CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

CARAWAY AND CHOCOLATE

THE PERFECT DESSERT

THE PERFECT DESSERT

This drink pays off at your next dinner party. Rich chocolate delightfully matches our delicate aquavit in the perfect dessert drink.

This drink pays off at your next dinner party. Rich chocolate delightfully matches our delicate aquavit in the perfect dessert drink.

This drink pays off at your next dinner party. Rich chocolate delightfully matches our delicate aquavit in the perfect dessert drink.

This drink pays off at your next dinner party. Rich chocolate delightfully matches our delicate aquavit in the perfect dessert drink.

This drink pays off at your next dinner party. Rich chocolate delightfully matches our delicate aquavit in the perfect dessert drink.

SWEET

10 MIN

18% ALC

INGREDIENTS

INGREDIENTS

(1 DRINK) 

5 gr. chili

2 cl. lemon juice

2 cl. Chocolate Liqueur

3 cl. BLACK TAFFEL AQUAVIT

1 cl. Sugar Syrup

1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

5 gr. chili

2 cl. lemon juice

2 cl. Chocolate Liqueur

3 cl. Black Taffel Aquavit

1 cl. Sugar Syrup

1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

5 gr. chili

2 cl. lemon juice

2 cl. Chocolate Liqueur

3 cl. BLACK TAFFEL AQUAVIT

1 cl. Sugar Syrup

1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

5 gr. chili

2 cl. lemon juice

2 cl. Chocolate Liqueur

3 cl. Black Taffel Aquavit

1 cl. Sugar Syrup

1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

5 gr. chili

2 cl. lemon juice

2 cl. Chocolate Liqueur

3 cl. BLACK TAFFEL AQUAVIT

1 cl. Sugar Syrup

1 egg white

3 dl. large ice cubes

1 tsp. cacao nibs

GEAR

GEAR

 

Stemmed Glass

A sharp knife

Measuring cup

Shaker

Stemmed Glass

A sharp knife

Measuring cup

Shaker

Stemmed Glass

A sharp knife

Measuring cup

Shaker

1. Slice the chili into thin slices. Cut a lemon in half.

1. Slice the chili into thin slices. Cut a lemon in half.

1. Slice the chili into thin slices. Cut a lemon in half.

1. Slice the chili into thin slices. Cut a lemon in half.

1. Slice the chili into thin slices. Cut a lemon in half.

2. Combine chocolate liqueur and Black Taffel Aquavit in a shaker.

2. Combine chocolate liqueur and Black Taffel Aquavit in a shaker.

2. Combine chocolate liqueur and Black Taffel Aquavit in a shaker.

2. Combine chocolate liqueur and Black Taffel Aquavit in a shaker.

2. Combine chocolate liqueur and Black Taffel Aquavit in a shaker.

3. Add the chili slices and the lemon’s juice.

We recommend purchasing a handheld citrus squeezer.

3. Add the chili slices and the lemon’s juice.

We recommend purchasing a handheld citrus squeezer.

3. Add the chili slices and the lemon’s juice.

We recommend purchasing a handheld citrus squeezer.

3. Add the chili slices and the lemon’s juice.

We recommend purchasing a handheld citrus squeezer.

3. Add the chili slices and the lemon’s juice.

We recommend purchasing a handheld citrus squeezer.

4. Add simple syrup.

To make syrup, pour 10 cl boiling water over 150 g of white sugar and stir vigorously until mixed. Cool, and preserve in an airtight container. The syrup lasts for three months refrigerated.

4. Add simple syrup.

To make syrup, pour 10 cl boiling water over 150 g of white sugar and stir vigorously until mixed. Cool, and preserve in an airtight container. The syrup lasts for three months refrigerated.

4. Add simple syrup.

To make syrup, pour 10 cl boiling water over 150 g of white sugar and stir vigorously until mixed. Cool, and preserve in an airtight container. The syrup lasts for three months refrigerated.

4. Add simple syrup.

To make syrup, pour 10 cl boiling water over 150 g of white sugar and stir vigorously until mixed. Cool, and preserve in an airtight container. The syrup lasts for three months refrigerated.

4. Add simple syrup.

To make syrup, pour 10 cl boiling water over 150 g of white sugar and stir vigorously until mixed. Cool, and preserve in an airtight container. The syrup lasts for three months refrigerated.

5. Add egg white.

Use fresh eggs. Divide the white from the yolk by cracking the egg carefully over an empty vessel, and pouring the yolk from one half shell to the other until the white has completely collected in the vessel.

5. Add egg white.

Use fresh eggs. Divide the white from the yolk by cracking the egg carefully over an empty vessel, and pouring the yolk from one half shell to the other until the white has completely collected in the vessel.

5. Add egg white.

Use fresh eggs. Divide the white from the yolk by cracking the egg carefully over an empty vessel, and pouring the yolk from one half shell to the other until the white has completely collected in the vessel.

5. Add egg white.

Use fresh eggs. Divide the white from the yolk by cracking the egg carefully over an empty vessel, and pouring the yolk from one half shell to the other until the white has completely collected in the vessel.

5. Add egg white.

Use fresh eggs. Divide the white from the yolk by cracking the egg carefully over an empty vessel, and pouring the yolk from one half shell to the other until the white has completely collected in the vessel.

6. Shake the mixture first without ice cubes for ten seconds, to froth the egg white into the drink. A vertical shake of ten seconds is most effective.

6. Shake the mixture first without ice cubes for ten seconds, to froth the egg white into the drink. A vertical shake of ten seconds is most effective.

6. Shake the mixture first without ice cubes for ten seconds, to froth the egg white into the drink. A vertical shake of ten seconds is most effective.

