Norway is a high cost country. So, bring your own Shaker, and mix cocktails to the next level
ARCTIC COCKTAILS OF NORWAY: Nothing is quite like enjoying a refreshing Arctic cocktail under the Midnight Sun far above the Arctic Circle of Norway. We added a modern and special twist to some of the world´s classics. Here are recipes created with a little help from locals and Spirits produced in Norway. Just one advice before heading north; Bring your own Cocktail shaker. It´s inexpensive and worth having if you find yourself making cocktails for socializing and celebrations.
Our recipes are best to make at home and the easiest to create. If you have got a good base spirit and some fresh ingredients you can´t go wrong. Cocktails are always going to be exciting. There really are no rules to making them and that´s what making it fun.
Arctic Collins
The original Tom Collins is a nostalgic cocktail and about as classic as it gets. Essentially a sweet and sour drink made with gin, created first time in 1876. Our new Arctic cocktail version is a refreshing cousin, loaded with ice and local berries.
Ingrediencies: 60ml Harahorn Gin, 25ml lemon juice, simple syrup. 60ml soda water, fresh lingonberry, lemon, plenty of ice.
A few simple steps:
- Take gin, lemon juice, and syrup and shake it together in a cocktail shaker with ice cubes.
- Strain the drink into a glass with ice cubes. Then top it off with soda water.
- The garnish is what makes the signature Arctic Collins. Add plenty of lingonberry for the full effect! Also add a lemon wheel if you like.
Midnight Sun Groni
The famous Italian Negroni has a cousin in the land of the Midnight Sun. This aperitivo couldn´t be easier to make, or tastier to swallow. Mix gin, martini and wine in a glass or shaker filled with ice. Strain into a serving glass, add a couple of cubes of ice and garnish with an orange wedge and rosemary to serve.
Ingredients: 40ml Harahorn gin, 40ml Campari, 40ml Dry Red Wine. Syrup to taste. Garnish: Fresh orange and rosemary sprig.
Harahorn Gin & Tonic
It´s still gin o´clock. From new flavours to much-loved classics. Gin shows no sign of slowing down. In popularity, it´s always star of the show, especially when it’s as distinct as Harahorn Gin, made by Det Norske Brenneri The name Harahorn comes from a Norwegian mountain, the ingrediencies and herbs from all over the country. Such as juniper, blueberries, seaweed, wild marjoram and many more.
Easy steps: Mix 40ml Harahorn Gin with 90-100ml Dry Tonic. Add a handful of blueberries, grapefruit zest and plenty of ice, and stir.
Aloha, Get the Party started!
It´s awfully long distance between tropic Hawaii and the fishing town of Havøysund, next to North Cape and the North Atlantic Sea. “Aloha Hawaysund” rum-cocktail is perfect to break the ice and get the party started. A cocktail with fresh cloudberries from this part of Norway. It´s Hula Hoop till you drop, dressed in Hawaiian print shirts and floral dresses for women would be perfect.
Ingrediencies: Norwegian Rum and aquevit, Blue Curacao, Pineapple Juice, Fresh Sour Mix, Cloudberries.
30ml Greneløs Rum, 30ml Arvesølvet Helt Klar Aquevit, 30ml Blue Curaçao, 90ml Fresh Pineapple Juice, 40ml Fresh Sour Mix (sugar, water, lemon juice). For garnish: A handful of fresh Cloudberries.
For a frozen drink, pulse all ingredients in the blender until smooth before pouring into a glass. Add the ever so exclusive cloudberries.
New Cosmopolitan
Ingredients: 40ml Ramsbury Single Estate Vodka, 20ml triple sec, 20ml cranberry juice, 15ml lime. Garnish: Lemon twist
Add all ingredients to a shaker with ice, shake hard. Double strain into a chilled martini glass. Garnish with a lemon twist.
Arctic Food Pairing
In this part of the world, Aquavit created from potato is the big thing. Fare like pickled herring, smoked fish, half-dried cod and powerful cheeses pairs well with aquavit, the national spirit of Scandinavia.
If you thought food pairing was all about wine, think again. Cocktails and food make great companions.
Mild Dill with Fish
You can’t find anything that typifies a Norwegian specialty more than aquavit and, fish and pickled herring or salted herring. The history of making aquavit goes back more than 500 years. However, Arvesølvet Mild Dill is a new one, with fresh dill and lemon mint, excellent as snaps for fish and seafood, and even to cocktail.
Snap up Mild Dill with Cod
Ingrediencies: Mild Dill Aquavit, Club Soda, Fresh Citrus, Cranberry juice, ice.
Easy steps: Grate a whole cucumber, and squeeze the juice in a clean kitchen towel. Mix with 40ml Mild Dill aquavit, tonic or club soda, and some fresh citrus. For variety, add 80ml of cranberry instead of mineral water.
Food: Grilled Half-dried Cod fish, locally known as Bokna Cod. Served with a stew of vegetables, pan fried bacon, and boiled potato.
Mild Dill 2
Ingredients: Mild Dill aquavit. Muddle fresh berries or fruit, such as peach, lime and sugar. Add crushed ice, aquavit and 7Up. On top; fresh dill and selected berries.
Kara-Shot
40 ml Arvesølvet Aquavit.
Two pieces of sugar, Angostura bitter, Orange zest, Lemon zest Ice cubes
Dip two pieces of sugar in Angostura bitter and put them in a glass. Crush the sugar and put aquavit in the glass. Stir the mixture until the drink becomes completely clear. Add ice cubes for cooling and let the drink rest for a few minutes. Decorate with cocktail berries, lemon zest and orange boat.
Hurtigruten; Charming trip to the Midnight Sun
Stirred and shaken
This part of Norway is the epicenter with two natural wonders; The spectacular Northern Lights and the Midnight Sun. From May to August, this is the place where the sun never sets. Like a long-lasting sunset and sunrise all at once.
The best period to experience the Northern Lights is from October to late March, north of the Arctic Circle. In order to see the dancing green lights, you need a dark, clear night, but the weather is unpredictable.
Then, once you finally witness the blissful lights – or the midnight sun – don´t be surprised if you´re feeling both stirred and shaken.
