Absolut Drinks Collection A/W 2012


Together with some of Stockholm's best bartenders from The Gold Bar/Nobis Hotel, Little Quarter, Svartengrens and Purfict, Absolut have created a lookbook with the latest cocktail trends. Jimmy Dymott (Little Quarter) and Josephine Sondlo (Svartengrens) have created three cocktails for each category, two of them suitable for the amateur mixologist and one more complicated, visionary "haute couture" cocktail.

The four most important trends at the moment, according to the participating bartenders, are:

Minimalism & maximalism
The importance of ice, garnish and fresh ingredients.

haute couture cocktail:

ABSOLUT Ancient Cocktail (Jimmy Dymott)
70 ml ABSOLUT 100
3 bourbon-soaked maraschino cherries
2 orange zests
1 barspoon orange bitters

Muddle one maraschino cherry in a mixing glass, add the vodka and stir with ice. Add orange bitters and squeeze the oils from one orange zest. Serve the drink with hand cut ice. Garnish with orange zest and two maraschino cherries on a metal cocktail stick.

From plate to glass
The collaboration between bar and kitchen.

haute couture cocktail:

ABSOLUT Lechery, photo: Martin Vallin

ABSOLUT Lechery (Josephine Sondlo)
50 ml ABSOLUT SVEA
30 ml lemon juice
30 ml fatty syrup (apple cider reduction, butter and ribeye fat)
egg white
Angostura bitters

Put all ingredients into a shaker. Shake without ice, then add ice and shake again. Strain into a fizz glass, no ice.

According to this article (in Swedish), ABSOLUT Lechery will be served in limited quantities at Svartengrens during March.

Deconstruction
Twists on classic cocktails.

haute couture cocktail:

ABSOLUT Savory Blossom (Jimmy Dymott)
70 ml ABSOLUT 100
1 yellow grapefruit filet
1 red grapefruit filet
1 grapefruit zest
50 ml chamomille water
1 barspoon brine
2 barspoons simple syryp
3 dashes orange bitters

Muddle the grapefruit filets in a shaker, then add the rest of the ingredients. Shake and finish with a grapefruit zest, serve in a cocktail glass.

Storytelling
Customer relations and service, bar concept and history.

haute couture cocktail:

ABSOLUT Monkey Wrench (Jimmy Dymott)
70 ml ABSOLUT 100
50 ml orange cordial
3 dashes orange flower water
3-5 dashes orange bitters
2 orange zests
Orange blossom sprig for garnish

Mix all ingredients in a mixing glass, stir with ice. Squeeze the oils from the zests into the mixing glass and discard them. Serve in a cocktail glass with an orange blossom sprig.

Orange cordial
peel from 10 oranges
2 liter freshly squeezed orange juice
1 liter sugar

Peel 10 oranges with a potato peeler, pour orange juice, sugar and peel in a small sauce pan. Heat and stir for 15 minutes, Strain and let cool. Ready to use.

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