A very acentric mix of what seems like very disparate ingredients in a martini format for the fall season.

This cocktail has strong complex apple flavours, distinct notes of dill balanced with malt vinegar make for a great little tipple.

Coconut really pairs well with a lot of unexpected ingredients. And we created a sparkling tropical pina colada-esque drink with low fat.

Butter and aquavit can make a super delicious version of complex lemon meringue with touches of dill.

Black Pearl is our experiment with seaweed. It's high on alcohol, fronting the eccentric flavours of the sea while being reasonably dry.

A very delicious summer drink. Maté, wild cider and elderflower is just a great combo.

We use homemade fermented syrups in cocktails, which is essentially just a fruit/vegetable/herb in a 1:1 syrup in a closed container.

The main goal was to highlight the caraway while adding flavours and mouthfeel that complimented Six Nordics Sacred Solstice.

A more robustly flavoursome skinny bitch for those of you not into overly sweet fresh drinks.

We discovered an interesting mix of Kirsch and Danish tonic made with hops, which came out tasting weirdly like fruity aromatic sour cream.

The Aqua Sour was kind of our house cocktail and also our take on a sour that could be bottled and served easily.

Deeper, fuller and with even more depth than the classic Manhattans and perfectly suited for cold slow nights.

A beer-based drink: you will enjoy a cocktail that can taste like sweet bready syrup, fruity balsamic or sweet dark soy.

Negronis and all its variants are such staple cocktails in any cocktail bar due to the simplicity of making them.

The fermented lemon juice lends itself really well to drinks that can handle a bit of salt like margaritas, salty dogs, Paloma variants.

What started out has a buttered old fashion style cocktail ended up in a very different direction once we tasted the butter washed Viti.

Have you ever tried a shaken fresh strawberry margarita or daiquiri with aquavit?

Sherry and all fortified wines are ingredients that are close to most bartenders’ hearts.

Shrub compliments the apple ice wine and lends an interesting savoury backbone to this sparkling cocktail.

A fun take on a rum and coke.

The “falerworm” came out pretty delicious with a little umami going on. Definitely worth try.

The world’s most amazing bloody mary with aquavit and we succeeded with this umami bomb.

Balanced out with acids and bitterness that lets the pear flavouring shine with those lovely aromatics from the sesame oil.

One of the most iconic blue coloured drinks of the era was a mix of vodka, triple sec, sour mix and 7-up/sprite.