This cocktail is based on the Aarhus Festuge gin of the year from Njord, which the distillery developed together with Aarhus personality Chili Klaus. With large quantities of distilled chili varieties such as Trinidad Scorpion, De Arbol, Chipotle, and Habanero, the gin offers notes of fruit, herbs, smoke, chocolate, and cucumber – but without the burning chili sensation. Combined with salty and sweet umami hints from sugar kelp from Aarhus Bay and floral notes from cascara coffee husks from Stiller's Coffee in Aarhus, this special gin makes a great base for a complex cocktail.
In the cocktail "Sydhavnsfrugt i flammer", we have combined the gin with an intense chili/lime syrup from the young Aarhus-based company Ziropa – and fresh orange bubbles from the microbrewery Ebeltoft Gårdbryggeri.
Together, these intense elements create a refreshing cocktail with just the right edge and resistance to make it truly interesting: the gin’s complex chili flavor composition, ranging from fresh melon and cucumber to smoky, herbal, and even chocolatey, is complemented and contrasted by the refreshing sourness of orange and lime and a touch of warmth from non-distilled Habanero chili. The cocktail's complex flavor gains an additional aromatic and visual layer with the garnish of fresh lemon and chili.
The result is a fresh, summery, yet challenging cocktail that manages to tease both the nose and mouth with a piquant sensuality.
Click this link to buy all the ingredients for this cocktail in one kit.
3 cl Njord Distilled Aarhus Festuge x Chili Klaus
3 cl Ziropa chilishot-syrup
10 cl Ebeltoft Gaardbryggeri Orange Soda
Garnish:
1 Whole fresh or dried chili
1 Fresh slice of lemon
1. Fill a glass with ice.
2. Pour gin and chili syrup into the glass.
3. Top with orange soda.
4. Squeeze a slice of lemon into the mix and then drop the slice into the cocktail.
5. Make a diagonal cut halfway into the side of the chili and place it on the rim of the glass.
Distilled Aarhus Festuge x Chili Klaus contains several different chili varieties, but not a burning chili sensation, as the substance capsaicin is not extracted during distillation. Instead, there are fine notes of fruit, herbs, smoke, chocolate, and cucumber from Trinidad Scorpion, De Arbol, Chipotle, and Habanero. Along with a salty and sweet hint from sugar kelp and floral notes from coffee shells, this year's Festuge gin becomes a complex experience.
You can try one of our other cocktails here. If you'd like to know more about our spirit and receive special offers year round then you can sign up to our newsletter at the bottom of our page.
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