A Negroni with no Campari or sweet vermouth, but with a few other peculiar things.
A frozen Blood Orange Negroni served on a stick. Happy Negroni week!
The Leave-it-to-me cocktail was the perfect one to properly display our new glassware.
This 120 Fizz is made with a batched drink mixer, tasting a lot of Spanish lemons.
Nutty Basil is a drink made with olive gin, basil syrup and white wine vinegar. Might sound unusual, but it works fantastic!
A very refreshing way of drinking green. This is Mango Cilantro Habanero by Sother Teague.
The Sour Blossom is completely alcohol free, while still being quite the elegant serve.
Knickerbocker a la Monsieur is a classic cocktail from circa 1869 – and it’s super delicious still today!
One Olive Left – a Cocktail Detour original recipe made with olive gin and chili liqueur.
Princess Mary’s Pride felt so fitting to stir up during Pride moth!
A bird of paradise – this is, the much drinkable, Emerald Toucan.
In the Fernet Buck long-drink deliciously bitter Fernet-Branca is the star, perfectly backed up by sweet and stingy ginger beer.
An apple and honey based cocktail. Very smooth and flavorful. This is Apple Business.
A tequila- and mezcal based cocktail, by Leo Robitschek. This is the Loisaida Avenue.
A fun combination och peach and scotch is what you’ll find in the Peaches and Smoke cocktail.
Eight drops, that’s the exakt amount of absinthe used in the Promissory Note cocktail.
A classic from The Savoy Cocktail Book – the Four Flush Cocktail.
A gin and cucumber cocktail made with juice from The Soho Juice Co. This is; Gincu!