CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

THE PERFECT DESSERT

THE PERFECT DESSERT

Definitely one of our more difficult drinks to whip up but watch it pay off at your next dinner party. A delightfully tasty cocktail that combines the flavours of aquavit and chocolate, making it the perfect dessert.

Definitely one of our more difficult drinks to whip up but watch it pay off at your next dinner party. A delightfully tasty cocktail that combines the flavours of aquavit and chocolate, making it the perfect dessert.

Definitely one of our more difficult drinks to whip up but watch it pay off at your next dinner party. A delightfully tasty cocktail that combines the flavours of aquavit and chocolate, making it the perfect dessert.

Definitely one of our more difficult drinks to whip up but watch it pay off at your next dinner party. A delightfully tasty cocktail that combines the flavours of aquavit and chocolate, making it the perfect dessert.

Definitely one of our more difficult drinks to whip up but watch it pay off at your next dinner party. A delightfully tasty cocktail that combines the flavours of aquavit and chocolate, making it the perfect dessert.

SWEET

15 MIN

20% ALC

INGREDIENTS

INGREDIENTS

(1 DRINK) 

5 gr. chili

2 cl. lemon juice

2 cl. chocolate liquor

3 cl. BLACK TAFFEL AQUAVIT

1 cl. sirup 1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

5 gr. chili

2 cl. lemon juice

2 cl. chocolate liquor

3 cl. Black Taffel Aquavit

1 cl. sirup 1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

5 gr. chili

2 cl. lemon juice

2 cl. chocolate liquor

3 cl. Black Taffel Aquavit

1 cl. sirup 1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

GEAR

GEAR

 

tasting glass

A sharp knife

Measuring cup

Shaker

tasting glass

A sharp knife

Measuring cup

Shaker

tasting glass

A sharp knife

Measuring cup

Shaker

1. Slice the chili into 1 mm thin slices and divide the lemon.

1. Slice the chili into 1 mm thin slices and divide the lemon.

1. Slice the chili into 1 mm thin slices and divide the lemon.

1. Slice the chili into 1 mm thin slices and divide the lemon.

2. Add chocolate liquor and Black Taffel Aquavit to a shaker.

2. Add chocolate liquor and Black Taffel Aquavit to a shaker.

2. Add chocolate liquor and Black Taffel Aquavit to a shaker.

2. Add chocolate liquor and Black Taffel Aquavit to a shaker.

2. Add chocolate liquor and Black Taffel Aquavit to a shaker.

3. Add the chili slices and the lemon juice.

Make lemon juice by squeezing half a fresh lemon into your measuring cup. You can use a lemon squeezer if you own one.

3. Add the chili slices and the lemon juice.

Make lemon juice by squeezing half a fresh lemon into your measuring cup. You can use a lemon squeezer if you own one.

3. Add the chili slices and the lemon juice.

Make lemon juice by squeezing half a fresh lemon into your measuring cup. You can use a lemon squeezer if you own one.

3. Add the chili slices and the lemon juice.

Make lemon juice by squeezing half a fresh lemon into your measuring cup. You can use a lemon squeezer if you own one.

3. Add the chili slices and the lemon juice.

Make lemon juice by squeezing half a fresh lemon into your measuring cup. You can use a lemon squeezer if you own one.

4. Add syrup.

Make syrup by pouring 1 dl boiling water over 150 g of white sugar. Cool down and preserve in an air tight container. Refrigerated it stores indefinately.

4. Add syrup.

Make syrup by pouring 1 dl boiling water over 150 g of white sugar. Cool down and preserve in an air tight container. Refrigerated it stores indefinately.

4. Add syrup.

Make syrup by pouring 1 dl boiling water over 150 g of white sugar. Cool down and preserve in an air tight container. Refrigerated it stores indefinately.

4. Add syrup.

Make syrup by pouring 1 dl boiling water over 150 g of white sugar. Cool down and preserve in an air tight container. Refrigerated it stores indefinately.

4. Add syrup.

Make syrup by pouring 1 dl boiling water over 150 g of white sugar. Cool down and preserve in an air tight container. Refrigerated it stores indefinately.

5. Add egg white.

If you are using fresh eggs you can divivde yolk from whites by cracking open the egg and pour from one half shell to the other until divided. If you're using store bought whites you should have your head checked.

5. Add egg white.

If you are using fresh eggs you can divivde yolk from whites by cracking open the egg and pour from one half shell to the other until divided. If you're using store bought whites you should have your head checked.

5. Add egg white.

If you are using fresh eggs you can divivde yolk from whites by cracking open the egg and pour from one half shell to the other until divided. If you're using store bought whites you should have your head checked.

5. Add egg white.

If you are using fresh eggs you can divivde yolk from whites by cracking open the egg and pour from one half shell to the other until divided. If you're using store bought whites you should have your head checked.

6. Shake the mixture first without ice cubes as the egg whites easier gets frothy when at room temperature.

Shake mixture by moving your arms fast up and down while holding both sides of the shaker. Shake for 20 seconds.

6. Shake the mixture first without ice cubes as the egg whites easier gets frothy when at room temperature. Shake mixture by moving your arms fast up and down while holding both sides of the shaker. Shake for 20 seconds.

