Column

Cocktail Culture
— On the rise in Oslo

Date 16 Jun 10
/
Posted by Alisa Larsen
We invited a few local cocktail bartenders to show us their take on Nordic flavours. With a bag full of Norwegian booze, dried lavender, local coffee, seabuckthorn and more, we met up with Anders Bakke from Oslo Cocktail Conference at Fuglen's offices to give these babies a try.

NORDIC COCKTAILS

“A Clockwork Orange”
by Anders – Bar Boca – Oslo Cocktail Conference

4cl Arvesølv Akevitt
1,5 cl Fresh orange juice
1,5 cl Fresh lemon juice
0,5 cl demerara syrup
1 Barspoon bitter orange preserves
1 Dash Bitter Truth Orange Bitters
Add all ingredients to a shaker.
Add ice, shake and double strain an ice filled, small collins glass.
Top off with 2-3 cl Ægir India Pale Ale.

“The Night Porter”
by Anders – Bar Boca – Oslo Cocktail Conference

4 cl Oloroso Solera 1847 Sherry
2 cl Aeropressed and chilled Tim Wendelboe N´Dumberi Coffee,
1,5 cl Fresh orange juice
1 cl Demerara syrup,
Add all ingredients to a shaker.
Add ice, shake and double strain into a chilled flute glass.
Top off with 2-3 cl Ægir Natt Imperial Porter.

“Den Femte”
by Jana Rogozina – Fuglen Bar

2 cl Løiten Linie Akevitt
2 cl Fruktbrent
1 cl Fresh lemon juice
1 cl Fresh orange juice
0,5 cl simple syrup
1 cl Bitter Truth Violet Liqueur
3 Dashes Aphrodite Bitters
Add all ingredients to a shaker.
Add ice, shake and double strain into a chilled coupe.

“Seabuckthorn Campari Sour”
by Monica Berg – Aqua Vitae

4 cl Seabuckthorn infused Campari
2 cl Fresh lemon juice
2 cl Rich simple syrup (2:1)
1 Dash Angostura Bitter
Add all ingredients to a shaker.
Add ice, shake and double strain into a chilled coupe.

“Ivan Lendl”
by Benjamin Lee – St. Lars

3 cl Golden Cock Old Tom Gin
3 cl Fresh lemon juice
1,5 cl Agave nectar
1 cl Simple Syrup
1-2 cl Egg white
1 ts Dried lavender
1,5 cl Ægir India Pale Ale
Add all ingredients to a shaker.
Dry shake (shake withouth ice to whip the egg white).
Add ice, shake and double strain into a chilled coupe.

 

Photos: A. Kleiberg