Copenhagen Cocktails

A Tom Collins is a classic cocktail made with gin, lemon juice, simple syrup, and sparkling water. Combine the gin, lemon juice, and simple syrup in a shaker with ice and shake until chilled. Strain into a highball glass filled with ice and top with sparkling water. Garnish with a lemon wedge or cherry for the perfect finishing touch. To make a Tom Collins, you'll need a highball glass, shaker, measuring cup or jigger, and strainer. It's a refreshing and easy-to-make drink that's perfect for any occasion.

The Martini is, along with the Manhattan, probably the epitome of late 1800s classic cocktail-making. Wild myths of origins, simple preparation that highlights the bartender's craft, wonderful flavor and a healthy kick. Maybe it has its origin in a Martinez, maybe it has roots in a marketing campaign by vermouth company Martini. But it is certain it starts out being made with Italian (sweet) vermouth, and gin. In the early 1900s, it changes to French (dry) vermouth, which gets known as a dry martini. Then comes Churchill, Bond, and suddenly the 80's. The recipe stands for itself, but let us stress here that Espresso Martinis, Pornstar Martinis, and Breakfast Martinis are not martinis at all.

A rose by any other name would smell just as sweet, as the bard said. In the 1980s anything served in a stemmed triangular glass was a martini, and no one had the stomach for actual martinis. Hence comes Pornstar-, Breakfast and French martinis, and of course, the star of the show, the Espresso Martini. Technically a dessert cocktail more related to a shaken Black Russian, it has become a staple at any bar worth its salt for the last 30 years.

The Fitzgerald cocktail is a classic gin-based cocktail first made by Dale DeGroff in the 1990’s, named after the famous author and drinker, F. Scott Fitzgerald. Made with gin, lemon juice, simple syrup, and Angostura bitters, the cocktail is shaken with ice and served on the rocks. It is often served with a lemon twist or garnished with a cherry. The Fitzgerald is a tangy and refreshing cocktail that has regained popularity in recent years, as the craft cocktail movement has led to a resurgence of interest in the classic cocktails.

Cream... From Alexanders and Grasshoppers to clarified punches or egg nog, cream is a must-have in a bar. The White Russian is like a crane kick; performed correctly there is no defense. Surprisingly it is actually a Black Russian with a float, but said float changes the cocktail from a coffee/spirit serve into a liquid dessert. It varies from the Big Lebowski caucasian which uses milk instead of cream and is more of a highball.

There is a sort of consensus that he Alexander was first made by a guy called Troy Alexander for a party held in honour of a very succesful advertising campaing by the Delaware, Lackawanna and Western Railroad. They fueld their trains with anthracite, thus avoiding covering passangers in soot. They even made a poem (many, actually, but here is one): Says Phoebe Snow about to go upon a trip to Delaware: "My gown stays white - from morn till night - upon the road of anthracite" Early versions contains egg white. Later versions swap gin for brandy. With creme de menthe instead of gin it becomes a grasshopper. Made with vodka and coffee and build with the cream floating, well, that's a black russian.

There once was a company in Milano called Campari, and they made (and still make) Campari. In Torino, a stone's throw south-westward, they have the first Italian laws around vermouth. So the classic mix of Campari and Vermouth is called a Milano-Torino. Add sparkling water and now it's an Americano. Replace soda with gin, and it's a negroni. Add sparkling wine in lieu af soda/gin, and it's a Negroni Sbagliato. Why Negroni? Nobody really knows. Maybe it's a rodeo clown claiming to be an Italian count, maybe it's a French brigadier general, maybe it's officers in North Africa shouting at local staff. As with so much cocktail history, it happened in bars, so they forgot to write it down.

The Stone Fence cocktail is a simple yet highball cocktail. This refreshing drink is great for any occasion, from backyard gatherings to harvest festivals. Highballs as a cocktail class are fast, easy, and seductive. Ice filled glass, spirit and a mixer, and a sort of garnish on top. Rinse and repeat.

