Den Søde Kløe won the 2026 Aarhus Food Festival Cocktail Competition with its combination of sweet-tart rosehip and raspberry lemonade, Njord Botanical Vodka and a soft layer of egg-white foam.
Our Botanical Vodka brings warmth and spice to the drink, with a complexity that plays beautifully against the fresh fruitiness of rosehip and raspberry. The egg white rounds everything off with a smooth, creamy texture, while raspberry adds a final burst of berry on top.
The result is sweet, tart and balanced – a simple combination with plenty of flavour beneath the foam. A winning combination, as it turns out. And one that may very well disappear remarkably quickly.
Find the recipe here.
The cocktail kit includes:
You’ll need:Fresh raspberries and egg whites, both available chilled from any supermarket.
Ingredients for 17 cocktails, with enough vodka left over for a vodka tonic.
Ziropa Hyben-Hindbær lemonade: Water, sugar, rosehip from concentrate (10%), rosehip (5%), raspberry (5%), lemon from concentrate, Earl Grey tea, acidity regulator: citric acid, preservative: potassium sorbate.
Ziropa Hyben-Hindbær lemonade: Prepared product per 100 g. Energy 185 kJ / 44 kcal, Fat 0 g, of which saturates 0 g, Carbohydrate 10 g, of which sugars 10 g, Protein 0 g, Salt 0 g.
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