Kimerud Daisy

4cl Kimerud Pink Gin 2cl Cointreau 2cl Lemon juice 1,5cl raspberry syrup* Pour all ingredients into the glass, add ice cubes and shake well for

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Fjord

3cl Håvaldsen Aquavit 3cl Dark Chocolate Liqueur (Mozart) 1,5 cl Grand Marnier or orange Liqueur A splash of Five Farms Irish cream or Baileys Shake

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Collector

4cl Kimerud Pink Gin 2cl Lemon juice 1cl Suger syrup 1cl Chambord (raspberry liqueur) Stir all ingredients gently over cracked ice. Strain over a large

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Twenty Four Carat

5cl Håvaldsen Aquavit 2cl Lemon juice 2 cl Cloudberry pure 2cl Carrot juice – slow juiced. (opt. can also be made in a centrifuge) 1cl

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Håvaldsen Boulevardier

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

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Kimerud Odin

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.

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Aurora

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

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Kimerud Negroni

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

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