Our award-winning cocktail, The Artist Formerly Known As Milk And Cookies (TAFKAMAC). This spicy and fresh concoction is a milk-clarified pre-batch cocktail features matured oak cask port wine, chai tea, warm spices, Christmas snaps, and Cinnamon Pepper Aquavit. Named the most innovative gløgg of the year at the national championships, TAFKAMAC offers a unique take on traditional warm winter drinks. Try it at the distillery cocktail bar and experience the perfect blend of warmth, spice, and innovation in this cold-serve cocktail. A full recipe will be published later.

The combination of rum, lime, and sugar is about as old as, well, rum, lime, and sugar. Punches, groggs, and draquesitas are scattered through cocktail history like pebbles on sandy beaches. Named a Daiquiri by some engineers in the late 1800s, it was first served on crushed ice in a highball glass, more like a no-mint mojito. Today it is commonly agreed upon that it is a shaken cocktail served up in stemmed and chilled glassware. See also Hemmingway daiquiri for a wonderful twist on it.

A daisy by any other name would smell just as sweet. Daisies are a huge group of cocktails classified as sours but sweetened with a liqueur instead of sugar. We are aware that there are a million myths about the origin of the Margarita, but we like simplicity. And the margarita IS a daisy, and a daisy in Spanish is Margarita.

The Americano is a very interesting highball serve. The classic Italian aperitivo cocktail typically consists of equal parts Campari, sweet vermouth, and club soda. Just like the negroni, it is a variation of the Milano-Torino cocktail, which gets its name from the two main ingredients. Campari, a bitter liqueur, was created in Milan, while sweet vermouth, a fortified wine, was produced in Turin. The drink gained popularity among American tourists during Prohibition when they would order it in bars across Europe as a substitute for the unavailable American cocktails. Legend has it they could not stomach the bitterness of the Milano-Torino and asked to have it topped with soda, hence, the Americano.

Angelica gin is the intersection of Scandinavian tradition and British gin culture. Fruity juniper balances traditional aquavit botanicals which goes wonderfully with tonic. We garnish our angelica gin & tonic with grape, as it goes well with the dill seeds in the gin, bringing forth light anis notes.

Milano-Torino is a classic cocktail that was created in Italy, where it is named after the cities of Milan - home of Campari, and Turin - home of the first vermouth appellation. The drink is typically made with Campari and sweet vermouth in equal parts. The Campari gives the cocktail a bitter and herbal taste, while the sweet vermouth adds a smooth and slightly sweet flavor, with an alcohol percentage matching a glass of (fairly strong) wine. The Milano-Torino is a simple yet sophisticated cocktail that has been enjoyed since the early 1900s and laid the groundwork for the cocktail classic Negroni. It can be served over ice or straight up and is usually garnished with an orange slice or peel.

Gin, herbal bitters, and fortified wine. Remind you of something? Think again! This is NOT a Negroni. Instead, this trip to France is an elegant and sophisticated summer-sipper with clear notes of fresh tarragon, finished off with a splash of crémant. Add tarragon to your Lillet Blanc to make it pop and remember to use French wine. À votre santé!

The Bay Leaf Gin & Tonic is garnished with apple, as it brings forth the earthy notes of Angelica and Bay Leaf that balance the juniper-forward gin. To make the cocktail, Bay Leaf gin is poured over ice, followed by tonic water. The gin and tonic is a popular cocktail that has been enjoyed since the 1800s, and its popularity has endured over the years due to its simple yet refreshing taste. It's a perfect choice for those who enjoy the bitter and herbal flavors of gin and the sweet, bubbly taste of tonic water.

