Celebrate World Gin Day with these recipes from some of Stockholm's best bars

Today is World Gin Day which means that you have to drink lots of gin - and for this reason I've put together a few signature gin cocktail recipes from some of the best bars in Stockholm for you to celebrate with - cheers and thanks to everyone involved!

The first recipe, by Jimmy Hult and Ola Carlson, is from the cocktail list over at newly opened bar and restaurant Häktet (Hornsgatan 82):

Limited Gimlet
50 ml Beefeater Gin
5 ml Giffard Menthe Pastille
10 ml house made lime cordial
2 dashes Adam Elmegirab's Boker's Bitter
Lime zest (discard)

Shake with ice and strain into a chilled coupette. Lime zest, discard.

From the current menu at award winning Little Quarter (Hornsgatan 66) comes this "Dry Martini Sour" - thanks to Micke Karlsson for providing the recipe:

Back and Forth
50 ml Beefeater Gin
20 ml Noilly Prat
20 ml lemon juice
10 ml simple syrup
2 dashes Orange Bitters

Shake with ice and strain into a chilled coupette. Lemon zest, discard.

Thobias Pettersson at Story Hotel (Riddargatan 6) kindly shares the recipe for one of their most popular cocktails, which has been on their menu for about one year and sold in thousands.

Middle East Cocktail
50 ml Tanqueray Gin
30 ml lime juice
25 ml simple syrup
8 green cardamom pods
6 basil leaves
2 mint sprigs

Muddle simple syrup, basil and mint in a shaker with some crushed ice. Add the rest of the ingredients and shake vigorously with ice cubes. Double strain into a coupette and enjoy!

Hanami at Miss Voon
Boudy Ghostine, bar manager at Miss Voon (Sturegatan 22), has contributed this recipe, inspired by the Japanese traditional custom of enjoying the beauty of cherry blossoms:

Hanami
30 ml Tanqueray Gin
20 ml Cherry Heering
10 ml Carpano Classico
20 ml lime juice
10 ml simple syrup

Shake with one big lump of ice and serve as shown to the left - if you can! Otherwise I'm sure a cocktail glass will be fine - just don't forget the garnish.

Here's how to make a cool and refreshing Collins from popular Kåken (Regeringsgatan 66), thanks to Mathin Lundgren for the recipe:

Park Slope Collins
30 ml Gin
20 ml Calvados
30 ml lemon juice
20 ml simple syrup

Shake with ice, strain into a highball glass, top with 40 ml club soda and fill up with ice.

From one of the top hotel bars in Stockholm, Scandic Grand Central (Kungsgatan 70), comes this recipe courtesy of Daniel Hermansson.

Tommy Blush
50 ml Beefeater 24
15 ml honey
3 drops whiskey barrel aged bitter

Dissolve, stir and serve in a coupette glass. Garnish with a honey comb.

The last recipe comes from Mohamad Manouchi, bartender at newly opened Berns Hotel Cocktail Club (Näckströmsgatan 8), a "secret" terrace bar mainly for hotel guests and members.

The 314 Cocktail
35 ml Hendrick's Gin
15 ml Cour de Lion Calvados
7 ml grenadine
1 raspberry

Put the raspberry in a mixing glass and press to extract juice. Add ice and the remaining ingredients and stir. Strain into chilled cocktail glass.

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