A Gesha's sweet Caturra-tini
First created in the early '80s by legendary bartender Dick Bradsell for a customer — allegedly a top model — asking for "something that’s gonna pi...
Read more
Not your usual Boulevardier, this sweeter and fruitier version matches people who usually don’t drink potent cocktails and strong whiskeys.
Tennessee Toddler is a fruity and slightly spiced take on the traditional cocktail. This is achieved by using our Njord Ligalab Vermouth, it brings out an amazing fruity-ness from the apples, and a very interesting spiced flavour profile from Distilled Mother Nature in it. The bitter/sweet balance of the Vermouth also contributes to making the cocktail less powerful and potent, and more balanced.
Not your usual Boulevardier, this sweeter and fruitier version matches people who usually don’t drink potent cocktails and strong whiskeys.
Tennessee Toddler is a fruity and slightly spiced take on the traditional cocktail. This is achieved by using our Njord Ligalab Vermouth, it brings out an amazing fruity-ness from the apples, and a very interesting spiced flavour profile from Distilled Mother Nature in it. The bitter/sweet balance of the Vermouth also contributes to making the cocktail less powerful and potent, and more balanced.
1. Pour all ingredients into a tall glass
2. Fill the glass to the top with ice and mix for 30 seconds
3. Strain the cocktail in to a chilled glass with ice
Cheers!
1. Pour all ingredients into a tall glass
2. Fill the glass to the top with ice and mix for 30 seconds
3. Strain the cocktail in to a chilled glass with ice
Cheers!
Approximately 20 stk., depends on the chosen form and shape.
Approximately 20 stk., depends on the chosen form and shape.
Heat up sugar, honey and water in a bowl for 15 minutes, low heat. Soak gelatine in cold water. When the sugar/honey mass is done heating remove it from the heat. Add Rosehip marmelade, orange and apple juice. Season with malic acid/rosehip marmelade. Let the mass cool to 50-60°C, take out the gelatine and melt it in the mildly warm gummy cube mass. Coat forms with neutral oil, so they are easier to get out. Spread the mass in the forms. Cool them for some hours or to the day after.
The heating of honey and water must not be too high, as this will cause crystallization of the honey, which can happen if the heat is too high for too long. During the heating, the liquid foams, and this foam must be removed (with a spoon). Then the gummies become clearer.
Heat up sugar, honey and water in a bowl for 15 minutes, low heat. Soak gelatine in cold water. When the sugar/honey mass is done heating remove it from the heat. Add Rosehip marmelade, orange and apple juice. Season with malic acid/rosehip marmelade. Let the mass cool to 50-60°C, take out the gelatine and melt it in the mildly warm gummy cube mass. Coat forms with neutral oil, so they are easier to get out. Spread the mass in the forms. Cool them for some hours or to the day after.
The heating of honey and water must not be too high, as this will cause crystallization of the honey, which can happen if the heat is too high for too long. During the heating, the liquid foams, and this foam must be removed (with a spoon). Then the gummies become clearer.
This vermouth is based on a wine made from Danish apples which is fortified with our gin Distilled Mother Nature. It is flavoured with a range of aromatic herbs such as wormwood, yarrow, blackberry leaves, St. John's wort, nutmeg and other elegant tasting botanicals. The vermouth has been barrel-aged for two years in french oak casks previously used for Burgundy pinot noir.
This vermouth is based on a wine made from Danish apples which is fortified with our gin Distilled Mother Nature. It is flavoured with a range of aromatic herbs such as wormwood, yarrow, blackberry leaves, St. John's wort, nutmeg and other elegant tasting botanicals. The vermouth has been barrel-aged for two years in french oak casks previously used for Burgundy pinot noir.
This vermouth is created in Njord Ligalab (Liquid Gastronomy Laboratory). The lab explores the realm of flavour beyond - but closely related to - gin together with external partners such as university researchers, bartenders and chefs. 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.
This vermouth is created in Njord Ligalab (Liquid Gastronomy Laboratory). The lab explores the realm of flavour beyond - but closely related to - gin together with external partners such as university researchers, bartenders and chefs. 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.
MitID Age Verification
New Danish legislation requires MitID age verification for online purchases of alcohol and tobacco.
Something went wrong
Terms and conditions
Accept our terms and conditions.