When mixing our orange gin with tonic, we garnish (quite naturally) with a slice of orange, which brings forth the fruity notes of the gin, bringing down the herbal taste of the tonic. To make it, Orange gin is poured over ice, followed by tonic water. The gin and tonic is a popular cocktail that has been enjoyed since the 1800s, and its popularity has endured over the years due to its simple yet refreshing taste. It's a perfect choice for those who enjoy the bitter and herbal flavors of gin and the sweet, bubbly taste of tonic water.

The Harvard Cocktail, a refined libation inspired by the prestigious institution, dances gracefully with the classic Manhattan. It combines whiskey, sweet vermouth, and a touch of aromatic bitters, offering a sophisticated twist. This cocktail is said to remove the 'Harvard Accent' from the alumni, as they drink it.

Fresh, savoury, sour – this one has it all! The classic Daiquiri took a trip to Thailand and came back dressed as a Tom Yum with spicy notes of Long Pepper, palm sugar, sriracha, and lemongrass. Fresh coriander and sesame oil gives it the final touch, but beware of the kick – it knows Muay Thai!

Flyversjussen is one of the classic Danish cocktails, which can be dated to 1930s, and probably even earlier. The simple mixture of aquavit and lemon water is light and mouth-watering!

Tropical escape in a glass. Combining Dill Aquavit with the sweet and sour notes of Cointreau, almond syrup, and citruses. The Cold Hawaii is a perfect blend of flavors. A refreshing and exotic journey for a sunny day or a mental vacation.

Into the Ooze a special cocktail we prepared as a celebration of Danish artist Brimheim's second album RATKING, named after 7th track. Presented at our release party for the first time, everyone can now make it at home.

The lemons from the production of our Bay Leaf Gin are full of juice. We transform this juice to a cordial that’ll last us through the long harsh winter on a longboat to England. A hard shake with an abundance of Bay Leaf Gin. Rinse and repeat.

The Godfather cocktail: a rebel from the 1970s that waltzes cheekily between the Amaretto Sour's steps. Its name? A playful homage to the iconic film. Whiskey and amaretto unite in this concoction, offering a taste that's as smooth and captivating as the characters in Don Corleone's world. It's not a great cocktail, but sip it like a boss, and let the flavors make you an offer you can't refuse.

A Rob Roy is a classic cocktail that is similar to a Manhattan, made with Scotch whisky, sweet vermouth, and a dash of Angostura bitters. To make a Rob Roy, combine two parts Scotch whisky and one part sweet vermouth in a mixing glass filled with ice. Add a dash of bitters and stir until chilled, then strain into a chilled glass. Garnish with a cherry, and enjoy the rich, smoky flavor of the Scotch whisky, softened by the sweetness of the vermouth and subtle bitterness of the bitters. You'll need a mixing glass, ice, Scotch whisky, sweet vermouth, bitters, and a cherry.

The Paper Plane is an elegant cocktail that soars above the rest, blending bitter, sweet, and sour elements with effortless finesse. This stylish drink is the perfect companion for a sophisticated evening or casual get-together. Crafting the Paper Plane is a breeze. You'll need bourbon, Aperol, Amaro Nonino, and fresh lemon juice. In equal parts, combine these four ingredients in a shaker, and shake with ice until chilled. Strain the mixture into a coupe glass and garnish with a lemon twist.

The Whisky Sour harmoniously blends bold whisky, tangy lemon, and a hint of sweetness. To craft this timeless cocktail, gather whisky, fresh lemon juice, simple syrup, and optionally, an egg white for a velvety texture. Combine the ingredients in a shaker without ice, giving it a dry shake to froth the egg white. Add ice, shake until chilled, then strain into a rocks glass with ice. Garnish with a lemon wheel or maraschino cherry. Indulge in the comforting allure of the Whisky Sour—a captivating fusion of boldness and brightness that stands the test of time.

Introducing the Amaretto Sour: a perfect balance of sweet amaretto and tangy citrus. Captivating yet simple. This delightful cocktail offers a smooth, almond taste with a refreshing zesty twist. You'll need amaretto, fresh lemon juice, simple syrup, and a maraschino cherry. Combine the ingredients in a shaker and mix until chilled. Strain into a glass and garnish with the cherry. Savor the Amaretto Sour, a delicious enigma that strikes the ideal balance between sweet and sour.

