A super beautiful and simultaneously sweet and fresh cocktail; the classic Bramble made with gin, blackberries, and lemon juice, and in this version, with a bit of Asti… suuuuper refreshing and delicious. This very light drink is poured over with a bit of blackberry syrup at serving, and the red syrup creates beautiful patterns as … Read more
Delicious creamy cocktail with flavors of raspberry and licorice. Although there’s plenty of alcohol present, it’s primarily a sweet cocktail that can be used with desserts. However, you can also use it as an appetizer or as a welcome drink with snacks. In my work with GastroFun PREMIUM, I am fortunate to meet many skilled … Read more
A delicious recipe for a cocktail with rum, pineapple juice, grenadine, cherry liqueur, and dry vermouth. It is usually served with a cherry on top, but here the cherries are in the cocktail via a liqueur. It is said to have been invented by either Eddie Woelke or Fred Kaufmann in Cuba, after Canadian actress … Read more
Good morning and happy first Advent out there…. Is gløgg on the menu for you today…? If you feel like trying an alternative to the classic gløgg, I can recommend this lovely one made with rosé wine, cranberry juice, and a splash of sherry. This gløgg is packed with flavor, and I can almost guarantee … Read more
Uuuhm – an alternative version to the classic mulled wine; Golden mulled wine with white wine, elderflower, and apple juice. It is spiced with star anise and ginger, with a hint of citrus and soft notes from honey – at once sweet, fresh, spicy, and slightly tart. I think it tastes wonderful! It’s easy to … Read more
When you hold a piece of Wagyu A4 MBS9 beef in your hand, you know it needs to be treated with respect. High-quality Wagyu is some of the finest and best meat in the world. Besides a gentle and quick searing, I decided to serve it with the South American “pesto” chimichurri. Its acidity and … Read more
In molecular gastronomy, there is a lot of focus on the terms fruit pearls and fruit caviar/fake caviar, and often people cannot tell the difference. To address this, we have teamed up with Githa Bennorth, who is a Gastronomic Developer, cookbook author, and expert in molecular gastronomy. The difference is simple: The fruit pearls are … Read more
Delicious and refreshing cocktail with lots of great flavors. Here, a combination of elderflower, dill, and cucumbers is used, as these flavors always pair well together. The elderflower liqueur matches the aquavit really well and you get a rich and rounded cocktail that can be used for anything from a welcome drink to a warm … Read more
In my world, the perfect drink: Old Fashioned. It is undoubtedly one of my favorites and certainly not a sweet one. Plenty of bitterness that pairs well with the sweetness and the taste of alcohol. In my work with GastroFun PREMIUM, I am fortunate to meet skilled culinary professionals and I have been taught by Burak Morali, … Read more
Bartender’s take on the classic American drink, Cosmopolitan. It’s simple, fresh, and tastes delightful. In my work with GastroFun PREMIUM, I’ve had the fortune of meeting skilled culinary profiles, and here I’ve been taught by Burak Morali, who has been a bartender for 20 years and among other achievements, secured 3rd place in the Danish … Read more