Cocktail Detour (Page 41)

Get Off The Stand

A red beauty this highball becomes, thanks to the Byrrh. It's a refreshing cocktail, with slight tiki vibes from all that rum. We made this drink on one of the last really hot summer days of the season. From now on our feed is likely to become a bit more boozy, brown and lowball. Welcome autumn! Get Off The Stand Recipe Ingredients: 2 oz white rum 1,5 oz Byrrh 0,33 oz lemon juice 3 dashes chocolate bitters club soda to top up with Mixing: Shake all ingredients except the club soda with i

byrrh Cocktail

Cocktail Detour

Oct 28, 2018 — 1 min read

Jinger & Barb

Japanese gin is so exciting. We love the elegant and respectful approach producers from Japan seem to have on spirits. In this elevated gin and tonic we are using Roku gin, which comes in a six sided bottle representing the six botanicals used in the production. In this drink there is also another new acquaintance in the form of a flavored, tea based tonic syrup from Ayana Tonic [https://ayanatonic.com/]. It comes in a few different flavour combinations, and we immediately fell for the ginger a

Cocktail gin

Cocktail Detour

Oct 25, 2018 — 1 min read

Cabaret Cocktail

The rather elegant pinkish colour perfectly sums up the experience of this cocktail. It's sophisticated, glamorous, fun and delicious. We love the name, Cabaret. It kind of makes it extra enjoyable to consume. We exaggerated the feeling by adding feathers, vintage gold cocktail picks and brandies cherries. Cabaret Cocktail Recipe Ingredients: 1 oz gin 0,75 oz Lillet Blanc 0,25 oz Benedictine liqueur 1 dash absinthe 1 dash Angostura bitters Mixing: Stir all ingredients with ice and strain

Cocktail Absinthe

Cocktail Detour

Oct 22, 2018 — 1 min read

Customs Clearance

When we commented on how beautiful one of the glasses used by Susan over at @susandjones27 [https://www.instagram.com/susandjones27/] was, she kindly offered to gift us the glass! So off on a journey from the US to Sweden it went, thankfully arriving in one piece a few weeks later. As an hommage to Susan’s kindness, we wanted to create an original cocktail recipe, using both Swedish and American products. We started off with some delicious apple juice, made from freshly harvested Swedish apple

calvados Cocktail

Cocktail Detour

Oct 18, 2018 — 1 min read

Devil's Barrel

This cocktail gets its gorgeous color from Aperol, which also gives the drink a bittersweet flavour which we are so into. We also think pairing Calvados and honey syrup is a clever move, these two flavors go so well together. This cocktail is very much in season now during autumn. The whisky base means it’s a boozy and dark drink, that you’d want to sip on slowly. Maybe in front of the fire place, together with a good book (or rather a tablet these days). We are certainly ready to welcome both

aperol calvados

Cocktail Detour

Oct 16, 2018 — 1 min read

21st Century

This is a very elegant tequila cocktail, that we decided to further dress up with some vintage cocktail picks and brandied cherries. The chocolate liqueur adds a very earthy and delicious sweetness to the drink, and balance the sour lemon perfectly. 21st Century Recipe by Jim Meehan Ingredients: 0,75 oz blanco tequila 0,75 oz clear cacao liqueur 0,75 oz fresh lemon juice 1 barspoon absinthe Mixing: Shake all ingredients with ice and strain into a coupe. Glassware: coupe

Cocktail Absinthe

Cocktail Detour

Oct 14, 2018 — 1 min read

Friûl Libar

Whenever Peychaud's is in the recipe you can be pretty sure the cocktail will turn out nicely coloured. Somewhere between orange and pink is where the Friûl Libar ends up, and it tastes as good as it looks. That amaro Nonino is so good, definitely one of our favourite amari. We also really enjoy how generously it welcomes other spirits into its company. In this case it's mixed with strong gin, and then everything is balanced with just some lemon and sugar. This cocktail has it all! Friûl Liba

amaro nonino Cocktail

Cocktail Detour

Oct 11, 2018 — 1 min read

Jai Alai Special

It was the two limes that caught our interest in this recipe. It's kind of an imprecise measurement, but it's anyway a lot of lime! So it's no surprise that this drink turns out quite sour, especially when also the orange juice is added. That big amount of chocolate liqueur however, counters the acidity pretty well. The combination of orange and chocolate is a classic, and it works brilliantly in this peculiar cocktail Jai Alai Special Recipe Ingredients: 1,5 oz light rum 1 oz crème de cacao

chocolate liqueur Cocktail

Cocktail Detour

Oct 9, 2018 — 1 min read