The Old Fashioned on the Rocks is a twist on the classic cocktail, served over multiple small ice cubes for faster dilution and a unique flavor profile, allowing the spirit's lighter notes to shine. To make it at home, muddle sugar and bitters, add small ice cubes, whisky, and stir gently. Garnish with a citrus peel. Sip and savor!

"The Southside has a simple yet delicious flavor profile that perfectly balances sweet, sour, and minty flavors. The gin provides a botanical depth of flavor, while the fresh lime juice adds a tangy kick. The sugar helps to balance out the sourness of the lime juice, and the mint leaves provide a fresh and aromatic finish. The Southside is a classic cocktail that is said to have been around for over a century now and remains a popular choice for gin lovers. This refreshing and crisp cocktail is made with gin, fresh lime juice, sugar, and mint leaves, and is often served on the rocks in a highball or tall coupette glass, garnished with a sprig of fresh mint."

The Paloma is a great example of the little things that make big changes in a Highball. At its core, it is tequila and grapefruit soda, with a salt rim. Often you'll see it shaken with lime and fresh grapefruit, looking more like a grapefruit tequila collins, but we stay with the classic here. Play with the tequila, try different sodas, and see what happens if you omit the salt.

Pack your suitcase as Copenhagen Distillery goes full tiki. Orgeat, grilled prineapple and great balls of fire. Spiced rum-liqueur and grilled pineapple match our unique Coffee Spirit in this lovely Tiki-style cocktail. Finished with a fizzy passion fruit mead and a touch of burnt absinth, this might just be the best thing to come out of Brazil since the samba. Mai tai roa ae!

The sweet and herbaceous flavor of dill seeds and fronds perfectly complements the fruity notes of the tonic, creating a refreshing and unique flavor profile. You can make it in the same ratio as a classic gin and tonic, making it a great alternative for those who prefer a drink with a milder and less tangy taste, without the sharp juniper flavor of gin. We often serve our Dill Anise with tonic water, as it is a great cocktail to convince people of the potentail of aquavit in cocktails. Gin and Tonic is a the staple highball cocktail of our time, and as most people have a vivid sense of the taste of a classic gin & tonic, it makes for a great foundation for comparison.

The Corpse Reviver. Great name, isn't it? Well, so thought everyone from mid-1800 and until today. That means that it is difficult to talk about a "family" of revivers, it's more like a yearbook photo from a highschool. The first written recipe from 1871 is a mix of equal parts of brandy and maraschino. Then comes the #1 and #2 in the legendary Savoy cocktail book from 1930. #1 is in thirds, of sweet vermouth, brandy and apple brandy, while #2 with its equal parts of lemon, lillet, cointreau and gin with a splash of absinth becomes e template that goes on to inspire angelical drinks like the "Paperplane" and "Naked and Famous". Here is #4, a simple take on #2 replacing gin with tequila. Yum. #3 is from Official Mixer's Manual from 1940, and is pastis and lemon juice in a highball glass topped with champagne. The lineage is obvious. And in the Café Royal from 1937 there are 3 different Corpse Revivers also with nothing in common. As we said in the beginning - It's a great name.

Flips are an old group of cocktails dating back to the 16th century. Traditionally served warm and stirred with a red hot poker, they changed their aspect as ice entered bars in the late 1700s. Strong base spirit, fortified wine, perhaps some sugar, and a whole egg. Always (almost) garnished with nutmeg. The whisky flip is sweet yet strong and unforgiving. Tastes like dessert with a vengeance looks like eggnog, kicks like a band of horses.

