Síðan Skein Söl

5 cl. SÖL
2,5 cl. fresh lemon juice
2 cl. licorice-root syrup
1 egg white
Powdered dry red seaweed
Green tea

Mixologue Hrafnkell Gissurarson
Nostra Restaurant, Reykjavík.
www.nostrarestaurant.is

Hákuldi

25ml Honey (3 parts honey:1 Part water)

30ml Lime (only fresh)
60ml Hvönn
6 slices cucumber
shake vigorously
cucumber garnish
Mist of Angelica essence

Gestur

3 cl SÖL
3 cl dry vermouth (dry Martini)
2 cl Triple sec

shaken and poured into cocktail glass


Mixologue: Elna Tómasdóttir, Reykjavík.

Pinky

45 ml SÖL
10 ml Jägermeister
25 ml Lemon juice (from fresh lemons)
20 ml Grenadine

Shake and double strain into a cocktail glass
Garnish with lemon zest

Mixologue:
Davíð Daníelsson and friends, Reykjavík

Sigfried

An elegant cocktail accentuated by the red wine syrup
45 ml HVÖNN
15 ml Gran Marnier
25 ml fresh lemon juice
15 ml red wine syrup (700 ml red wine and 700 gr raw sugar)

Shake and double strain into a cocktail glass.
Garnished with lemon zest

Mixologue:
Bjartur Daly Þórhallsson, Reykjavík

Black Hole

Powerful, unique, different!

45 ml HVÖNN
15 ml Campari
15 ml Amaro di Angostura
15 ml Cocchi Americano
3.3 ml Liquerice syrup

Shake into a rock glass.
Garnished with orange zest and cherrie

Mixologue:
Davíð Daníelsson, Reykjavík

Morning Coffee

45 ml Hvönn
20 ml Sugar syrup (boil 700 ml water add 1050 gr sugar, stir)
25 ml fresh limejuice
8 leaves Mint
15 ml Kahlua

Shaken with ice and double strained into a cocktail glass.
Garnished with a Mint leaf.

Mixologue:
Bjartur Daly Þórhallsson, Reykjavík