5cl Håvaldsen Aquavit 2cl Lemon juice 2 cl Cloudberry pure 2cl Carrot juice – slow juiced. (opt. can also be made in a centrifuge) 1cl egg whites 1cl Suger syrup 2:1 Dry shake all ingredients before shaking with ice. Fine strain into chilled cocktail coupe. Garnish with dehydrated carrot peel or chips.
3cl Håvaldsen Aquavit 3cl Sweet Vermouth (pref. Antica Formula, Mancino) 2 cl Campari 2 dashes of Peychauds bitter Combine Håvaldsen, Vermouth, Campari and 2 dashes of bitter in a cocktail mixing glass. Add ice and stir until chilled, strain into a chilled cocktails glass and garnish with lemon peel.
5cl Kimerud Hillside Gin 20cl Ginger beer Crushed ice Garnish with dried lemon slices.
5cl Kimerud Gin 20cl Tonic Schweppes Premium 2 dashes of Bitter Truth Blossom Garnish with dry bergamot slice, pairs well with pistachio flavoured Turkish delight.
6cl Kimerud Wild Grade Gin 1cl Dry Vermouth Shake with ice and garnish with an olive or lemon peel.
3cl Kimerud Wild Grade 2cl Cocchi Bianco 0,5cl St-Germain 1 dash of orange bitters (pref. Scrappy’s) Stir all ingredients gently over cracked ice. Strain into chilled cocktail coupe and garnish with a grapefruit zest.
2cl Kimerud Wild Grade 2cl Sweet Vermouth (pref. Antica Formula, Mancino) 2cl Campari Stir all ingredients gently over cracked ice. Strain over a large piece of cracked ice in an Old Fashioned glass and garnish with an orange zest.
Icecubes 5cl Kimerud Gin 20cl Tonic Schweppes Premium Garnish with rosemary and lemon peel.