The De La Louisiane (or A La Louisianne, depending on where you look it up) is a rich and flavorful cocktail with a perfect balance of sweetness and bitterness, with the spicy notes of rye whiskey and the herbal flavors of absinthe and Benedictine playing off of each other. The drink has a long history dating back to the early 1900s and is still a popular choice in bars today, particularly in New Orleans.

The Old Pal is a cocktail that artfully blends the dryness of rye whiskey, the bitter allure of Campari, and the sweet herbal notes of dry vermouth. To craft an Old Pal, stir together rye whiskey, Campari, and dry vermouth in a mixing glass with ice. Strain into a chilled coupe or cocktail glass and garnish with a lemon twist. The Old Pal is a delightful trio of flavors, showcasing the rye's bold character softened by the Campari and vermouth.

A cocktail that's almost a relic from a bygone era, the Marconi Wireless is as intriguing as the wireless telegraph system it's named after. This is where brandy and sweet vermouth decide to tango, creating an old-time romance that's difficult to resist. The brandy, with its warming depth and notes of dried fruit, finds a perfect partner in the sweet vermouth. The vermouth, in turn, responds with a chorus of complex, botanical notes, turning the conversation into an intoxicating discourse. To round things off, a dash of orange bitters provides a delightful citrus twist that harmonizes the dance.

The sidecar, now there's a cocktail with panache. Straight from the roaring '20s, a time of jazz, flappers, and a wee bit of wild abandon. The sidecar mixes cognac, lemon juice, and a splash of Cointreau into a golden balance of strong, sour and sweet. The robust and velvety cognac serves as the backbone, while the Cointreau, a noble French orange liqueur, adds a vibrant citrus sweetness. Then there's the lemon juice, a zesty interlude that cuts through it all, ensuring the drink never veers too far into sweetness. Finished with a sugared rim for an extra touch of elegance, the sidecar is as much a treat for the eyes as it is for the palate.

The Old Fashioned, sturdy and sophisticated, just like the leather-bound books that sit comfortably on your shelf. Enjoy it slowly, as you would a good tale, and let the flavors unfold at their own pace. This ageless classic made with bourbon, a hint of sugar, a few dashes of bitters, and garnished with a twist of citrus zest, seems almost too simple, but therein lies its magic. The bourbon, assertive yet mellow, plays the starring role, while the bitters bring a layer of complexity to the narrative. A touch of sugar just to sweeten the plot, and you're almost there. Yet, this Old Fashioned isn't quite like the others. No, this one calls for a single, large ice cube. An iceberg in a sea of bourbon, it cools the drink while keeping dilution to an absolute minimum.

"There was a man called Erskine Gwynne, who was editor of an expat magazine published in Paris called ""Boulevardier"" published between 1927 and 1932. As everyone else he drank. Harry McElhone (Famous from Harry's New York Bar in Paris) lists the cocktail in his book and gives credit for the invention to Gwynne. Is it a Manhattan with Campari, or a Negroni with whisky? Yes. The original recipe, and the IBA standard both serve it up in a chilled coupette, but a very common variation is to serve it on the rocks. It makes for a longer more fruity experience. Try both."

Yet another New Orleans recipe. Named after the old square, which was in the French neighborhood. It is attributed to Walter Bergeron while he worked as head bartender at the Swan at Hotel Monteleone (later Carousel Bar). It has echoes of a Sazerac, mashed up with a Manhattan, but the Benedictine makes it quite its own. Absinth can be added, sprayed into the glass like in a Sazerac. IBA standard says served up. Insecure men insist on having it served on the rocks.

There is a fun story in this glass. Once there was a woman called Cheryl Cook (there still is, by the way, she is on Twitter as @cherylcookcosmo). Around the time when Absolut launched the citron vodka in 1987, Cheryl added a splash of cranberry juice to an Absolut Citron Kamikaze and served it up. The bar was called the Strand in Miami Beach and regulars included Patricia Field and Rebecca Weinberg, Emmy-winning Costumers of all of the Sex and The City shows and movies. When they started shooting the series they had to drink cosmopolitans, but the camera couldn't pick up the hazy pink color of the cocktail, so the set director had to change the color to the mailbox-red that became internationally famous. Lol.

