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Brennivín in the New York Times

August 08, 2015 Joe S

Wow, it was really exciting to see this piece in the New York Times featuring one of the great Brennivín cocktails on the menu at The Up & Up in New York City.

Check out the article here, and visit Chaim, Matt and the crew at The Up & Up the next time you are in NYC. Try a Stone Crush...

Chaim Dauermann’s Stone Crush

1½ ounces Brennivín aquavit
½ ounce Dolin Blanc vermouth
¼ ounce Rabarbaro Zucca amaro
1 ounce Stiegl Goldbräu pilsner beer
1 cucumber, sliced
1 lemon

1. In a mixing glass, muddle three or four slices of cucumber into a juicy pulp.

2. Fill the mixing glass with ice, then add the Brennivín, vermouth and Zucca. Stir well. Lastly, add the Stiegl beer.

3. Strain the drink through a fine-mesh sieve into an ice-filled rocks glass.

4. With a paring knife or peeler, cut off a strip of lemon peel and twist it over the drink to express the lemon oil. Discard the peel.

5. Garnish with more slices of cucumber and serve.

Enjoy!

Kær kveðja,

Joe


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