Campari cocktail competition winner

Joakim Wöntner, bar manager at Grammofonbaren/Fasching here in Stockholm, won the Campari competition, and here is his winning recipe for you to try out for yourselves - enjoy!

The Modern Liberal

The Modern Liberal
40 ml Old Overholt Rye Whiskey
25 ml Campari
5 ml Amer Picon
6 dashes Orange Bitters

Stir with ice, strain into chilled pastis-rinsed cocktail glass, garnish with star anise.

Some Campari cocktails for a competition

Yesterday it was deadline for a Swedish Campari competition, and the challenge was to rework a classic cocktail using a minimum of 20 ml Campari. I don't know why I always wait until the last minute - and if that wasn't enough, I had forgotten to get a new bottle of the most important ingredient.

Anyway, with only a few hours to play around with recipes and ingredients, I'm fairly happy with the three cocktail variations I came up with, but I'm sure they can be improved with a few tweaks... enjoy!

Blood Transfusion

Blood Transfusion (Corpse Reviver)
30 ml Monkey 47 - Schwarzwald Dry Gin
30 ml Dubonnet
30 ml blood orange juice
30 ml Campari

Shake with ice cubes, double strain into chilled, absinthe sprayed, cocktail glass and garnish with a Luxardo maraschino cherry.

El Amargo

El Amargo (El Diablo)
50 ml Tequila Arette Blanco
20 ml lemon juice
20 ml Campari
50 ml Fentiman's Ginger Beer

Shake tequila, lemon juice and Campari with ice cubes, double strain into an Old Fashioned glass with an ice ball, top with ginger beer and garnish with a lemon wheel and candied ginger.

Hell in Piemonte

Hell in Piemonte (Hell in The Pacific)
60 ml El Dorado 5 y.o. Demerara Rum
30 ml lime juice
20 ml Campari
15 ml simple syrup 1:1

Shake with crushed ice, pour unstrained into a tiki mig, add more crushed ice, garnish with a lime wedge and serve with straws.

Swedish Diageo Reserve World Class finals in Stockholm

The winners and the jury, photo: 8 ml Productions

Yesterday, 17 talented Swedish bartenders competed against each other at Hotel Reisen here in Stockholm for two spots in the Western European finals of the prestigious Diageo Reserve World Class.

First, all bartenders presented their qualification cocktail in front of the jury - Rikard Enell (Taverna Brillo and the Swedish winner of Diageo World Class 2012), Max La Rocca (Diageo World Class Ambassador Europe) and Deano Moncrieffe (Western European Don Julio Brand Ambassador) - and in addition to the taste of the cocktail, they also judged other things like technique, creativity and presentation.

The four bartenders who had impressed the jury the most were presented with a second, secret challenge where they quickly had to come up with a new drink using ingredients in a mystery box. After a long day, it was Joakim Olsson (Puta Madre, Gothenburg) and Emil Åreng (Rex Bar & Grill, Umeå) who won by impressing the jury with their skills, creativity and of course the ability to create delicious cocktails - congratulations!

In the end of May they will compete against each other again at the Western European finals in Madrid, and only one of them will make it to the global finals which will take place in the beginning of July on board the cruise ship Azamara Journey in the Mediterranean Sea - good luck!

Here are both winners' competition cocktails - enjoy!

Joakim Olsson, photo: 8 ml Productions

Elixir de los Mortales (qualification cocktail)
4 cl Don Julio Blanco Tequila
1 cl Bénédictine D.O.M.
3 dashes orange- and mandarine bitters
Lime zest

Stir with ice, strain into cocktail glass, garnish with lime zest.



Ewe (mystery box cocktail)
4 cl Don Julio Blanco Tequila
1,5 cl apple must
1,5 rhubarb syrup
1 cl punsch
2 cl lime juice

Shake with ice, strain into chilled cocktail glass.

Emil Åreng, photo: 8 ml Productions

Apollo Slip (qualification cocktail)
5 cl Ron Zacapa 23
27 ml bay leaf syrup
2 dashes Peychaud's Bitters
1 whole egg

Dry shake, shake with ice, double strain into chilled cocktail glass, sprinkle with almond and sea salt flakes.


Ingrid Bergman Margarita (mystery box cocktail)
4 cl Don Julio Añejo Tequila
2 cl OP Anderson Aquavit
2 barspoons cloudberries
½ teaspoon sweet mustard
2 cl simple syrup
3 cl lime juice

Shake with ice, double strain into chilled cocktail glass.

The winner of Bacardí Legacy Global Cocktail Competition

Yesterday it was time to reveal the winner of this year's Bacardí Legacy Global Cocktail Competition, with Boudy Ghostine, bar manager at Miss Voon here in Stockholm, representing Sweden. 19 bartenders from all over the world have been in Miami during a few days for education and to win one of eight spots in last evening's grand finale in Puerto Rico, and I was very happy to hear that Boudy was one of them.