What's this whisky doing in my mexican fruit cup? Being awesome, that's what! Fresh fruit, spicy chili, zesty lime and a healthy splash of whisky. Try it at our cocktail bar!

Harry McElhone is famous for his bar Harry's New York Bar in Paris, which he bought and renamed in 1923. But before that, he worked at Ciro's in London where he invented the white lady. Weirdly, it had Creme de Menthe in it and was not a very good cocktail. In 1929 it was published in his cocktail book in the current recipe, using Gin, Cointreau and Lemon with the white of an egg. A gin sour with liqueur instead of sugar? A daisy with egg whites? Both are true. Anyway, it is a vast improvement on the recipe and has become a timeless classic.

In 1860 the foreign ministry of Japan sent the first delegation to the US. They stayed a couple of doors down from "professor" Jerry Thomas' bar at 622 Broadway. This cocktail appears in his 1862 edition of The Bon vivant's Companion and is believed to be one of his actual own inventions. We like to imagine the delegation coming in to see the professor at work, and him making up something for them on the spot. Consider it a brandy old fashioned using orgeat as a sweetener.

A Martini is probably the epitome of late 1800s classic cocktail-making. It's simple preparation highlights the bartender's craft, wonderful flavor and a healthy kick. Using a sweeter wine lowers the alcohol kick of Dill Aquavit and makes the variation of Martini softer.

It all started with a boat and a sailor. There was a bit of rum involved, and ginger beer. What if we were now to swap that rum with aquavit? That would be fun, and add something completely different.

On New Years eve 2023 the much loved queen of Denmark Margrethe 2nd announced, that she would abdicate and leave the throne to the Crown Prince Frederik, hence Frederik the 10th. It hasn’t happened in 900 years that a monarch of Denmark voluntarily steps down, and everyone is still a bit in shock. But he is a great man, with a lovely wife and some quite reasonable kids, and we are very happy to see him ascend.

The Manhattan is, along with the Dry Martini, probably the epitome of late 1800s classic cocktail-making. Wild myths of origins, simple preparation that highlights the bartender's craft, wonderful flavor, and a hearty kick. Some say it was made at the Manhattan Club in New York mid-1870s for a banquet hosted by Lady Randolph Churchill (mother of a certain Winston). But as she was pregnant in Paris at the time of the banquet, they are most likely wrong. The cocktail has spawned a whole school of cocktails. Swap Rye for scotch and it's a Rob Roy. Use Cognac and you have a Harvard.

Trader Vic’s had a reputation as being at the apex of the “tiki” tradition. They started making the cocktail all the way back in 1940s. If you visit the place today it still exists! However, you're only allowed to order two. Perhaps because there are tons of ingredients, from Gin to Brandy and juices all in one fancy cup.

There're as many ideas about Piña Colada as there are bartenders making Piña Colada. You could easily compare it to Manhattan in that sense. Take yourself to the tropical island with Niki's version, where we mix light Bacardi and Cuban Rum.

The staple highball of the gin craze of the past decade. A gin and tonic is a classic mixed drink that consists of gin, tonic water, and a wedge of lime. To make the cocktail, gin is poured over ice, followed by tonic water. The drink is then garnished with a wedge of lemon, although the garnish should be selected to best fit the botanicals of the gin used. Squeezing lemon or lime into the drink enhances some of the fruity notes from the tonic and enhances the juniper of any gin for extra flavor. The gin and tonic is a popular cocktail that has been enjoyed since the 1800s, and its popularity has endured over the years due to its simple yet refreshing taste. It's a perfect choice for those who enjoy the bitter and herbal flavors of gin and the sweet, bubbly taste of tonic water.

The daiquiri is a super simple frame to work within. A healthy shot of spirit, equal meassures sweet and sour. Yeah, it's originally a rum cocktail, we know.

