of aroma synergies they had gained, Nick and Rasmus created a flavor tree illustrating the botanical families and aromas associated with the essential components of aquavit. The tree is extremely inspiring to work with when experimenting with aquavit in cocktails (Find the flavor in our free ebook on aquavit cocktails).

Aquavit is a versatile spirit that can be used for many different types of cocktails with exceptional results. So lets look at some examples to put some proof behind this statement. The following cocktails are sampled from some of the best bars in Copenhagen and illustrate how aquavit is put to use within some classic cocktail categories.

The martini…

Amber & Wine from Duck and Cover

This is an elegant variation on a martini combining the pine and resin of Norldguld Aquavit with the lightly sweet fortified wine Lillet Blanc. The hint of orange compliments the amber and brings out an exotic fruity quality in the drink which blends beautifully with the sweet Lillet blanc and the slice of lemon.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 barspoon of orange curacao

Stirred with ice and served in a martini glass. Garnished with a quarter slice of a lemon (a slice for fruitiness rather than the bitternes zesting).

The Jubilee aquavit is a fantastic and simple aquavit dominated by dill, coriander seeds and caraway. In the Jubilee Sour from Ruby this green profile is accentuated by the apple brandy, cilantro and the cardamom pods, which offers a wonderful mix of herby summer flavors.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X Apple brandy
3 cl fresh lemon juice
1,5 cl sugar syrup
1 dash egg white
1 cardamom pod
5 leafs of cilantro

Shaken with ice and double strained into a rock glass. Garnished with a cilantro leaf.

The perfect Manhattan…

The perfect Expedition from Curfew blends the deep cask matured plump notes of a double cask aged madeira linie aquavit with a mix of dry and sweet fortified wine making it a “perfect” manhattan variation.

5 cl double madeira linie
2 cl dry madeira wine
1,5 cl sweet madeira wine
1,5 bay leaf bitter liqueur

Stirred and strained into a cocktail glass. Garnish with a bay leaf.

The long drink…

This is a fresh party starter. The tonic puts the caraway to the foreground but in a very pleasant and refreshing way. Aquavit works exceptionally well with tonic. Often a cucumber is used for garnish but this particular variation made by Carl Wrangel from the Barking Dog in collaboration with VI.ER Akvavit calls for grapefruit.

3.5 cl taffel style aquavit
10 cl Tonic (Fever Tree is a good choice!)

Build over ice in a highball and garnish with a red grapefruit wedge.

The Old Fashioned…

Linie Aquavit brings the round taste of sherry casks and sense of seasalt, glasswort syrup provides salty-sweet maritime flavors to the drink, and celery adds fruity-fresh notes.

You haven’t had an old fashioned like this before, that’s for sure!

6 cl Linie aquavit,
2 barspoons Glasswort Syrup
2 dashes celery bitters

Stirred with ice and served over ice cubes. Garnished with a lemon twist.

At the first sip, this cocktail will remind you of a nice summer day. The vanilla notes of the Jubilæums akvavit blends nicely with the nutty crispness of the sherry which bridges to the fresh cucumber juice!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl cucumber juice
2cl lime juice
1.5cl spiced simple syrup
3cl (approx.) soda
2cl egg white

Dry shaked (excluding the club soda). Serverd in a high-ball glass with cubed ice. Topped with club soda that makes it “fizz” and garnished with a peel of cucumber. S erved with soy smoked hazelnuts and hard danish cheese on the side

These six cocktails from top bars in Copenhagen illustrate the wide spectrum within which aquavit can be put to use. Four of the cocktails above are featured in our free ebook on aquavit cocktails among ten other intriguing recipes. Have fun exploring and let us know if you come up with some interesting ways to use aquavit!


Aquavit Cocktails

The Nordic kitchen has been roaring through the gastronomic landscape for the past ten years. Naturally interest has started to grow in relation to the Nordic bars as well and the Scandinavian spirit of aquavit.

