Sazerac
A Sazerac made with rye.

Sazerac

A New Orleans pre-prohibition cocktail, that we like to make with a split base of rye and Cognac. It's a classic stirred cocktail made extra interesting by the splash of absinth and the use of Peychaud's bitters. Sazerac classic cocktail Ingredients 25 ml rye 25 ml Cognac 10 ml simple syrup 4 dashes Peychaud's bitters absinth splash Directions Coat a rocks glass with absinth. Stir all other ingredients with fresh ice and strain into the glass over a large ice cube. Sazerac
rye Absinthe
Cocktail Detour

Cocktail Detour
A Swede in Calvados
Lunch inside the Boulard distillery

A Swede in Calvados

Can a French Calvados and a Swedish Akvavit marry? To find out we travelled to Normandie to visit the renowned Calvados distillery of Boulard [https://www.calvados-boulard.com/en/]. All the way back since 1825 they’ve been making Calvados, a cask aged apple eau-de-vie which is nowadays enjoyed all over the world – neat, but also in cocktails as we were to find out. At the distillery we were greeted by William Ploquin-Maurell who’s the Export Business Developer at Spirit France Diffusion. We sta
Article
Cocktail Detour

Cocktail Detour
Bar Brahe

Bar Brahe

Hôtel Reisen in Stockholm's Old Town, houses the somewhat secretive Bar Brahe. With its own entrance it can be accessed via a side street, but also via the hotel's lobby of course. Once inside you're met with a really cosy place. It's rather dark, drawing focus to the actual bar and service area, where it's perfectly fine to sit as a guest for those feeling extra social, or in extra need of light. The tables and seats further back are very comfortable, a bit private and generously spaced. We lo
bar
Cocktail Detour

Cocktail Detour
Gorilla Gland

Gorilla Gland

This is our riff of the Monkey Gland. A forgotten cocktail deserving a full revival. Based on orange gin from Copenhagen Distillery and clementine juice instead of orange juice, we thought Gorilla Gland was a fitting name. It turned out very nice, we especially like the colour! Gorilla Gland Recipe by Cocktail Detour Ingredients 60 ml orange gin 20 ml clementine juice 5 ml grenadine 3 ml simple syrup 3 dashes absinthe Mixing Add all ingredients plus fresh ice into a shaker and shake until the
Cocktail gin
Cocktail Detour

Cocktail Detour
Rum & Rye Sazerac

Rum & Rye Sazerac

The Sazerac is one of our favourite cocktails, and we usually do it with a split base of Cognac and rye. However in this version we switch Cognac for some very nice Brugal 1888 rum. It has a “dry” character that goes so well in this stiff cocktail where sweetness somehow should be kept low. The rum does add an interesting and refreshing twist to this classic cocktail, taking it into an ever so slightly lighter direction. Rum & Rye Sazerac Ingredients 30 ml dry styled rum 30 ml rye 15 ml simp
Cocktail rum
Cocktail Detour

Cocktail Detour
Dilltini

Dilltini

The simplicity of this drink is astounding. This Martini ratio we fancy a lot, and it works well also with aquavit. Here we use O.P. Anderson Klar. A clear aquavit with heavy dill notes that is absolutely fantastic in a Martini. Dilltini Ingredients 60 ml O.P. Anderson Klar aquavit 30 ml dry vermouth Mixing Stir with fresh ice and strain into a coupe. Garnish with a lemon zest. Glassware Coupe The coupe glasses are called "Boobette", Swedish design by BOBO [https://www.bobo.store]
Cocktail aquavit
Cocktail Detour

Cocktail Detour