Elizaveta Evdokimova, photo © Polina Rabtseva

Apparently his efforts weren't enough, though, because he ended up in second place. This year's winner is Elizaveta Evdokimova from Delicatessen in Moscow - congratulations!

Here's the winning cocktail recipe:

The Knight Cup
45 ml BACARDÍ Superior rum
20 ml Cynar
10 ml pomegranate liqueur
5 ml sugar syrup

Place all ingredients into a pre-chilled or frozen mixing glass, add ice and stir well. Then pour into an Old Fashioned glass filled with ice and garnish with pomegranate leather.

Here's a video (where the cocktail is called Knight of the Thistle):

Review: Valkyria Absinthe

I've always had a soft spot for absinthe, but it's been almost impossible to get any quality brands here in Sweden so I've had to buy bottles for my cabinet while abroad, mainly French, Spanish and Czech brands . However, in December 2011, the first modern distilled Swedish absinthe, Valkyria, was launched at Systembolaget. It's manufactured at Sankta Annas Bränneri, an old church turned into a distillery in the small town Stråssa, about 220 km northwest of Stockholm. They use an original recipe from the mid 19th century, and at least in the beginning it was distilled in very small batches of 50 liters. The 68 % ABV makes it the highest proof alcohol made in Sweden. In 2012, it was awarded a silver medal at Spirits Business Absinthe Masters, but earlier this year it received a master award. So, how does it taste? I decided to find out...

Tasting with different dilution ratios

When I met distiller Göran Bäuerle, he told me that he preferred to drink Valkyria with five parts water added to it (approximately 11 % ABV). A while ago I attended a very interesting workshop with Tony Conigliaro, and among other things he said that alcohol releases most amount of flavour at around 24 % ABV, so for my tasting I tried Valkyria at 68, 24 and 11 % ABV by adding ice cold water. Nose: Lots of anise to begin with, and as it fades, there is a complexity from a number of herbs and botanicals which I can't really identify - except for a slight wormwood bitterness. Mouth: At 68 % ABV, its very fiery but with a surprising minty sweetness, and there's a prominent taste of anise on the top with a slightly bitter herbal backbone as it fades. At 24 % ABV, the bright green colour becomes cloudy - as any good quality absinthe - and there's still lots of anise but it has become a little more subdued in favour of the underlying layers of botanicals with hints of wormwood bitterness and other floral qualities. At 11 % ABV, it's not as sweet anymore as everything is mellowed out - some new flavours appear and others disappear, but in the end it's too much dilution for me. Nonetheless, I was really impressed with this absinthe, and couldn't wait to try it in a few cocktails.

Corpse Reviver No. 2

To begin with, I made a Corpse Reviver No. 2 (30 ml Hernö Swedish Excellence, 30 ml Lillet Blanc, 30 ml Cointreau, 30 ml fresh lemon juice - shake with ice cubes, double strain into a Valkyria Absinthe-rinsed cocktail glass, garnish with lemon zest) and it's a great tasting cocktail but since it's supposed to have just a hint of absinthe the characteristics of Valkyria get lost.

Valkyria Swizzle

To spice things up, I decided to develop some "new" recipes based on classics, and first up was Valkyria Swizzle (20 ml Valkyria Absinthe (first I used 30 ml but it was actually too powerful), 22 ml fresh lime juice, 15 ml Velvet Falernum, 30 ml fresh pineapple juice - add ingredients in Highball glass or suitable tiki mug filled with crushed ice, swizzle until ice cold, add more crushed ice, and garnish with mint sprig, pineapple leaf and spent lime shell set on fire with any overproof spirit, serve with straw) and switching the Green Chartreuse for Valkyria Absinthe was very successful - at least the second attempt with less absinthe. The anise and herbal notes work surprisingly well with the spices of the Falernum and the juices.

The Last Nerd

Next, I made a little something called The Last Nerd (30 ml Hernö Swedish Excellence, 30 ml Luxardo Maraschino liqueur, 15 ml Valkyria Absinthe, 30 ml lime juice - shake with ice cubes, double strain into chilled cocktail glass) and once again I noticed that if I used half the amount of Valkyria compared to Green Chartreuse, it became a balanced and refreshing variation of The Last Word. 

Green Fairy Smash

With only a few cl of Valkyria left in the bottle, it was time for a Green Fairy Smash (30 ml Hernö Swedish Excellence, 30 ml Valkyria Absinthe, 30 ml lemon juice, 7,5 ml simple syrup, 10 mint leaves - muddle mint, lemon and simple syrup, add the rest and shake with ice, double strain into rocks glass with ice, garnish with mint sprigs) and wow this is one refreshing summer drink with lots of minty freshness and just a hint of bitterness coming through to add an extra dimension.