Aquavit is increasingly being used in bars internationally. The unique flavor profile of aquavit not only makes it a joy to drink neat, but makes it a particularly interesting category to work with in cocktails. In Scandinavia, however, innovation is needed to bring the aquavit into the new millennium due to the younger generation’s aversion towards the category. Luckily a lot of Scandinavian bartenders have seen the potential that aquavit holds, and are of the opinion that Scandinavian bartenders owe it to their cultural heritage to reinvent uses for aquavit in the contemporary bar. As Scandinavian restaurants explore new uses for local ingredients, why shouldn’t bars explore new uses for aquavit?

So what makes aquavit so interesting in relation to cocktails? The complexity of caraway and dill in aquavit provides a gin-like quality when used in cocktails. Aquavit can often be used much in the same way as gin – aquavit and tonic for instance with a slice of cucumber or red grape fruit works exceptionally well. Compared to gin however, aquavit has a more immediate and direct flavor profile given the simplicity of the distillate where only caraway and/or dill is used compared to the many herbs and spices in a gin. This also makes aquavit a very “honest” product in the sense that it will make you aware of its presence in a drink rather that blending in with the other ingredients undetected. In Denmark aquavit is often used as the base spirit in cocktails whereas in the States it is often used more like a spice. It is not uncommon for American bartenders to rinse a glass in aquavit or just adding a bar spoon to accentuate some flavor nuances in a cocktail.

In 2013 Nick Kobbernagel Hovind from Ruby and Rasmus Poulsgaard from Duck and Cover was invited to the annual Manhattan Cocktail Classic festival to give a talk on aquavit. to do justice to aquavit and all it has to offer, they dived into an intense research process: visiting distilleries, interviewing people within the industry and studying all the literature on the topic, they could find. This of course resulted in a great talk for the Manhattan Classics. The Americans loved aquavit – finding it to be the new cool kid on the block like mezcal and tequila had been for the past 4-5 years.

Based on the knowledge of aroma synergies they had gained, Nick and Rasmus created a flavor tree illustrating the botanical families and aromas associated with the essential components of aquavit. The tree is extremely inspiring to work with when experimenting with aquavit in cocktails (Find the flavor in our free ebook on aquavit cocktails).

Aquavit is a versatile spirit that can be used for many different types of cocktails with exceptional results. So lets look at some examples to put some proof behind this statement. The following cocktails are sampled from some of the best bars in Copenhagen and illustrate how aquavit is put to use within some classic cocktail categories.

The martini…

Amber & Wine from Duck and Cover

This is an elegant variation on a martini combining the pine and resin of Norldguld Aquavit with the lightly sweet fortified wine Lillet Blanc. The hint of orange compliments the amber and brings out an exotic fruity quality in the drink which blends beautifully with the sweet Lillet blanc and the slice of lemon.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 barspoon of orange curacao

Stirred with ice and served in a martini glass. Garnished with a quarter slice of a lemon (a slice for fruitiness rather than the bitternes zesting).

The Jubilee aquavit is a fantastic and simple aquavit dominated by dill, coriander seeds and caraway. In the Jubilee Sour from Ruby this green profile is accentuated by the apple brandy, cilantro and the cardamom pods, which offers a wonderful mix of herby summer flavors.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X Apple brandy
3 cl fresh lemon juice
1,5 cl sugar syrup
1 dash egg white
1 cardamom pod
5 leafs of cilantro

Shaken with ice and double strained into a rock glass. Garnished with a cilantro leaf.

The perfect Manhattan…

The perfect Expedition from Curfew blends the deep cask matured plump notes of a double cask aged madeira linie aquavit with a mix of dry and sweet fortified wine making it a “perfect” manhattan variation.

5 cl double madeira linie
2 cl dry madeira wine
1,5 cl sweet madeira wine
1,5 bay leaf bitter liqueur

Stirred and strained into a cocktail glass. Garnish with a bay leaf.

