Vikre Cocktail Camp recipes pt. 1

Written By Emily Vikre

This fall, bartenders from across Minnesota joined us to learn, play, and craft cocktails together. We called it Cocktail Camp. Each Camper created a drink that became part of our fall 2024 menu. For the ambitious folks who want to try to create some of these cocktails at home, here are recipes for you!

Apple Rowin’ (originally called Idun’s Apple)

  • 1.5 oz. Øvrevann Aquavit

  • 1 oz. apple cider reduction (gently cook fresh apple cider to reduce by half)

  • 0.5 oz. pecan orgeat*

  • 0.5 oz. lime juice

  • 1 oz. aquafaba or egg white

  • tiny pinch salt

  1. Shake ingredients vigorously with ice. Strain into a cocktail coupe and garnish with a rosemary sprig.

*To make pecan orgeat, here is a good recipe

Moonlight breeze

  • 1.5 oz. Spruce Gin

  • 1 oz. Vikre Herbal Liqueur

  • 0.5 oz. simple syrup

  • 0.5 oz. lemon juice

  • 0.5 oz. grapefruit juice

  • 0.5 oz. aquafaba or egg white

  • small pinch salt

  • 1/8 tsp. activated charcoal or squid ink (this is totally optional - it gives the dark color)

  • 1 drop rosewater and 1 rose petal, for garnish

  1. Shake all the ingredients except the rosewater and petal hard for about 8 seconds (you want to emulsify and chill, but don’t shake too long because you don’t want to overdilute this one). Strain into a cocktail glass. Float the rose petal on top and drop in the rosewater.

Swish Swish, Fish (originally named fishy Business)

  • 2 oz. Herring-washed aquavit*

  • 1 oz. dry vermouth

  • 1 barspoon of pickled beet juice

  • a small piece of pickled herring and a small piece of pickled beet on a skewer, to garnish

  1. Stir all the ingredients except the garnishes with ice to chill well and strain into a cocktail coupe or martini glass. Garnish with the skewer of pickled herring and beet.

    * to make herring-washed aquavit: combine a bottle of Vikre Øvrevann Aquavit and 1/2 cup of pickled herring in a jar. Cover and allow to steep for a day. Freeze overnight, then strain the aquavit through a cheesecloth-lined fine mesh strainer.

Pumpkin RX

As with many of our recipes, this one requires a number of sub recipes! But you can do it!

  • 1.5 oz. “rum-spiced” aquavit*

  • 1/2 oz. Bristol cream sherry

  • 1/2 oz. pumpkin syrup**

  • 1/4 oz. coconut milk

  • bar spoon gingerbread syrup***

  • 2 oz. orange juice

  • 1/2 oz. lime juice

  • pinch of salt

  1. Shake ingredients briefly with ice, then strain into a tall, ice-filled glass. Garnish with a grating of fresh nutmeg.

*To make “rum-spiced” aquavit combine a cup of Øvrevann aquavit with 1/4 of a vanilla bean (cut in half lengthwise), a 2 inch piece of fresh orange peel, 1/4 of a cinnamon stick, two cloves, one allspice berry, 1 peppercorn, and a coin of fresh ginger. Steep for 5 days, then strain through a fine mesh strainer before using. Keeps indefinitely.

**To make pumpkin syrup cook a can of pumpkin puree (15 oz.) with 2 cups brown sugar, 2 cups water, 1 Tbs. pumpkin pie spice, and a pinch of salt over medium heat in a saucepan. Bring to a simmer, whisking to dissolve the sugar. After simmering for a couple minutes, remove from heat and allow to cool. Keeps for about 2 weeks in an airtight container in the fridge.

***To make gingerbread syrup, combine 1/4 cup dark brown sugar, 1 Tbs. molasses, a pinch of cinnamon, and a big pinch of ground ginger with 1/4 cup water. Warm gently in a small saucepan and stir to melt the sugar. Cool before using.

Vikre Cocktail Camp recipes pt. 1
Emily Vikre
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