In conclusion, Valkyria is an impressive Swedish absinthe which definitely is a worthy substitute for many well known and established international brands - just don't dilute it too much when enjoying it with ice water. It also works wonders in certain cocktails, but be very careful as it's very potent and can easily overpower the rest of the ingredients.

Review: Monkey 47 Schwarzwald Dry Gin

Negroni in the making at Little Quarter

A while ago, I was invited to Little Quarter here in Stockholm for a presentation of Monkey 47 Schwarzwald Dry Gin with its creator Alexander Stein. I had quite a lengthy talk with him about his rather different gin, and it was very noticeable that he's extremely passionate about it and that quality is very important to him. Afterwards, I sampled some of the evening's cocktails which were chosen to showcase Monkey 47. For me, the Negroni (which actually was off menu) was the best cocktail of the evening, as the Campari and Carpano Classico really embraced and elevated the complex character of the gin. That made me interested in doing some experiments of my own, but first some tasting notes:

Corpse Reviver No. 2

Neat
Nose: As the name reveals, 47 different ingredients have been put into this gin, making it very different from a traditional London Dry. The aroma is intense, with juniper on top together with complex herbal notes and a pleasant fruitiness from wild forest berries. Mouth: The juniper is actually a bit hidden behind the strong herbal presence of rosemary and lavender which is backed by a rather sweet and fruity mix of red and blue berries and a long and peppery finish. Not subtle in any sense, this gin means business!

Cocktails
I wanted to try Monkey 47 in some classic cocktails but also come up with a few new ones, and the obvious first choices were Gin & Tonic (60 ml Monkey 47, 120 ml Fever Tree Tonic - build in Old Fashioned glass, garnish with lemon wedge) and Dry Martini (50 ml Monkey 47, 10 ml Noilly Prat - stir with ice, strain into cocktail glass, garnish with lemon zest) and both are really nice introductions of Monkey 47 in cocktails as they both bring out the gin's special qualities without interfering too much. I continued with Corpse Reviver No. 2 (30 ml Monkey 47, 30 ml Cointreau, 30 ml Lillet Blanc, 30 ml lemon juice - shake with ice, strain into absinthe rinsed cocktail glass, garnish with lemon zest) which was absolutely beautiful. The herbal and fruity notes together with citrus and the somewhat funky vermouth worked very well together.

Negronis

Next up, it was time for another Negroni, now with a different vermouth than at Little Quarter (40 ml Monkey 47, 40 ml Campari, 40 ml Martini Rosso - stir with ice, strain into Old Fashioned glass with ice, garnish with orange zest) and it was equally good in bringing out the best of the flavours in the gin - highly recommended!

Red Snapper

The next day, it was the perfect opportunity to make a Red Snapper (60 ml Monkey 47, 90 ml tomato juice, 15 ml lemon juice, dashes worcestershire sauce, dashes Crystal hot sauce, pinch ground black pepper, 1 teaspoon horseradish purée, pinch chili flakes, pinch celery salt - build in Highball glass with ice, stir and garnish with celery stick, lemon wedge and feferoni) but actually the prominent fruitiness of the gin didn't work well at all with the tomato juice - avoid.

Aviation

On to the experiments - I have also been working on a review of Oddka Electricity, and found it to have hints of violet and blue forest berries which made me think it would be great in an Aviation (60 ml Monkey 47, 15 ml lemon juice, 15 ml Luxardo Maraschino, 7,5 ml Oddka Electricity - shake with ice, strain into cocktail glass and garnish with maraschino cherry) and it actually works very well, with the combined fruitiness of the vodka, gin and liqueur making a surprisingly refreshing and well balanced spin on the original cocktail.

Spank the Monkey

Last but not least I did an Old Fashioned variation which I named Spank the Monkey (60 ml Monkey 47, 5 ml spruce shoot syrup, 1 full dropper Urban Moonshine maple bitters - stir with ice, strain into Old Fashioned glass with ice and garnish with orange zest) and both the syrup and bitters helped to enhance the wild forest notes of the gin into something rather fresh and satisfying.

Monkey 47 Schwarzwald Dry Gin is truly original and delicious, both on its own and in many cocktails, but its intensity might be too much in some occasions so it's very important to find the right flavour combinations. Highly recommended!

Interview with Ludde Grenmo - Linje tio / Tjoget

It's been a while but I hope you're ready for another interview, because this time I'm proud to present none other than Ludde "Låda" Grenmo, a hard working and award winning bartender who currently resides at super cool Linje tio/Tjoget here in Stockholm. Just a few weeks ago he was chosen to participate in the Absolut Abroad international bartender exchange program, and worked for one week at Lebensstern, one of my favourite bars in Berlin. Anyway, without further due, on to the Q&A!