The long drink…

This is a fresh party starter. The tonic puts the caraway to the foreground but in a very pleasant and refreshing way. Aquavit works exceptionally well with tonic. Often a cucumber is used for garnish but this particular variation made by Carl Wrangel from the Barking Dog in collaboration with VI.ER Akvavit calls for grapefruit.

3.5 cl taffel style aquavit
10 cl Tonic (Fever Tree is a good choice!)

Build over ice in a highball and garnish with a red grapefruit wedge.

The Old Fashioned…

Linie Aquavit brings the round taste of sherry casks and sense of seasalt, glasswort syrup provides salty-sweet maritime flavors to the drink, and celery adds fruity-fresh notes.

You haven’t had an old fashioned like this before, that’s for sure!

6 cl Linie aquavit,
2 barspoons Glasswort Syrup
2 dashes celery bitters

Stirred with ice and served over ice cubes. Garnished with a lemon twist.

At the first sip, this cocktail will remind you of a nice summer day. The vanilla notes of the Jubilæums akvavit blends nicely with the nutty crispness of the sherry which bridges to the fresh cucumber juice!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl cucumber juice
2cl lime juice
1.5cl spiced simple syrup
3cl (approx.) soda
2cl egg white

Dry shaked (excluding the club soda). Serverd in a high-ball glass with cubed ice. Topped with club soda that makes it “fizz” and garnished with a peel of cucumber. S erved with soy smoked hazelnuts and hard danish cheese on the side

These six cocktails from top bars in Copenhagen illustrate the wide spectrum within which aquavit can be put to use. Four of the cocktails above are featured in our free ebook on aquavit cocktails among ten other intriguing recipes. Have fun exploring and let us know if you come up with some interesting ways to use aquavit!


Aquavit Cocktails

The Nordic kitchen has been roaring through the gastronomic landscape for the past ten years. Naturally interest has started to grow in relation to the Nordic bars as well and the Scandinavian spirit of aquavit.

Aquavit is increasingly being used in bars internationally. The unique flavor profile of aquavit not only makes it a joy to drink neat, but makes it a particularly interesting category to work with in cocktails. In Scandinavia, however, innovation is needed to bring the aquavit into the new millennium due to the younger generation’s aversion towards the category. Luckily a lot of Scandinavian bartenders have seen the potential that aquavit holds, and are of the opinion that Scandinavian bartenders owe it to their cultural heritage to reinvent uses for aquavit in the contemporary bar. As Scandinavian restaurants explore new uses for local ingredients, why shouldn’t bars explore new uses for aquavit?

So what makes aquavit so interesting in relation to cocktails? The complexity of caraway and dill in aquavit provides a gin-like quality when used in cocktails. Aquavit can often be used much in the same way as gin – aquavit and tonic for instance with a slice of cucumber or red grape fruit works exceptionally well. Compared to gin however, aquavit has a more immediate and direct flavor profile given the simplicity of the distillate where only caraway and/or dill is used compared to the many herbs and spices in a gin. This also makes aquavit a very “honest” product in the sense that it will make you aware of its presence in a drink rather that blending in with the other ingredients undetected. In Denmark aquavit is often used as the base spirit in cocktails whereas in the States it is often used more like a spice. It is not uncommon for American bartenders to rinse a glass in aquavit or just adding a bar spoon to accentuate some flavor nuances in a cocktail.

In 2013 Nick Kobbernagel Hovind from Ruby and Rasmus Poulsgaard from Duck and Cover was invited to the annual Manhattan Cocktail Classic festival to give a talk on aquavit. to do justice to aquavit and all it has to offer, they dived into an intense research process: visiting distilleries, interviewing people within the industry and studying all the literature on the topic, they could find. This of course resulted in a great talk for the Manhattan Classics. The Americans loved aquavit – finding it to be the new cool kid on the block like mezcal and tequila had been for the past 4-5 years.