Usually, when talking about Tiki cocktail you would think Rum. However, Saturn uses Gin as the main component accompanied by a fruity combo of passion fruit and Falernum.

This recipe first appeared in 1946 in Trader Vic's Book of Food and Drink. Starting with an obscene amount of Rum, Scorpio punch has all the boost, and all the booze! We recommend serving it with straws instead of glass for an extra bonding experience with your friends.

The Trader Vic Mai Tai is a tropical escape in a glass, combining the rich depth of rum with the sweet and sour notes of orange curaçao, orgeat syrup, and fresh lime juice. To create a Trader Vic Mai Tai, shake together rum, orange curaçao, orgeat syrup, and lime juice in a shaker with ice. Strain into a rocks glass filled with crushed ice, and garnish with a lime wheel and a sprig of fresh mint. The Trader Vic Mai Tai is a vibrant blend of flavors, a refreshing and exotic journey that's perfect for a sunny day or a mental vacation.

Imagine a sauna. Good. Now order one. This sour-style cocktail is conceived deep in the forests of Finland, with smoky notes of pine sap and a solid base of our own version of the traditional Finnish spirit Jaloviina. To complete the immersion, we garnish with a piece of sugary ‘ice’ covered in salmiak powder.

The paloma is a classic, and competes with the batanga to be the national drink of Mexico. By simply swapping tequila with dill aquavit, we change the profile completely. Soft anis from the dill blends with zesty bitter grapefruit. Yum.

“Old Fashioned Cocktail” refers to a technique, more than a glass of bourbon with sugar. Spirit stirred with bitters and sugar, was the original cocktail, and later after syrups and vermouths found their way under the umbrella, reactionairy types would order “an old fashioned cocktail”, as in, without the salad. Here’s one with salad.

So what if… is a very dangerous question to ask nerds. In this case, the question was what if an espresso martini was a flip? And is a flip? - you may ask. An ancient thing, predating cocktails and fizzes with over a century. By mixing a whole egg with sugar, spirits, and often beer, you’ll make a rich and froty concoction for keeping warm during the cold winter nights. Egg nogg from ye olde times. Yes, it was served warm until ice became a thing in the 19th century.

The Gimlet dates to the 19th century. At the time, British sailors often mixed lime juice with smaller quantities of neutral spirits to preserve it for long voyages. Until a a ship provisioner named Lachlan Rose created a technique to fortify the juice with sugar rather than alcohol. Over a century later, the Gimlet remains an icon of sours. It’s given rise to variations, try ours with lemons from the production of Dill Anise Aquavit. We transform the lemon juice to a cordial that tastes like jam and happy summer days, give it a hard shake and an abundance of Dill Anise Aquavit. Rinse and repeat!

Whoever said poetry is solely written in words never tried a Bobby Burns. This drink, with its neat blend of Scotch whisky, sweet vermouth, and a hint of Bénédictine, is a poetic balance of smoke, sweetness, and subtle herbaceous complexity. A delicate curl of lemon peel as a garnish brings a bright note to this symphony of flavors. It's hearty, it's Scottish, it's a wee dram of Robert Burns' soul served in a glass. Perfect when you fancy something with a touch more narrative than your average Scotch.

Strawberry infused Long Pepper Aquavit, mixed with a condensed milk syrup, a splash of dry sherry, and sparkling water. Fresh mint for Garnish? Yes please. It’s like a strawberry milk shake soda dream.

The classic South Side cocktails just got a make-over. Orange Gin, fresh mint and our summery lemon jam cordial fortified with a bit of bar magic. Shaken and served up.

It's also Christmas in Florida! This one goes out to everyone who needs a touch of summer in the dead of winter.

The dormouse is one of the first to go into hibernation. We think it’s because it drinks this. Upcycled lemons from our production shaken with hazelnut liqueur, pepper and coffee.

