Kimerud Gin Cocktails

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Kimerud G.T

  • Ice cubes

  • 5 cl Kimerud Gin

  • 20 cl Premium Classic Tonic Water

Garnich: Lime peel and Timian

Ragnarok

5cl Kimerud Wild Grade Gin

2cl Lemon juice

2cl Lingonberry juice

2cl Beetroot juice – slow juiced (opt. can also be made in a centrifuge)

1-2cl egg whites

1cl Sugar Syrup 2:1

 

Dry shake all ingredients before shaking with ice.

Fine strain into chilled cocktail coupe.

Garnish with a pinch of black sea salt.

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Kimerud Frigg :

  • Ice cubes

  • 5 cl Kimerud Gin 

  • 20 cl Tonic Schweppes Premium

Garnish : Rosmary and Lemon Peel

Kimerud Njord :

  • 5 cl Kimerud Gin

  • 20 cl Schweppes classic

Garnish: Essential oils of orange peel and slice of dry blood orange. 

Pendulum:

4cl Håvaldsen Aquavit

2,5 Lemon juice

2cl Homemade Falernum

1cl Sugar Syrup 2:1

1 Bar spoon of Amaretto

1,5cl of Egg whites

6 drops of Bob’s Liquorice bitters or similar

 

Dry shake all ingredients before shaking with ice.

One spray of absinth in the chilled cocktail coupe, then fine strain the cocktail and garnish with a crown of lemon thyme and a star anise.

 

Falernum à la www.talesofthecocktail.com 

40cl Demerara syrup 2:1

5cl Clove infused rum

5 lime Zest infused rum

5cl Fresh ginger juice

5cl Almond milk

15cl Fresh lime juice

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Collector`s Pink Lady

 

4 cl Kimerud pink gin

2cl Lemon juice

2cl Agave syrup (Monin)

1,5cl Raspberry Jam

1 egg white

 

Dry shake all ingredients before shaking with ice.

Fine strain into chilled cocktail coupe.

Garnish with a dehydrated raspberry powder and a timian.

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Collector`s Negroni

 

3 cl Kimerud Pink Gin

3cl Antica Formula Vermouth

3cl Campari

1 dash Cherry bitter

 

Stir all ingredients gently over cracked ice.

Strain over a large piece of cracked ice in an Old Fashioned glass and garnish with 3 raspberry and a dry orange.

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KIMERUD Pink Tonic

5 cl Kimerud Collector`s Pink Gin

20 cl Tonic water

Ice and garnish with 3 fresh raspberryes .

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Wild Breakfast Martini

5 cl Kimerud Wild Grade Gin

1,5 cl Cointreau

1,5 cl Lemon Juice

1 bar spoon orange marmalade

Pour all ingredients into a shaker and stir to dissolve the marmalade, fill with ice. Shake and strain into a chilled coctail glass. Garnish with orange peel.

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Kimerud Overproof Martini :

6 cl Kimerud Navy Strength Gin

1 cl Dry Vermouth

2  Olive

Directions

  1. Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.

  2. Garnish with Olive.

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KIMERUD Botanical Gin Tonic

5 cl Kimerud Botanical Gin

20 cl Tonic water

Ice and garnish with 3 fresh strawberry and a basil leave.

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Kimerud Botanical dream :

5 cl Kimerud Botanical Gin

2 cl Cointreau

1 cl Lemon juice

 

Pour all ingredients into a shaker with ice. Shake and strain into a chilled coctail glass. Garnish with orange peel.

Borealis:

5 cl Kimerud Pink Gin

2-3 good shakes of Fee Brothers Cherry Bitters 

3 cl Root, The Granada 

Shake and pour into your favourite Martini Glass

Top with Pierre Sparr Cremant D Alsace Rose fizz

 

Garnish is fresh edible flower petals, raspberry and our Blackmore Farm grown rosemary frozen into the ice cube. 

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KIMERUD Bijou

Ingredients
- 2.5 cl Kimerud Botanisk Gin
- 2.5 cl Carpano Rosso
- 2.5 cl Green Chartreuse
- 3 dashes Orange Bitter

 

Method

- Pour all ingredients into a mixing glass, stir for 20 seconds and strain into a cooled cocktail glass.

