Blog using your mobile phone - One of the best blogging apps on the market - Click here
Tjolululu! Obviously I like all of the cocktails that I post here. I make things that I would like to drink. It's not like making a cocktailmenu for a workplace where you also have to adapt a little bit for your customers. Even though I like the previous cocktails I have made, I have to admit that this one is special. It is filled with all sorts of citrusfruits and it's inspired from asia. It's everything that I want and need in my life. Way to often I feel that the citrus sole purpose in a cocktail is to balance out another more dominating flavour. Constantly being the runner up can't be fun, so therefor this one is all about the citrus.
This twist on a daquiri contains white rum infused with lemongrass, a shrub made out of kaffir lime leaves, lemongrass and cezt from limes, lemons, grapefruits and oranges and finally it's balanced out with fresh lime juice and a bit of sugar syrup. It doesn't have to be harder than that. I made the shrub out of brown sugar, it was the only one I had at hand. Next time I will defenetly try to make it with white sugar and the cocktail will probably come out in a light yellowish color. I think it will be even more beautiful!
It's rhubarb season. Woop woop! It's just pure hapiness when you see the first rhubarbs in the supermaket. I made pie (obviously) and marmelade out of my first purchase and I used the marmelade to make this cocktail. It is made out of spised rum, vanilla liqueur, ginger syrup, lemon juice and eggwhite. Rhubarb and vanilla tastes so good together. However, it's probably one of the most used flavour combinations for spring. Call it classic or boring, in the end of the day it tastes good. And just like my pie, (browned the butter for the crumble instead of just using plain) this cocktail got some new life with a hint of ginger that makes everyhing a bit more funky.
Summer is just around the corner they say. I belive them.. When I am sitting inside my appartement. It might not be warm outside and we do not need refreshing cocktails to cool us down just yet, but I think we should get a head start. One thing is for sure, I would not mind letting this cocktail cool me down this summer. It contains Mezcal, St Germain, cucumber juice, lime juice, fresh koriander, elderflower syrup and a hint of elderflower vinegar for some extra acidity. Yum :)
Hello! Look at this beauty. Jenny used the perfect adjective to describe the color; vibrant. It is a fruity and slightly bitter cocktail with freshly muddled raspberries and pomegranate, Sobeski Estate Vodka, Aperol, lemon juice and raspberry/ginger cordial.
Oh well, I know that it is winter at the moment but let's not focus on that. Instead, we will focus on the lovely Applejack, Golden fallerum, cardamom bitters, lemon juice, vanilla syrup and eggwhite in this cocktail. Inspired from a swedish applepie made in September when the apples are perfectly mature. Yummi.
Both Damiano and Fabio are competing in the Diplomatico world tournament which takes place in the end of January. The cocktails that are presented in the two videos above qualified them for the competition. This will be the first cocktail they present for the judges. As a second task, all the finalists had to create yet another cocktail only using Diplomatico Mantuano rum. If they go through to the second round, they will have the opportunity to present the Mantuano cocktail aswell. It is going to be an exciting competition!
Mezcal, Coffee liquer, Dulce de leche and espresso, just what you need to start off your day in a proper way. Oh, and let's not forget the banana liquor. Mhmmm. A sprinkle of liquorice powder on top and you are set.
So maybee it's time to describe this blog with a few words. We are a couple of bartenders living under the same roof in Copenhagen and we like, occasionally, to create and sometimes even enjoy a cocktail.. Or five.
Let me walk you through how a typical saturday morning looks like in Rosengården: It's 3.30 a.m. when I (Rebecka) come home. Just after me, Fabio and Damiano arrive. They might have been out for a beer after work. I'm painfully sober. The appartement instantly starts smelling of fries from McDonald's bags they are carrying. We all sit down in our livingroom to eat, Fabio and Damiano eat their hamburgers while I unwrap my shitty salad from 7/11. It is pointless though, since I will be eating all of Damis fries. Then we start talking about our day. Approximately 50% is exciting things such as "I made a beautiful cocktal today" or "I had the nicest table" and the other 50% sounds something like "I don't like people". We go to bed before Jenny even has arrived home from work, witch she does around 6 a.m. I don't know how she does it. She's hardcore,.
Back to the blog! Copenhagen is full of great cocktail bars and one thing is for sure, we do not sit on the opposite side of the bar often enough. We are going to try to change that. And write about it here. It's important to change things up a little bit once in a while. Going from being behind the bar, to sit in front of it. Going from squeezing three liters of lime juice at work, to make a syrup at home that you bottle in a tiny container with a small note revealing its contents.. You get it, we are just trying to mix things up a little bit. When we feel creative we will post a new cocktail. When we feel like going out drinking we will post what we drink. When we feel like eating (which happens surprisingly often) we will post what restaurant we have been eating at. When we go to the gym we will hahah.. Just kidding.
We hope you will keep visiting us here!