Thank you everyone who has cheered on us throughout the year, it’s been so much fun. Until next year, cheers and thanks!
We like how balanced this cocktail is. It’s many different flavours compliment each other and create a boozy and stiff cocktail, that’s still so easy and enjoyable to sip.
What we liked about the Schnitzelburg cocktail was its intensity. It’s a boozy drink, but with more tastes than just the strong bourbon.
A cocktail that tastes of blood orange, despite the absence of that ingredient in the drink. It’s almost magic.
Tonight we incorporate Etrog liqueur in a Polished Diamond cocktail. Another ingredient in this drink is a dry white wine, which we don’t use too often in cocktails. Turns out it works really well!
This is a Mots de Caraïbes by rum enthusiast Brian Di Maggio. It’s a clever recipe, made up by equal parts of some high quality ingredients.
Combining the uniqueness of Strega, with the kick of Fernet-Branca and acidity of fresh lemon is brilliant! We really can’t praise the Pushing Daisy enough.
The Baltasar and Blimunda is a Negroni riff with port wine and Punt E Mes in it.
Yes, he is a Humble Hero, Linus Morgan who’s the creator of this awesome cocktail. It’s a low-ABV recipe with an interesting mix of Lillet Blanc, celery and coffee!
The Tartufo os a unique, adult and serious cocktail for those open to unexpected flavour.
This recipe is another on from Death & Co. It’s truly the book that just keeps delivering!
There’s just something with fresh basil in cocktails. It’s herbal and earthy, and it adds a wonderful pale green colour when muddled with clear spirits like in this one.
In this joint post with Elin over at TRAVEL * FOOD * COOL we are celebrating some of the things Sweden and Canada have a common love for. Elin is making home made gravlax and we are making a cocktail with whisky and aquavit.
Thank you Nick Assaur for being such an inspiration on Instagram, and for always being so supportive on our posts. Today we are excited to share our celebration to you, and your cocktail Beholder's Eye. And one could say this is also an homage to Canada and a...
What’s great about this recipe is that it doesn’t call for any “unusual” bottles or other ingredients. Even if your home bar isn’t very well stocked chances are you’ll be able to shake this cocktail at home.
Let us mix a Paris is Burning cocktail, created by the talented Leo Robitschek from Hotel Nomad in NYC. In the little black cocktail book from Nomad several of Leo’s creations are featured, but today the Paris is Burning seems most tempting to make as it captures everything we appreciate from a true craft cocktail;
This is a cocktail to appreciate with all five senses.
We love most things bitter, so when we saw all that Campari in the Tampico cocktail we needed to try it. And it turns out Campari paired with tonic water (which is also quite bitter) and sweet Cointreau is a wonderful combination.