Kimerud Gin Cocktails

Kimerud G.T
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Ice cubes
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5 cl Kimerud Gin
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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.

Kimerud Frigg :
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Ice cubes
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5 cl Kimerud Gin
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20 cl Tonic Schweppes Premium
Garnish : Rosmary and Lemon Peel

Kimerud Njord :
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5 cl Kimerud Gin
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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.

KIMERUD Pink Tonic
5 cl Kimerud Collector`s Pink Gin
20 cl Tonic water
Ice and garnish with 3 fresh raspberryes .

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.

Kimerud Overproof Martini :
6 cl Kimerud Navy Strength Gin
1 cl Dry Vermouth
2 Olive
Directions
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Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
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Garnish with Olive.

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.

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

Wild Dry Martini
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6 cl Kimerud Wild Grade Gin
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1 cl Dry Vermouth
Shake with ice and garnish with an olive or lemon peel.

Kimerud Odin:
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5 cl Kimerud Gin
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20cl Tonic Schweppes Premium
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2 Dashes of Bitter Truth Blossom
Garnish: Dry bergamot slice
Accompaniment: Turkish delicacies of pistachios

Hillside G.T
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5cl Kimerud Hillside Gin
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20cl Ginger beer
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Ice
Garnish with dry lemon slice

Håvaldsen Boulevardier :
3 cl Håvaldsen Aquavit
3 cl Sweet Vermouth (pref. Antica Formula, Mancino)
2 cl Campari
2 dash Peychauds bitter
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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.
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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

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.

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

Kimerud Overproof Gibson :
6 cl Kimerud Navy Strength Gin
1 cl Dry Vermouth
2 Pearl Onions
Directions
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Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
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Garnish with pearl onions.

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

KIMERUD Botanical Gin Tonic
5 cl Kimerud Botanical Gin
20 cl Tonic water
Ice and garnish with raspberry and blackberry and a lime peel.

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.