 

Glass

- Cocktail

 

Garnish

- None

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 of cracked ice in an Old Fashioned glass and garnish with an orange zest.

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 chilled cocktail coupe and garnish with a grapefruit zest

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Wild Dry Martini

 

  • 6 cl Kimerud Wild Grade Gin

  • 1 cl Dry Vermouth

Shake with ice and garnish with an olive or lemon peel.

Kimerud Odin:​

  • 5 cl Kimerud Gin​

  • 20cl Tonic Schweppes Premium

  • 2 Dashes of Bitter Truth Blossom

Garnish: Dry bergamot slice

Accompaniment: Turkish delicacies of pistachios

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Hillside G.T
  •  5cl Kimerud Hillside Gin

  • 20cl Ginger beer

  • Ice

Garnish with dry lemon slice

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Håvaldsen Boulevardier :

3 cl Håvaldsen Aquavit

3 cl Sweet Vermouth (pref. Antica Formula, Mancino)

2 cl Campari

2 dash Peychauds bitter

  1. Combine Håvaldsen, Vermouth, Campari and 2 dash bitter in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.

  2. Garnish with Lemon peel.

Twenty Four Carat :

5cl Håvaldsen

2cl Lemon juice

2cl Cloudberry pure

2cl Carrot juice – slow juiced (opt. can also be made in a centrifuge)

1cl egg whites

1cl Sugar Syrup 2:1

 

Dry shake all ingredients before shaking with ice.

Fine strain into chilled cocktail coupe.

Garnish with a dehydrated carrot chips

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Hillside Negroni

 

2 cl Sweet Vermouth (pref. Antica Formula, Mancino)

2 cl Campari

1 cl Kimerud Hillside

1 cl Håvaldsen Aquavit

 

Stir all ingredients gently over cracked ice.

Strain over a large piece of cracked ice and garnish with a dehydrated orange.

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Collector :


4 cl Kimerud Pink Gin
2 cl Lemon juice
1 cl Sugar sirup
1 cl Chambord (raspberry liqueur)


Stir all the ingredients in a rocks glass with crushed ice. Finish by gently pouring Chambord over the ice. Decorate with lemon slice and frozen raspberriesding 1

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Kimerud Overproof Gibson :

6 cl Kimerud Navy Strength Gin

1 cl Dry Vermouth

2  Pearl Onions

Directions

  1. Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.

  2. Garnish with pearl onions.

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Kimerud Basil Collins :

     Ice cubes

     2 cl Sugar syrup

     3 cl Lemon Juice

     5 cl Kimerud Botanisk Gin 

 Shake all ingredients with ice.

 Fine strain into long drink glass

Garnish with basilikum and fill upp with Soda Water

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KIMERUD Botanical Gin Tonic

5 cl Kimerud Botanical Gin

20 cl Tonic water

Ice and garnish with raspberry and blackberry and a lime peel.

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Kimerud Raspberry daiquri:

4 cl Kimerud Pink Gin

5-6 Raspberry

4 cl Lemon juice

3 Spoon sugar

1 handfull Ice cube

Blend everything together in a blender. Garnish with raspberry and slice of lime or mint.

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Fjord:

3 cl Håvaldsen Akevitt

3 cl Dark Chocolate Liqueur (Mozart)

1,5 cl Grand Marnier or (orange Liqueur)

Splash of Five FarmsIrish Cream or (baileys)

Shake all ingredients with Ice and strain into the Cocktail glass and garnish with dark chocolate shavings

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KIMERUD Daisy

 

- 4 cl Kimerud Pink Gin

- 2 cl oz Cointreau

- 2 cl lemon juice

- 1,5 raspberry syrup *

 

Method

- Pour all ingredients into the glass, add ice cubes and shake well for 10 seconds.

Strain the drink into a cocktail glass through a fine strainer.

Glass

- Cocktail

Garnish

- None

 

 

* How make Raspberry syrup

- 300 grams of water

- 200 grams of sugar

- 50 grams of raspberries

Run all the ingredients in a blender, then cook it for 10 minutes on low temperature. Then let it soak for a few hours and strain it into a bottle.