6. Shake the mixture first without ice cubes as the egg whites easier gets frothy when at room temperature. Shake mixture by moving your arms fast up and down while holding both sides of the shaker. Shake for 20 seconds.

6. Shake the mixture first without ice cubes as the egg whites easier gets frothy when at room temperature. Shake mixture by moving your arms fast up and down while holding both sides of the shaker. Shake for 20 seconds.

7. When moving the lid, the mixture shoud look like a thick foam with small air boubles.

7. When moving the lid, the mixture shoud look like a thick foam with small air boubles.

7. When moving the lid, the mixture shoud look like a thick foam with small air boubles.

7. When moving the lid, the mixture shoud look like a thick foam with small air boubles.

8. Add ice cubes and shake again, this time moving the the shaker further from yourself and than back towards yourself. repeat for 20 seconds.

8. Add ice cubes and shake again, this time moving the the shaker further from yourself and than back towards yourself. repeat for 20 seconds.

8. Add ice cubes and shake again, this time moving the the shaker further from yourself and than back towards yourself. repeat for 20 seconds.

8. Add ice cubes and shake again, this time moving the the shaker further from yourself and than back towards yourself. repeat for 20 seconds. 

8. Add ice cubes and shake again, this time moving the the shaker further from yourself and than back towards yourself. repeat for 20 seconds.

9. Using a strainer, add the mixture to the glass and top with cacao nibs.

9. Using a strainer, add the mixture to the glass and top with cacao nibs.

9. Using a strainer, add the mixture to the glass and top with cacao nibs.

9. Using a strainer, add the mixture to the glass and top with cacao nibs.

9. Using a strainer, add the mixture to the glass and top with cacao nibs.

Full recipe

Full Recipe

Full Recipe

Full Recipe

Caraway and Chocolate

Caraway and Chocolate

A few preparations before you begin: Make simple syrup by dissolving white sugar in hot water. 150 g of sugar and 1 dl water will give you just over 1½ dl syrup, or enough for 15 cocktails (but then you’ll also have enough for a daiquiri later). Then squeeze some lemon juice into a glass. 


Now we make the drink itself. Add all of the ingredients to a shaker, put the top on the shaker, without adding ice. Make sure it's tight and grip it firmly. Shake hard and short to froth the egg white. Then add ice, shake again, and strain into a wine glass.

Decorate with cocoa nibs. If it's too heavy becuase it's 3.30 pm and the sun is out, you can add a splash of soda, turning it into a fizz.

A few preparations before you begin: Make simple syrup by dissolving white sugar in hot water. 150 g of sugar and 1 dl water will give you just over 1½ dl syrup, or enough for 15 cocktails (but then you’ll also have enough for a daiquiri later). Then squeeze some lemon juice into a glass.



Now we make the drink itself. Add all of the ingredients to a shaker, put the top on the shaker, without adding ice. Make sure it's tight and grip it firmly. Shake hard and short to froth the egg white. Then add ice, shake again, and strain into a wine glass.

Decorate with cocoa nibs. If it's too heavy becuase it's 3.30 pm and the sun is out, you can add a splash of soda, turning it into a fizz.

A few preparations before you begin: Make simple syrup by dissolving white sugar in hot water. 150 g of sugar and 1 dl water will give you just over 1½ dl syrup, or enough for 15 cocktails (but then you’ll also have enough for a daiquiri later). Then squeeze some lemon juice into a glass.



Now we make the drink itself. Add all of the ingredients to a shaker, put the top on the shaker, without adding ice. Make sure it's tight and grip it firmly. Shake hard and short to froth the egg white. Then add ice, shake again, and strain into a wine glass.

Decorate with cocoa nibs. If it's too heavy becuase it's 3.30 pm and the sun is out, you can add a splash of soda, turning it into a fizz.

A few preparations before you begin: Make simple syrup by dissolving white sugar in hot water. 150 g of sugar and 1 dl water will give you just over 1½ dl syrup, or enough for 15 cocktails (but then you’ll also have enough for a daiquiri later). Then squeeze some lemon juice into a glass.



Now we make the drink itself. Add all of the ingredients to a shaker, put the top on the shaker, without adding ice. Make sure it's tight and grip it firmly. Shake hard and short to froth the egg white. Then add ice, shake again, and strain into a wine glass.

Decorate with cocoa nibs. If it's too heavy becuase it's 3.30 pm and the sun is out, you can add a splash of soda, turning it into a fizz.

A few preparations before you begin: Make simple syrup by dissolving white sugar in hot water. 150 g of sugar and 1 dl water will give you just over 1½ dl syrup, or enough for 15 cocktails (but then you’ll also have enough for a daiquiri later). Then squeeze some lemon juice into a glass.



Now we make the drink itself. Add all of the ingredients to a shaker, put the top on the shaker, without adding ice. Make sure it's tight and grip it firmly. Shake hard and short to froth the egg white. Then add ice, shake again, and strain into a wine glass.

Decorate with cocoa nibs. If it's too heavy becuase it's 3.30 pm and the sun is out, you can add a splash of soda, turning it into a fizz.

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SEED-EMCS No.

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DK35664653300 - DK35664653301

DK35664653300 - DK35664653301

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+45 20 77 13 79

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