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)
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