Spread on waxed paper and bake at 200C until melted. Cool and break into shards. Badgers sleep the winter away too. They look very polite and sophisticated in black and white. Their cocktail is a sweet pastis inspired highball. A must for liquorice lovers.

Bees cluster in their hives when it’s cold outside, and shake their bee butts to stay warm. Three shakes to the left and three to the right means “take equal parts RAW whisky and Sune’s mead from 2017, and serve it on ice.”

The dormouse ate all the hazelnuts, and the squirrel must make do with chestnuts and fermented honey from abandoned bee hives. Powered by bay leaf gin and a rosehip jam, it’s frothy and delightful.

Blackbirds sing a little less when the snow falls, but they stay here. They most likely keep warm on this toddy. Rowanberry snaps, black currants, acidity from wine and a touch of pine tar smoke.

Some say it is the origin of the Dry Martini, others say it is a Manhattan on gin. We say it’s a damned good cocktail. Dating back to late 1800s it was forgotten for a century but made its well-deserved way back into the cocktail bars in early 21st century.

There are many attempts at combining coffee and negroni. This is not the worst one. Actually, it’s pretty good. The freshness from our coffee spirit adds a whole new layer to the vermouth and Campari bitterness. We think you could probably have it for breakfast.

“Actually”, Sune says, “it’s just a take on a New York Minute”. He made it for a guest at a bar he worked at many years ago, forgot about it, and then realized that that guest was legendary Simon Difford of Difford’s Guide fame, and that the cocktail ended up there. A Manhattan on mezcal, stirred with coffee beans? Yes please.

What a classic, what a template, what a drink. Equal parts of gin, maraschino, chartreuse and lime makes for a great pick-me-up, a brilliant late night tipple, and everything in between.

Made as the opening cocktails for a christmas event for a private client a few years ago, this one stayed with us. The coffee infused sweet vermouth and coffee spirit builds a strong foundation for the tonic to add liveliness. Why Pelican? - you may ask. Well, when you’re fresh out of ideas, you can always shout out in the hall: “What’s the name of this cocktail!” and then someone who doesn’t know what you are doing shouts something back.

This simple and elegant variation in the classic mojito replaces rum with our Dill Anise Aquavit. The fresh spring notes of green dill blend seamlessly with mint and everything is lifted to new heights by our homemade lemon cordial.

Robust fruit and spice flavours from Danish Christmas kitchen perfectly complement the fruity notes of the tonic, creating a crisp and unique flavour profile. You can make it in the same ratio as a classic gin and tonic, making it a great alternative for those who prefer a drink with a milder and less tangy taste, without the sharp juniper flavour of gin.

Bult after the same framework as the Godfather/-mother, and the Rusty Nail, the Black Russian takes a spirit and softens it with a liqueur. In this instance, the original is made with vodka. Boring as that is, we decided to do it better.

Everyone loves a classic negroni. This version is very close to the original, but swaps gin with our fruity julesnaps. It’s an explosion of oranges and dark winter spice, well worth a try.

Espresso Martinis are everywhere, but we like our martinis to be martinis. The Coffee Spirit really likes a little bit of sugar though, so we replace dry vermouth with rich Cocchi americano, and make it pop with a splash of cane syrup.

Burglary has been with us for many years, and it has changed its form a few times. Today we make it as a clear serve oozing with coffee and orange. We basically make an orange liqueur by mixing sugar and julesnaps, then fortify it with coffee spirit. Very delicious.

The classic daiquiri is a summer treat for gods and humans alike. Replace crisp rum with sweet and indulging julesnaps and get a candied winter fruit explosion.

The Winter Wonderland is an old recipe from the Copenhagen Cocktailbar Ruby’s back catalogue. It was made by Sune and won the Danish Marie Brizard Nationals half a life ago. This version replaces the original peated scotch with an equal mix of our RAW whisky and Julesnaps. Less smoke, more body, all Copenhagen.