Vikre Cocktail Camp Pt. 2

More delicious recipes if you want to try to make our Cocktail Camp Menu at home!!!

Pepped For Camp Thyme

(originally named Peter Piper’s Pepper-ita)

• 1.5 oz. red bell pepper infused Juniper Gin*

• 0.75 oz. red bell pepper infused Aperitivo Classico**

• 0.5 oz. bell pepper thyme syrup***

• 0.25 oz. orange liqueur

• 1 oz. lime juice (we use a clarified version but regular will work fine)

• pinch of salt

• 2 dashes Tobasco sauce

1. Shake ingredients with ice to chill and strain into a coupe glass. Garnish with a lemon twist and a sprig of thyme.

*To make bell pepper infused Juniper Gin, combine one chopped red bell pepper with one bottle of gin and steep for 24 hours. Strain through a fine mesh strainer and pour back into the original bottle. Can be stored at room temp.

**To make bell pepper aperitivo, follow the same method with a bottle of Aperitivo Classico instead of a bottle of Juniper Gin! (you can also halve this recipe since you’ll only need half as much infused aperitivo as you will Juniper for making this cocktail)

*** Shred 2 seeded, chopped red bell peppers in a food processor. Place in cheesecloth and squeeze as much pepper juice out as you can get. Measure the volume of juice you get and add an equivalent volume of sugar to it. Warm this very very gently (it will boil over fast if you aren’t careful) on the stovetop, while stirring to dissolve the sugar. Remove from heat, add two large sprigs of fresh thyme and steep for 24 hours in a covered container. Strain through a fine mesh strainer. This syrup will keep refrigerated in a sealed container for up to two weeks.

Sweater Weather

(originally named Not Your Auntie’s Tiki)

• 0.75 oz. pink peppercorn infused Voyageur Aquavit*

• 0.75 oz. Spice-infused Hay & Sunshine Whiskey **

• 0.5 oz. Velvet Falernum (we make our own, but you can purchase it)

• 0.5 oz. pistachio orgeat***

• 0.5 oz. Amontillado Sherry

• 0.5 oz. lime juice

• 0.5 oz. pink peppercorn syrup****

• tiny pinch of cayenne salt

• Angostura bitters

1. Shake all ingredients except bitters briefly with ice to whip together, then strain into a glass filled with crushed ice. Dash angostura bitters over the top. Garnish with a lime wheel.

*Combine 1 cup of Voyageur Aquavit with 1/2 Tbs. crushed pink peppercorns. Allow to steep for a week, then strain through a cheesecloth lined strainer.

**Combine 1 cup Hay & Sunshine Whiskey with 1/4 of a cinnamon stick, 1 clove, 3 allspice berries, and one star anise. Steep for 3-4 days, then strain.

***Place 7 oz. pistachios into blender and pulse till fairly broken up. Add 2.5 cups sugar and 3 cups boiling hot water slowly. Carefully blend until quite smooth. Transfer to a heat proof container, cover, and steep overnight. The next day, strain through several layers of cheesecloth. This nut syrup can be kept refrigerated up to a month.

****Combine 1 cup water, 1 cup sugar, 3/4 Tbs. lightly crushed pink peppercorns, and a few crushed black peppercorns in a saucepan and bring to a simmer, stirring to dissolve the sugar. Simmer for 5 minutes. Allow to cool then strain. Store in the fridge for up to two weeks.

Love Chai’ld

• 1.5 oz. Cedar Gin

• 1 oz. Vikre Amaro Superiore

• 1 oz. sweet vermouth (we make our own, but you could use Dolin Rouge or Cocchi Vermouth di Torino)

• scant 0.5 oz. chai syrup*

• 2 dashes Ancho Chili bitters

• 3 dashes Angostura bitters

1. Stir with ice for 10 seconds then strain into a low glass over a large cube. Cut a coin of orange peel and squeeze it over the cocktails to express the citrus oils over it.

*To make chai syrup bring a cup of water to a boil, then stir in a cup of sugar and a bag of chai spiced tea. Stir to dissolve the sugar and allow the tea to steep for 30 minutes, then remove it. Cool the syrup before using. Keep in the fridge for up to two weeks.

perk you later

(originally known as Milk Punch 507)

Ok this one is a tricky one because making a milk punch of this sort involves making a big batch of cocktail, stirring in a dairy product, then adding acid to curdle the dairy so you can strain it out, leaving a cocktail that has some of the silkiness and creamy flavor still but is clear. If you want to give it a try, here’s how you do it!

• 20 oz. Vikre Vodka

• 20 oz. Overvann Aquavit

• 20 oz. coffee infused Aperitivo Classico*

• 15 oz. miso caramel**

• 8 oz. lime acid***

• 35 oz. whole milk

1. Combine the ingredients in the order listed in a very large glass jar or other mixing vessel. Allow to stand at room temperature for 3 hours. Do not agitate. After 3 hours you’ll have a mess of cocktail and milk curds. Carefully strain through wet coffee filters (this takes forever. You have to be very patient) until clear. Store in sealed container(s).

2. To serve, pour 4 oz. into a low cocktail glass over a large ice cube. Garnish with 3 coffee beans.

*Combine 1 bottle of Aperitivo with 1/4 cup coarsely ground coffee. Steep overnight, then fine strain through cheesecloth or a wet coffee filter.

**For miso caramel, combine 1 cup sugar with 2 Tbs. water in a heavy bottomed saucepan. Cook over medium high without disturbing at all, until the sugar has melted and started to turn an amber color and smells of caramel. Turn the heat to low and carefully whisk in 3/4 cup coconut milk (it will bubble and splutter so be careful!) and 2 Tbs. golden miso paste. Once the caramelized sugar has dissolved into the liquid fully, remove from the heat and stir in 1/2 cup Cedar Gin to finish.

***To make lime acid, combine 500 ml water with 20 g citric acid and 10 g malic acid.