Cabin Highball


As you have figured out by now, we use ingredients as they come to us. Either due to an idea, we want to try out or just through general daily bar wastage. This one was a little bit of both.

I have always enjoyed beer-based drinks, but often the beer flavours can be pretty dominant making a lot of beer cocktails taste like rifts on a shandy. A nice way around that is making a beer reduction, that fresh beer flavour vanishes and you are left with a product that can taste like sweet bready syrup, fruity balsamic or sweet dark soy. All depending on what kind of beers were used.



1cl, Organic pilsner syrup 3,5cl Six Nordics Naked Hygge 0,5cl kummel wolfschmidt 1,5cl Gammel Dansk 1cl Marka bitters 0,5 cl crème de poir, Merlet 1,5cl Apple shrub 0,5 cl seed lip spice 0,5 bs malic Top sparkling water



ORGANIC PILSNER SYRUP

Organic pilsner Sugar – 25% of the weight of Pilsner reduction

Take a beer and reduce it to about 30% of the original volume, add the super by weight. (We used beer that gets wasted every time we change the keg, but obviously fresh beer works just as fine)

TO MAKE THE SHRUB 0,5L malt vin 80g dehydrated red organic Danish apples 120g white sugar Mix all ingredients into a non-reactive container and keep at room temperature for at least 3 weeks. The longer it sits, the more mellow the vinegar gets.

Dehydrated red danish apples. Thinly slice up the apple horizontally, using the whole apple( deseeded) and place them in a dehydrator at around 55 degrees Celsius for 8-9 hours.

Or if using an oven have the temperature between 60-80 Celsius with the door propped up. It will take between 6-10 hours.

NB: Use the nice pieces for garnish, and all the ends and ugly pieces as well as nice piece (if you want) for the shrub. You can dehydrate the apple used in the shrub, they become something like sweet and sour apple candy.





#cocktailrecipes #denmarkbestaquavit2020 #sacredsolstice #midsummerfling #nakedhygge #sixnordics #aquavitcocktail

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