Aska chef Fredrik Berselius, who we featured in our recent “Celebrate in Style” sale, likes to hit the woods for culinary inspiration. “It’s a natural thing for Swedish people — hunting for mushrooms, picking berries, or just spending time in nature. Using ingredients picked in the wild helps transport that Scandinavian food message.” As we learned during the shoot, same goes for his approach to mixology. His spruce cocktail wasn’t just the perfect aperitif for the robust, old world-style feast he cooked up for us, it’s the perfect holiday party quaff. “A spruce cocktail is refreshing and evokes memories in people’s minds,” says Fredrik. “It makes them think of a Christmas tree in Winter, and a stroll through the forest in the Summer.” In other words, it works no matter which hemisphere you might find yourself in this season. So without further ado here’s Fredrik’s recipe, which we trust you’ll enjoy just as much as we did.
1.5 oz Dorothy Parker gin
.75 oz spruce syrup*
.75 oz dry vermouth
.5 oz fresh lemon juice
Shake, pour, top with soda water, and garnish with a spruce twig and/or lemon wheel.
In a blender add:
9 oz fresh spruce in small pieces
34 oz ice water (cold water keeps the color)
2.2 lb superfine sugar
Blend for one minute or until the spruce is chopped entirely. Leave to soak for 10 minutes. Fine strain. Will stay good for up to one week in the fridge; can be frozen and defrosted only once, but do not allow its heat to reach higher than room temperature (in order to maintain the color).
Created by Selma Saur at Aska.