Thomas Altenberger and Ludde at Lebensstern, Berlin

What made you pursue a career in bartending and how did you get your first bartender job?

Went to Mallorca. Learnt shit, but made me continue. I lied on my resume to get my first job.

Where are you originally from, and how did you end up in Stockholm and at Linje tio/Tjoget?

165, Hässelby! Basically Stockholm, noir. I worked at shitty bars, then I went to International Bar Management, then Marie Laveau, now Linje Tio.

Which place has been most important regarding your knowledge and skills?

Marie Laveau is my birthplace in real bartending. All the other bars taught me about speed, versatility and multi-tasking.

You are one of many bartenders who graduated from International Bar Management in Nyköping, and in 2011 you won their award for most promising student - what can you say about your time there?

Hasse Bihl is the man. He really wants and sees the best in people. He hooks you up with the internships of your own skills and gets you working events and such for those who needs practice. Almost all the teachers are the best there is in their own category.

Which is your favourite and least favourite drink to make and why?



My least favorite drink is the Whiskey Sour. For me it's like someone asking for the wi-fi. Though, a very good drink. My favorite drinks are made by me or my bar crew. Beacuse that's what we are mixing for the moment.

How would you describe the perfect customer?

The perfect guest treats me with the respect that I treat her/him with. What she/he drinks doesn’t matter. Tip is always welcomed.

What's the weirdest drink order you've got?



A really stoned guy asked for a glass of grenadine. That was odd. He told me to hold the ice. Then he puked and got kicked out.

What do you like most about your job?

MONEY! Kidding.. Respect, diversity, the network, friends and social activity.

Do you have any special bartending skills you're extra proud of?

I pull people like a boss. Ping! Micke Karlsson. I also like to work hard, have loyalty to my employer and get my crew to feel good. The rest is for others to judge.

How do you spend your spare time?

Depends from time to time. I guess living #thegoodlife is standard.

What do you drink when off duty?

Wray Swizzles are always nice. Rum cocktails is my choice right now.

What do you have in your private liquor cabinet?

Right now, 23 bottles of all kinds. Nothing special. The specials are gone. Like it should.

What upcoming cocktail trends do you think we can expect in the near future?

Hopefully the trend of different types of cocktail bars. Then you can choose what do drink and where to drink from night to night. Stockholm is growing, hopefully with diversity.

Which are your favourite bars/bartenders around the world and why?

The perfect gentleman is Johan Ekelund at Happiness Forgets. Great bar too! Connaught Bar, Strøm in Copenhagen and Smuggler's Cove SF. All great bars. One of the best bartenders I’ve met is Jimmie Hulth. 

Last summer you went on a US road trip with a friend, did you notice any significant similarities and/or differences regarding bars in the cities you visited?

The US seems to have a lot more money in the business. Bigger staff. Nicer interior. Everyone is much more polite and service-minded, their culture is much more social and open.

In your opinon, how do bars in Sweden compare internationally?

By knowing what resources and restrictions Sweden work with, we’re one of the best countries in the world. The main thing people from other countries think about Sweden is the costs. That's sad. We're fucking Awesome!

You worked at Lebensstern in Berlin as part of the Absolut Abroad program, what can you say about your experiences?

Lebensstern is a beautiful bar in a Stammhaus with a great history, service and drinks. I got to know a lot of Berlin lifestyle, bar scene and trends. I think the service at the good cocktail bars was poor. Really poor. 



How do you come up with new cocktail recipes and what inspires you?

 

From getting my ass slammed a Friday night behind the bar. Someone asks for "a good drink" and I just let the creativity go. From there I develop it to perfection (in my opinion).

What’s your opinion on cocktail competitions and do you have any experiences of your own you'd like to share?

Some are good, some sucks. I like small brands competitions, feels more genuine and intense. I don’t like it when you win ambassador internship. Money, travels and booze. I competed a lot last spring. I had a great time.

Which of your signature drinks, if any, and what else in your career are you most proud of so far?

Fame and Fortune is the cocktail I'm most proud of. It got recognition abroad. Otherwise winning different Swedish awards for Linje Tio.

Where do you see yourself in five years from now?

On a throne with a cup of brandy, a lions cape, a crown and small midgets making me comfy like a little boy. Or in a bar.

Would you like to share one of your own recipes?

Fame and Fortune
40 ml Bénédictine D.O.M.
15 ml Cocchi Barolo Chinato
10 ml Ginger juice
10 ml Lime juice (FRESH!!!!!! Like á la minute)
10 ml Simple syrup
3 dashes Angostura Bitters

Built in higball, crushed ice, soda top. My garnish is a mint sprig and a dried slice of orange.