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.


Kær kveðja,



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