My home country is famous for Danish Design, New Nordic Cooking and in cocktail circles for a certain cherry liqueur.
What is perhaps not as well known is the fact, that the name of that liqueur is just a translation error. In fact I may be the only one who knows this, as I just found an old, original document about this today April 1st.
The original name in Danish was closer to kirsebærsild, which translate to cherry herring.
I'm all about finding the roots of cocktails, in fact I fancy myself the equivalent of David Wondrich, Philip Greene, Ted Haigh, Jerred Brown and Jeff Berry rolled into one and divided by four - and then female of course!
When I don't see my self as an penguin - but even in that incarnation I would love this New Nordic Cherry Herring Cocktail.
So let's get mixing:
- 1 piece of pickled herring - about one square centimeter - and another one for garnish
- 6 cl snaps - aquavit to non-Danes - I used Brøndums which has just a mild caraway taste
- 3 cl cherry liqueur - I used the one at the back of my bar cabinet - and a little to the right
- 10 cl organic buttermilk - I used one that was close to the sell by date for the more authentic sour note
- 1 slice of Danish rye bread toasted for garnish and a snack
Shake hard for a good 30 minutes you want the buttermilk to froth.
Strain into designer low ball glass and garnish with a triangle of herring on a triangle of rye bread on a cocktail pick. Think one tiny little round of Danish smørrebrød.
You may have to double strain - unless you like bits of muddled herring in you cocktail.
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