Jag! Myket läckra!
Being almost half Swedish we love most things Scandinavian. This drink was inspired by some of the brighter flavors Jake experienced while he was studying in Karlstad. Slightly sweet, slightly acidic, slightly piney, this herbaceous delight is the perfect summer cooler for whatever you’re in for. Also, since the Olympics are on even your drinking should have a little international flair.
Equipment Needed: Paring Knife, Cutting Board, Rocks Glass, Spoon (to stir) or Cocktail Shaker (to shake)
- 1 shot gin (we used Bombay Sapphire; about $25/750 ml)
- 1/2 shot St. Germain (about $30/750 ml)
- 1/2 shot Lillet (about $15/750 ml)
- 2-3 TBSP cardamom simple syrup (you can use regular simple syrup or honey if you don’t want to make ours)
- 7 dashes lemon basil bitters (use a couple dashes of your favorite bitter if you’re not cool enough to infuse your own)
- 1 lemon ($0.50/each)
- 1 fresh basil leaf ($2.99/oz)
- 1 fresh sprig rosemary (about $1.49/sprig)
- Tonic water ($1.79/L)
- Using your paring knife cut the lemon into discs and cut the rosemary sprig in half. Place a basil leaf and the rosemary piece in the center of a lemon disc (like a little lilly pad) and set aside for garnish.
- Put a couple ice cubes in your cocktail shaker and add the gin, St. Germain, Lillet, cardamom syrup and bitters. Pop the top on and shake vigorously.
- Pour over ice, squeeze in a little extra lemon juice and top the whole thing off with tonic.
- Garnish with your lemon herb disc and consume. Skål!
Fresh and bitter at the same time. Sip on that why don’t cha.
As you know we love getting freaky with our cocktails. While on a tear making all manner of bitters we wanted to think of something that had a slightly fresher flavor that we could pair with lighter spirits. Enter the lemon basil bitters, which pair well with gin and tequila. Try it in our Sloppy Swede or do whatever feels right (or wrong as the case may be).
Equipment Needed: 2 – 1 PT Mason Jars with Lids, Vegetable Peeler, Coffee Filter, Drip Coffee Filter Basket
- 3/4 C 160 proof vodka (we used Devil’s Springs; about $17.99/750 ml)
- 1 lemon ($0.50/each)
- 1/3 C basil (we used Gotham Greens for a little locavore flair; $3.99/1 oz)
- 3 pieces dried lemongrass (about $4.99/oz)
- 1/2 TSP black peppercorns ($3.69/2.25 oz jar)
- Break the lemongrass stalks in half and add them to one of the pint jars. Pour in the peppercorns and tear up the basil into smaller pieces and add them as well.
Tear the basil into smaller pieces but don’t shred them too tiny.
- With your vegetable peeler remove the peel of a lemon being careful to get as little of the pith (white part) as possible. Add this to the jar with the other dry ingredients and pour in the vodka.
- Seal the jar and give it a good swirl. Place it in the fridge and let it steep for one week, swirling the mixture every other day.
- After week one remove the basil pieces and place it back in your ice box. Infuse for another week with the same swirling schedule.
- At the end of the second week, place a coffee filter in the basket of a drip coffee maker and place it over the mouth of the other mason jar.
- Pour the liquid through the coffee filter to strain out the solids. Mix with 1/4 C of our base bitters recipe and let sit for at least a day for the flavors to meld.
Classic cocktailing made way easier than we thought it would be.
We’ve been enjoying our cocktails lately and were inspired by a recent libation featuring scotch and tobacco bitters. Yes, tobacco bitters. Inspired, we hit the interwebs to cull together the best of the best bitters recipes so we could start getting freaky with our flavors. The recipe below is a simple base which can be used on its own in cases where you’d use Angostura Bitters, or as a base for other flavors. The hardest part of making your own is patience but just remember that nothing’s more badass than rolling into a situation with home-infused party starters.
Equipment Needed: 2 – 1 QT Mason Jars with Lids, Meat Tenderizer (optional), Coffee Filter, Drip Coffee Filter Basket
- 2 C 160 proof vodka (we’ve heard people use Everclear but warning label scared us away so we opted for Devil’s Springs; about $17.99/750 ml)
- 1 1/2 TSP gentian root (you’re definitely going to need to order this online or go to a specialty spice shop like Kalustyan’s; about $4.99/oz)
- 4 star anise pods (about $4.99/oz)
- 1 TBSP green cardamom pods (about $6.99/oz)
- 2 small cinnamon sticks (about $3.59/2 oz jar)
- Crack the cardamom pods and put them in the mason jar.
Use a meat tenderizer to make things go faster.
- Pour the alcohol in add the rest of the ingredients. Secure the lid and give things a good swirl.
- Let the mixture sit for about 10 days, swirling it every other day to mix things up a bit. On the last day place a coffee filter in the basket of a drip coffee maker and place it over the mouth of another mason jar.
- Pour the base liquid through the coffee filter to strain out all the solids. To make flavored bitters add 1/4 C of the base to 3/4 C of the flavored infusion.
You may need to tilt the basket a bit to keep the flow once the smaller pieces start to amass around the drip opening.