6. Shake the mixture first without ice cubes for ten seconds, to froth the egg white into the drink. A vertical shake of ten seconds is most effective.

6. Shake the mixture first without ice cubes for ten seconds, to froth the egg white into the drink. A vertical shake of ten seconds is most effective.

7. Separate the shaker. The mixture should look like a thick foam with small bubbles.

7. Separate the shaker. The mixture should look like a thick foam with small bubbles.

7. Separate the shaker. The mixture should look like a thick foam with small bubbles.

7. Separate the shaker. The mixture should look like a thick foam with small bubbles.

7. Separate the shaker. The mixture should look like a thick foam with small bubbles.

8. Add ice. Close the shaker, and shake for ten seconds again to chill and dilute the cocktail.

8. Add ice. Close the shaker, and shake for ten seconds again to chill and dilute the cocktail.

8. Add ice. Close the shaker, and shake for ten seconds again to chill and dilute the cocktail.

8. Add ice. Close the shaker, and shake for ten seconds again to chill and dilute the cocktail.

8. Add ice. Close the shaker, and shake for ten seconds again to chill and dilute the cocktail.

9. Separate the shaker. Strain the drink into the stemmed glass. Top with cacao nibs.

9. Separate the shaker. Strain the drink into the stemmed glass. Top with cacao nibs.

9. Separate the shaker. Strain the drink into the stemmed glass. Top with cacao nibs.

9. Separate the shaker. Strain the drink into the stemmed glass. Top with cacao nibs.

9. Separate the shaker. Strain the drink into the stemmed glass. Top with cacao nibs.

Full recipe

Full Recipe

Full Recipe

Full Recipe

Caraway and Chocolate

Caraway and Chocolate

Prepare simple syrup. Dissolving 150 g of white sugar in 10 cl of hot water provides around 15 cl of syrup, and is preserved in the refrigerator.

Squeeze 1.5 cl of fresh lemon juice into the shaker. Combine syrup, egg white, sliced chilli pepper, and Black Taffel Aquavit in the shaker without ice. Tightly close the top, and shake hard to mix and aerate. Open the shaker, add ice, close and shake again. Strain the drink into a stemmed glass. Decorate with cocoa nibs.

Prepare simple syrup. Dissolving 150 g of white sugar in 10 cl of hot water provides around 15 cl of syrup, and is preserved in the refrigerator.

Squeeze 1.5 cl of fresh lemon juice into the shaker. Combine syrup, egg white, sliced chilli pepper, and Black Taffel Aquavit in the shaker without ice. Tightly close the top, and shake hard to mix and aerate. Open the shaker, add ice, close and shake again. Strain the drink into a stemmed glass. Decorate with cocoa nibs.

Prepare simple syrup. Dissolving 150 g of white sugar in 10 cl of hot water provides around 15 cl of syrup, and is preserved in the refrigerator.

Squeeze 1.5 cl of fresh lemon juice into the shaker. Combine syrup, egg white, sliced chilli pepper, and Black Taffel Aquavit in the shaker without ice. Tightly close the top, and shake hard to mix and aerate. Open the shaker, add ice, close and shake again. Strain the drink into a stemmed glass. Decorate with cocoa nibs.

Prepare simple syrup. Dissolving 150 g of white sugar in 10 cl of hot water provides around 15 cl of syrup, and is preserved in the refrigerator.

Squeeze 1.5 cl of fresh lemon juice into the shaker. Combine syrup, egg white, sliced chilli pepper, and Black Taffel Aquavit in the shaker without ice. Tightly close the top, and shake hard to mix and aerate. Open the shaker, add ice, close and shake again. Strain the drink into a stemmed glass. Decorate with cocoa nibs.

Prepare simple syrup. Dissolving 150 g of white sugar in 10 cl of hot water provides around 15 cl of syrup, and is preserved in the refrigerator.

Squeeze 1.5 cl of fresh lemon juice into the shaker. Combine syrup, egg white, sliced chilli pepper, and Black Taffel Aquavit in the shaker without ice. Tightly close the top, and shake hard to mix and aerate. Open the shaker, add ice, close and shake again. Strain the drink into a stemmed glass. Decorate with cocoa nibs.

FOLLOW OUR JOURNEY

FOLLOW THE JOURNEY

ADDRESS

CVR/VAT

Kløvermarksvej 70 D
2300 Copenhagen, Denmark

Kløvermarksvej 70 D
2300 Copenhagen, Denmark

CVR/VAT

CVR/VAT

3566 4653

3566 4653

SEED-EMCS No.

SEED-EMCS No.

DK35664653300 - DK35664653301

DK35664653300 - DK35664653301

CONTACT

CONTACT

GENERAL
info@copenhagendistillery.com
+45 26 72 28 08 

GENERAL
info@copenhagendistillery.com
+45 26 72 28 08 

R&D / EVENTS
Sune@copenhagendistillery.com
+45 26 70 47 00

R&D / EVENTS
Sune@copenhagendistillery.com
+45 26 70 47 00

 MANAGEMENT
brinks@copenhagendistillery.com
+45 26 72 28 08

 MANAGEMENT
brinks@copenhagendistillery.com
+45 26 72 28 08

 PRODUCTION
Lasse@copenhagendistillery.com
+45 20 77 13 79

 PRODUCTION
Lasse@copenhagendistillery.com
+45 20 77 13 79

SOCIAL

SOCIAL

Instagram and Facebook

TERMS AND CONDITIONS

TERMS AND CONDITIONS

PRIVACY POLICY

TERMS AND CONDITIONS

INSPECTION REPORT

INSPECTION REPORT

ORGANIC REGISTRATION

INSPECTION REPORT

Øko2Asset 4

ALL RIGHTS RESERVED  
COPENHAGEN DISTILLERY  © 2018