Cocktails on the menu
The spirits industry has never been more exciting or more poised for alterations. The demand for cocktails has increased over the last couple of years, as consumers expect higher quality and new experiences.
Unfortunately, we see many who aren’t able to meet the demand. A classic cocktail bar requires plenty of resources and a lot of preparation, which may seem chaotic to many. However, the art of making a cocktail does not have to be so difficult. All you have to do is; pick a glass, fill it with ice, pour the cocktail, decorate it and serve it with a smile. This applies in the case of choosing a Nohrlund pre-mixed cocktail. Cocktails are for everyone!
Cocktail & Dining
Cocktails are sneaking out of the bar and on to the dining table. Most of us stick to one kind of beverage during the evening, usually wine and beer, without considering the flavours of our meal. Cocktails can be an alternative and fresh contribution to your dinner, and it does not necessarily have to take a lot of time.
Nothing unites the season and the senses like a light spring menu consisting of tender carrots and roasted chicken. Our Orange cocktail fits incredibly well to this menu, as it is based on a classic London gin, which draws out all the flavours of the ripe carrots and adds body and sweetness to the fresh, cold-pressed apple juice.
"We want to change people’s thoughts, and eliminate the fear of mixing cocktails with dining"
– Søren Aamand
Roasted chicken breast with carrots, mini romaine and dill stowed cucumbers
Recipe by: Mikkel Laursen, Chef of the Year 2016.
Dinner for two
1 organic chicken breast
1 mini romaine
4 small carrots with tops
4 sprig of dill
2 egg yolks
2 tablespoons of sherry vinegar 200g of butter
5g of salt
Brown both sides of the chicken breast
in a hot pan with oil, and cock it for 12 minutes at 200 degrees in a preheated oven. Allow the chicken to rest untouched for 10 minutes.
Wash the romaine lettuce thoroughly, cut it in half and roast it on the cutting surface in the same pan. Add salt and pepper.
Peel the small carrots and roast them for 3 minutes in butter, and add salt and pepper as well. The butter is melted in a saucepan, and must be removed, when it begins to bubble.
Egg yolks, sherry vinegar and salt
are whipped carefully with an immersion blender. Simultaneously, add the
melted butter in small amounts until it is an airy sauce.
Make small balls or squares of the cucumber, mix it with chopped dill and stir it with the sauce.
Enjoy your meal!