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COCKTAIL RECIPES FOR BRUNCH
BRUNCH!<br />
Brunch is already<br />
everyone's favorite<br />
meal <strong>of</strong> the day.<br />
Why not make it<br />
even better?<br />
Here you'll find a<br />
collection <strong>of</strong> some<br />
<strong>of</strong> our favorite<br />
<strong>brunch</strong> cocktail<br />
recipes, from the<br />
completely classic<br />
to the unexpected<br />
and creative.<br />
Cheers to starting<br />
<strong>of</strong>f the day on the<br />
right foot!<br />
Skål!
our Øvrevann Aquavit instead <strong>of</strong> vodka in your favorite Bloody Mary<br />
Using<br />
makes for an extra flavorful version <strong>of</strong> the classic. But, you should<br />
recipe<br />
Bloodies and (other veggie)<br />
friends<br />
also give some other veggie cocktails a try:<br />
Tomato Shrub Cocktail<br />
-Simmer 1 cup chopped tomato, 1 cup sugar,<br />
and 1 cup white vinegar in a pot for 10 minutes. Strain and add<br />
Worcestershire Sauce to taste. Chill, then shake 1 1/2 oz. shrub and<br />
2 oz. Vikre Cedar Gin with ice. Strain into an ice filled glass and add<br />
Bloody Mary-style garnishes.<br />
Carrot Ginger Cocktail<br />
-Vigorously shake 2 oz. fresh carrot juice, 1 1/2<br />
oz. Vikre Juniper Gin, 3/4 oz. ginger syrup, and 1/2 oz. lime with ice.<br />
Strain into a double rocks glass.<br />
Cucumber Basil Cocktail<br />
-In a shaker, gently muddle 5 basil leaves and<br />
1/2 cup cucumber slices. Add 2 oz. Vikre Juniper Gin, 1/2 oz. lime<br />
juice, and 1/2 oz. simple syrup. Shake hard with ice. Double strain<br />
into a coupe.
oz. Vikre Boreal Spruce Gin<br />
1<br />
oz. fresh lemon juice<br />
1/2<br />
oz. simple syrup<br />
1/2<br />
(brut) champagne, chilled<br />
Dry<br />
the gin, lemon juice, and simple syrup<br />
Shake<br />
ice until chilled. Strain into a<br />
with<br />
flute and top with chilled<br />
champagne<br />
champagne.<br />
oz. Vikre Øvrevann Aquavit<br />
1<br />
oz. ginger liqueur (eg. Domaine de<br />
3/4<br />
oz. fresh lime juice<br />
1/2<br />
(brut) champagne, chilled<br />
Dry<br />
the aquavit, ginger liqueur, and lime<br />
Shake<br />
with ice until chilled. Strain into a coupe<br />
juice<br />
fresh sage leaves<br />
2<br />
oz. Dolin Blanc Vermouth<br />
1<br />
oz. Vikre Voyageur Aquavit<br />
3/4<br />
oz. fresh grapefruit juice<br />
3/4<br />
tsp. simple syrup<br />
1<br />
(brut) champagne, chilled<br />
Dry<br />
all the ingredients, except the<br />
Shake<br />
with ice until well chilled. Strain<br />
champagne,<br />
a flute and top with the chilled<br />
into<br />
champagne.<br />
Just add<br />
bubbles<br />
...<br />
...<br />
...<br />
F R E N C H 7 5<br />
T H E I N - S E I C H E - A B L E<br />
Canton)<br />
and top with chilled champagne<br />
M Y F A I R L A D Y
Table <strong>of</strong><br />
Contents
1/2 oz. Vikre Øvrevann Aquavit<br />
1<br />
oz. freshly squeezed orange juice<br />
3-4<br />
the aquavit and orange<br />
Combine<br />
in an ice filled glass and serve.<br />
juice<br />
oz. Vikre Spruce Gin<br />
2<br />
oz. fresh grapefruit juice<br />
4<br />
rim a highball glass with coarse<br />
First<br />
salt. Fill the glass with ice, then<br />
sea<br />
the gin and grapefruit juice. Stir<br />
add<br />
serve. and<br />
fresh mint leaves<br />
8<br />
chunks fresh pineapple<br />
2<br />
whole lime, cut into sixths<br />
1<br />
1/2 oz. Vikre Øvrevann Aquavit<br />
2<br />
oz. Cointreau<br />
1<br />
to garnish<br />
Mint<br />
a cocktail shaker, muddle the mint,<br />
In<br />
chunks and lime slices<br />
pineapple<br />
the juice from the limes is<br />
until<br />
Add the aquavit and<br />
released.<br />
and ice. Shake vigorously<br />
Cointreau<br />
well chilled. Double strain into<br />
until<br />
FRESH FRUIT<br />
B E C A U S E W H A T C O U L D B E M O R E<br />
B R U N C H Y T H A N F R E S H S Q U E E Z E D<br />
O R A N G E J U I C E ?<br />
The Skrüdriver<br />
Pineapple Faux-jito<br />
The Salty Dog<br />
an ice-filled glass.
1/4 oz. Vikre Aquavit (Voyageur<br />
1<br />
Øvrevann Aquavit)<br />
or<br />
oz. hot c<strong>of</strong>fee<br />
4<br />
generous 1/2 oz. rich Demerara syrup*<br />
A<br />
1/2 oz. heavy cream, s<strong>of</strong>tly whipped<br />
1<br />
the aquavit to a tall, heat-tolerant glass.<br />
Add<br />
the c<strong>of</strong>fee and Demerara syrup<br />
Combine<br />
from the whiskey, then add it to<br />
separately<br />
glass with the whiskey and stir gently.<br />
the<br />
with the whipped cream and a grating<br />
Top<br />
nutmeg. <strong>of</strong><br />
make, combine 2 parts Demerara sugar<br />
*To<br />
one part hot water and stir until the sugar<br />
to<br />
dissolves.<br />
1/2 oz. Vikre Boreal Cedar Gin<br />
1<br />
oz. sweet vermouth (preferably Cocchi<br />
1<br />
di Torino)<br />
Vermouth<br />
oz. c<strong>of</strong>fee-infused Campari*<br />
3/4<br />
all the ingredients with ice to chill. Strain<br />
Stir<br />
a glass over a large ice cube and garnish<br />
into<br />
an orange twist.<br />
with<br />
make, combine 1 cup <strong>of</strong> Campari and 1<br />
*To<br />
whole c<strong>of</strong>fee beans in a covered<br />
Tbs.<br />
Infuse for 3 hours, then strain and<br />
container.<br />
oz. Øvrevann Aquavit<br />
2<br />
oz. Kahlua<br />
1<br />
oz. cream<br />
1<br />
oz. c<strong>of</strong>fee, chilled<br />
1/2<br />
all the ingredients with ice until<br />
Shake<br />
Strain into an ice-filled glass.<br />
chilled.<br />
But first,<br />
c<strong>of</strong>fee...<br />
Norsk C<strong>of</strong>fee<br />
C<strong>of</strong>fee Negroni<br />
keep covered until ready to use.<br />
Norwegian in Russia
<strong>Copy</strong>right Vikre Distillery 2017 ©<br />
www.vikredistillery.com
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