Kiwi shark

Its saturday! No plans, but hey!! Time for a new coctail. Kiwi and orange mixed together. Then some booze. Mmmm…

  • 1 cl cointreau
  • 2 cl Tanquerey gin
  • 2 cl Silver Patron tequila
  • 1 small sicilian blood orange
  • 1 kiwi

In a coctail shaker, muddle the kiwi and orange. Add the booze. Fill the shaker with ice, shake well and Strain into a martini glass. Shape the kiwi peel and put the kiwi sharks in the glass. You will love it!




Rumble without jungle

I guess you have never tasted something like this. It needs some preparation.

  • 12 cl unsweetened almond milk
  • 12 cl cloudy apple juice
  • 1 teabag (apple)
  • 1 cinnamon stick
  • 3 cloves
  • 3 teaspoons of orange honey  (or regular honey)

Heat everything for 7 minutes. When it is getting cold you can put it in the refridgerator for 30 minutes. Strain it.

In a coctail shaker, combine all ingredients with 4 cl dark rum and the juice of 1/2 lime. Shake like crazy for 20 seconds. Strain into a chilled martini glass. Pinch a lime twist over the drink and add to the glass.

Now you have made yourself a decadent drink which looks like a chocolade drink, but tastes like an apple marinated in almond heaven.





Aquavit boost

Ok! I am back with a craft coctail. This time aquavit is the star. Here it is:

  • 3 cl aquavit
  • 0.5 cl rye whiskey
  • 0.5 cl cherry reserve
  • 0.5 cl Unicum  (or Fernet)
  • 1/2 lemon
  • Ginger beer
  • 2 dashes of Angostura

In a highball glass you add ice. I like a combination of crushed ice and icecubes in this coctail. Add the other ingredients and stir for 10 seconds. You’re welcome!



Applejack at BA53

Last night I visited my number 1 bar in Oslo; BA53. It is right around the corner from my apartment so I have been to the bar many times. The bartenders are top notch and their coctails can be compared to the masterpieces from Dead Rabbit in NYC, which I visited in june.

I guess I will have many blog posts from BA53, so for today this is the coctail I had last night.


It is created from Bulleit bourbon, cynar, apple and lemon juice.



Barbera more II

After the Glühwein I made yesterday I had some Barbera D’Alba left. Instead of a glass of wine I wanted to make a wine coctail. It is oh so sweet and more of a dessert coctail. The Barbera takes the lead but you feel the grappa close behind.

Shake 2 cl grappa, 1/2 lime, 3 cl sugar syrup. Pour it into a martini glass and fill it up with the Italian red wine.

If you have access to some excellent cheese cake; go for it! Salute!



Glühwein, danke!

In december 2015 I was strolling around Berlin. Poor, but sexy, as they call the city. When I visit Berlin close to Christmas, I always find myself with Glühwein on Alexanderplatz. Normally its freezing cold, but it was 12 degrees and sun when the warm drink entered my body. The Glühwein in Berlin is way better than mine, but hey! No need to give up. By the way; minus 12 degrees in Oslo now.

First a picture from Berlin, then the recipe of my Nordic version of Glühwein


Nordic Glühwein 

You need:

  • 1 orange
  • 1/2 lemon
  • 1 cinnamon stick
  • 10 cloves
  • 2 dl water
  • 1 vanilla bean
  • 1 dl sugar syrup
  • 12 cl aquavit
  • 6 dl red wine (Barbera Alba, this time)

Put orange peel, orange juice, cinnamon stick, vanilla bean (sliced + seeds), cloves and water in a saucepan. Boil for 10 minutes. Pour in the red wine. Gently heat it.

I like to drink it from a red wine glass with sliced orange in it. Don’t forget the aquavit. Prost!