Culinary Canvas

Support Your Locals

An after-dinner cocktail made from locally-produced ingredients for a smack of Swedish summertime. Think dining al fresco, colourful cocktails, and endless golden evenings.

Word by Sophie Miskiw. Photography by Johan Ståhlberg. Drink by Richard Chille Man.

“Like a well-made dessert, this cocktail has several layers of flavours, textures, and temperatures. The akvavit and basil marry well with the raspberries and the kombucha gives the cocktail an extra layer of acidity with some added fizz. The aromatic nuttiness of the meadowsweet is a beautiful complement to the other flavours in the cocktail.”

  • Drink creator Richard ‘Chille’ Man

This cocktail can be made with or without alcohol. For the alcoholic recipe, scroll down the page

Non-alcoholic version

40ml Carlbaum’s Sthlm Dry (or an alcohol-free gin of your choice) 40ml Incredible Sour Mix (or 25ml lemon juice & 15ml sugar syrup) 30ml Natural kombucha 6 Basil leaves (one for garnish) 3 Fresh raspberries

Alcoholic version

40ml Stockholms Bränneri Akvavit (or gin of your choice) 40ml Incredible Sour Mix (or 25ml lemon juice & 15ml sugar syrup) 30ml Natural kombucha 6 Basil leaves (one for garnish) 3 Fresh raspberries

Foam flavoured with meadowsweet

Meadowsweet is a flowering herb native to Europe. Tastewise it resembles elderflower with honey tones, and was originally used by Germanic tribes to flavour their honey wine.

100ml Meadowsweet syrup (we got ours from Högtorp Gård) 50ml Water Egg white from one egg Soda siphon 2 Gas cartridges

Serve in a Kosta Boda Château tumbler (27cl)

How to make it with meadowsweet

Start by making the meadowsweet foam:

  1. Evenly whisk the meadowsweet syrup, water and egg white
  2. Put the mixture in a siphon and charge it with two gas cartridges
  3. Put it in the fridge for 30 minutes and shake before use

Note: If you want to make more foam mixture, just multiply the syrup, water and egg white. Don’t use more than two gas cartridges per siphon

The cocktail:

  1. Put all the ingredients aside from the kombucha and the foam into a cocktail shaker
  2. Shake with ice and add the kombucha before fine straining the mixture into a rocks glass filled with ice cubes
  3. Spray the foam on top of the cocktail and garnish with a basil leaf

How to make it without the meadowsweet foam

“The cocktail without the meadowsweet foam is still very tasty and interesting. It is like the classic Clover Club cocktail, but more refreshing and herbal.” -Richard ‘Chille’ Man

  1. Put the egg white (two drinks per egg), or 20ml aquafaba, in a cocktail shaker with all the ingredients besides the kombucha
  2. Shake it first without ice and then shake again with ice cubes
  3. Add the kombucha before fine straining the mixture into a rocks glass filled with ice cubes
  4. Garnish with a basil leaf

Word by Sophie Miskiw. Photography by Johan Ståhlberg. Drink by Richard Chille Man.