Discover what cocktails we love and learn how to make them. We try classics, compose our own, or try signature cocktails from others and let you know what we think. We like them - What do you think, please leave a comment!
A cocktail for us Sazerac lovers! It’s a boozy drink laced with the same absinthe touch as the sazerac. La Louisiane Ingredients 60 ml rye whisky 30 ml sweet vermouth 15 ml Bénédictine liqueur a barspoon absinthe 3 dashes Peychaud’s bitters Mixing Stir all ingredients with fresh ice, strain into a cocktail glass and garnish with a maraschino cherry. Glassware Coupe
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This is our riff of the Monkey Gland. A forgotten cocktail deserving a full revival. Based on orange gin from Copenhagen Distillery and clementine juice instead of orange juice, we thought Gorilla Gland was a fitting name. It turned out very nice, we especially like the colour! Gorilla Gland Recipe by Cocktail Detour Ingredients 60 ml orange gin 20 ml clementine juice 5 ml grenadine 3 ml simple syrup 3 dashes absinthe Mixing Add all ingredients plus fresh ice into a shaker and shake until the
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The Sazerac is one of our favourite cocktails, and we usually do it with a split base of Cognac and rye. However in this version we switch Cognac for some very nice Brugal 1888 rum. It has a “dry” character that goes so well in this stiff cocktail where sweetness somehow should be kept low. The rum does add an interesting and refreshing twist to this classic cocktail, taking it into an ever so slightly lighter direction. Rum & Rye Sazerac Ingredients 30 ml dry styled rum 30 ml rye 15 ml simp
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The simplicity of this drink is astounding. This Martini ratio we fancy a lot, and it works well also with aquavit. Here we use O.P. Anderson Klar. A clear aquavit with heavy dill notes that is absolutely fantastic in a Martini. Dilltini Ingredients 60 ml O.P. Anderson Klar aquavit 30 ml dry vermouth Mixing Stir with fresh ice and strain into a coupe. Garnish with a lemon zest. Glassware Coupe The coupe glasses are called "Boobette", Swedish design by BOBO [https://www.bobo.store]
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A classic cocktail, and an interesting mix of bourbon and Cognac. Combined with vermouth and herbal Bénédictine liqueur these spirits shine all on their own while still marrying in the glass. Vieux Carré Ingredients 20 ml bourbon 20 ml Cognac 20 ml sweet vermouth 10 ml Bénédictine D.O.M. 2 dashes Angostura bitters Mixing Stir with plenty of fresh ice and strain into a rocks glass, over a large ice cube. Glassware Rocks glass
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Spritzes are not only for summer! Here we use Irish whiskey and apricot to create more of an autumn drink. There’s a certain earthy quality to apricot liqueur that we appreciate and that goes well with Bushmills Black Bush whiskey in this case. Black Bush Spritz Recipe by Cocktail Detour Ingredients 30 ml whiskey 30 ml Lillet 15 ml apricot liqueur 30 ml club soda 50 ml Champagne Mixing Gently stir directly in a big wine glass with a big ice cube. Glassware Wine glass
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As spring, and soon summer, is upon us Swedes we thought this recipe of a cold Irish coffee was fitting. Especially so as we also wanted to try the recently released Silkie Irish whiskey [https://www.sliabhliagdistillers.com/the-silkie-irish-whiskey/] (new in Sweden that is). It's a bit of a smoky whiskey - and we love it! Now we do love both American, Scottish, Japanese and Swedish whiskey of course, but there is somehow something extra authentic with Irish whiskey, especially in iconic recipes
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This mix of whiskey, pear and almond is very intriguing. It plays on the best features of Highland Park scotch, its woody and earthy notes, and combines them brilliantly with the fruity pear and the nutty almond. A very delicious and somehow unusual cocktail. Recipe by Tommy Ho Ingredients: 1 oz Highland single malt whiskey 0,75 oz pear brandy 0,75 oz amontillado sherry 1 tsp simple syrup 10-15 drops almond extract Mixing: Stir all ingredients with fresh ice and strain into a coupe. Gl
Cocktail Detour