Based on the knowledge of aroma synergies they had gained, Nick and Rasmus created a flavor tree illustrating the botanical families and aromas associated with the essential components of aquavit. The tree is extremely inspiring to work with when experimenting with aquavit in cocktails (Find the flavor in our free ebook on aquavit cocktails).

Aquavit is a versatile spirit that can be used for many different types of cocktails with exceptional results. So lets look at some examples to put some proof behind this statement. The following cocktails are sampled from some of the best bars in Copenhagen and illustrate how aquavit is put to use within some classic cocktail categories.

The martini…

Amber & Wine from Duck and Cover

This is an elegant variation on a martini combining the pine and resin of Norldguld Aquavit with the lightly sweet fortified wine Lillet Blanc. The hint of orange compliments the amber and brings out an exotic fruity quality in the drink which blends beautifully with the sweet Lillet blanc and the slice of lemon.

4 cl Nordguld aquavit
2 cl Lillet Blanc
1 barspoon of orange curacao

Stirred with ice and served in a martini glass. Garnished with a quarter slice of a lemon (a slice for fruitiness rather than the bitternes zesting).

The Jubilee aquavit is a fantastic and simple aquavit dominated by dill, coriander seeds and caraway. In the Jubilee Sour from Ruby this green profile is accentuated by the apple brandy, cilantro and the cardamom pods, which offers a wonderful mix of herby summer flavors.

5 cl Aalborg Jubilæums aquavit
1 cl Malus X Apple brandy
3 cl fresh lemon juice
1,5 cl sugar syrup
1 dash egg white
1 cardamom pod
5 leafs of cilantro

Shaken with ice and double strained into a rock glass. Garnished with a cilantro leaf.

The perfect Manhattan…

The perfect Expedition from Curfew blends the deep cask matured plump notes of a double cask aged madeira linie aquavit with a mix of dry and sweet fortified wine making it a “perfect” manhattan variation.

5 cl double madeira linie
2 cl dry madeira wine
1,5 cl sweet madeira wine
1,5 bay leaf bitter liqueur

Stirred and strained into a cocktail glass. Garnish with a bay leaf.

The long drink…

This is a fresh party starter. The tonic puts the caraway to the foreground but in a very pleasant and refreshing way. Aquavit works exceptionally well with tonic. Often a cucumber is used for garnish but this particular variation made by Carl Wrangel from the Barking Dog in collaboration with VI.ER Akvavit calls for grapefruit.

3.5 cl taffel style aquavit
10 cl Tonic (Fever Tree is a good choice!)

Build over ice in a highball and garnish with a red grapefruit wedge.

The Old Fashioned…

Linie Aquavit brings the round taste of sherry casks and sense of seasalt, glasswort syrup provides salty-sweet maritime flavors to the drink, and celery adds fruity-fresh notes.

You haven’t had an old fashioned like this before, that’s for sure!

6 cl Linie aquavit,
2 barspoons Glasswort Syrup
2 dashes celery bitters

Stirred with ice and served over ice cubes. Garnished with a lemon twist.

At the first sip, this cocktail will remind you of a nice summer day. The vanilla notes of the Jubilæums akvavit blends nicely with the nutty crispness of the sherry which bridges to the fresh cucumber juice!

3cl Jubilæums Akvavit
3cl Fino Sherry
2cl cucumber juice
2cl lime juice
1.5cl spiced simple syrup
3cl (approx.) soda
2cl egg white

Dry shaked (excluding the club soda). Serverd in a high-ball glass with cubed ice. Topped with club soda that makes it “fizz” and garnished with a peel of cucumber. S erved with soy smoked hazelnuts and hard danish cheese on the side

These six cocktails from top bars in Copenhagen illustrate the wide spectrum within which aquavit can be put to use. Four of the cocktails above are featured in our free ebook on aquavit cocktails among ten other intriguing recipes. Have fun exploring and let us know if you come up with some interesting ways to use aquavit!