1. Bramble shrub by Johan Claesson of Plateau wine bar and restaurant, Brighton
“The inspiration for this drink is the old Swedish tradition of foraging and preserving wild fruit – blackberries are particularly abundant on the Swedish west coast, where I am from. If you don’t have a cocktail shaker, an old jam jar works just as well.”
Shake all the ingredients with ice, then strain into an ice-filled tumbler. Garnish with the blackberry.
2. God shandy by Oskar Kinberg of Dabbous restaurant, London W1
“God means ‘good’ or ‘tasty’ in Swedish. Elderflower complements the hops in the beer well while whisky enhances the maltiness. It makes a fresh shandy with a long floral finish and good bite.”
Shake the whisky, cordial and juice with ice; strain into a half-pint glass. Add the ginger ale; top with lager.
3. Hyldeblomst by Micky Pearson of Norse restaurant, Harrogate
“We make this cool, refreshing cocktail with homemade elderflower cordial and serve it with lightly cured or pickled white fish.”
Muddle the cucumber and lime in a mixing glass, then add the gin and cordial. Shake with ice and strain through a fine sieve into a coupe glass. Garnish with a ribbon of cucumber threaded onto a cocktail stick.
4. North star by Kell Skött of Danish café Snaps & Rye, London W10
“This cocktail makes a great aperitif and it’s easy to make your own rye bread vodka (see recipe, below). Danes have been eating rye bread for hundreds of years and eat roughly 25kg of it per person a year! The vodka is also delicious served as chilled shots with Scandi snacks or used to add a nutty twist to espresso martinis.”
• 50ml rye bread vodka
• 12.5ml sugar syrup (see tip, below)
• 25ml freshly squeezed lime juice
• 25ml freshly squeezed orange juice
Shake all the ingredients together with ice and strain into a chilled martini glass.
5. Dill dallby Monica Berg of Pollen Street Social brasserie, London W1S
“Light and refreshing, this cocktail captures the flavour of Scandinavian summers at their best and can be easily scaled up to make a jug. Pair with both warm and cold seafood dishes.”
• 45ml London dry gin (or akvavit)
• 15ml fino sherry
• 15ml freshly squeezed lime juice
• 15ml sugar syrup (see tip, below)
• 1 sprig fresh dill, plus extra to garnish
Shake all the ingredients with ice, then strain through a fine sieve into an ice-filled tumbler. Garnish with dill.