gin


Plum & Done
A gin cocktail, with plum syrup and lemon

Plum & Done

On a recent visit to Skåne, in the south of Sweden, we stumbled upon a plum tree with thousand of ripe plums on it. We turned them into syrup, and we put some others in rum, to be used as garnish. The result is a gin sour with taste and color from those plums, we call it Plum & Done! 50 ml gin (we used Skånska Spritfabriken's) 30 ml fresh lemon juice 20 ml plum syrup Shake with fresh ice, strain into a chilled coupe and garnish with a brandied plum pierced by a tiny fork.


Cocktail Detour

Cocktail Detour

Green Ghost

Green Ghost

Step into the enchanting world of the Green Ghost cocktail, a drink that embodies the rich tapestry of cocktail history and flavor. Its striking green hue beckons you to experience a concoction that’s both refreshing and complex, making it a must-try for cocktail enthusiasts and novices alike. A Sip of History The Green Ghost is a relative of the Last Word cocktail, tracing its origins back to the iconic 1937 Cafe Royal Cocktail Book Coronation Edition. This Prohibition-era cocktail has emerg


Cocktail Detour

Cocktail Detour

A Spirit(ual) Journey Throughout the North of Sweden
Sunset from Lapland View Lodge - Övertorneå

A Spirit(ual) Journey Throughout the North of Sweden

It has always been on our wishlist, to tour the more northern parts of Sweden. Our interest in spirits and cocktails have taken us to many places in Sweden and abroad, but until now not really more north than Uppsala. Well this just changed, as we got the chance to pay a visit to gin producer Norrbottens Destilleri. And this was just the start of five fantastic days, driving between so many beautiful spots. Norrbottens Destilleri Töre, close to Kalix, is where Norrbottens Destilleri produce the


Cocktail Detour

Cocktail Detour

Flora & Umeshu

Flora & Umeshu

Flora & Umeshu is a delightful cocktail created by Cocktail Detour. It combines the floral notes of Hendrick's Flora Adora gin, the sweetness of umeshu, and the tanginess of fresh lemon juice. To achieve a fluffy texture, the ingredients are dry shaken without ice, and then ice is added for further shaking until the cocktail is cold. Finally, it is strained into a coupe glass for serving. The cocktail was crafted to coincide with the release of Hendrick's Flora Adora gin, which is part of the "


Cocktail Detour

Cocktail Detour