The Spice cocktail from Stockhom’s Hernö Gin Bar is a hybrid between a Clover Club, spicy margarita and a Negroni
If you’re looking for a sour and spicy gin cocktail, look no further than Hernö Gin Bar in Stockholm’s Spice. Combining the best parts of a Clover Club, spicy margarita, and a Negroni, the most Scandinavian thing about this drink (other than the gin) might be the white fish you should part it with.
Name the cocktail.
Spice
What inspired the name? What’s this drink’s origin story?
We build our whole menu surrounding the concept of how we interact with flavors divided in 2 sections, so first we have the basic flavors which are the Palette, Sour, Sweet, Bitter, Salt, Umami.
And this cocktail is from the second section of our menu called senses, which are the flavors that aren’t based on the palette, more towards texture, feeling, scent and such. So this is Spice.
What other drinks belong in its family?
This is a hybrid between a Cloverclub, spicy margarita and a Negroni. Sour, fruity, spicy with a hint of bitterness från the aperol.
If you like sour raspberry and spicy cocktails you should try this drink.
What food is this cocktail best served with?
It goes super well with some white fish and a butter based sauce.
Ingredients
- 40 ml fat washed Gin *
- 25 ml raspberry infusion **
- 20 ml citric water ***
- 20 ml simple syrup (60/40 sugar/water)
- 2 dashes Peychaud bitter
- 1 dash saline solution (30% salt)
- Raspberry heart for garnish
- Directions
Shake with ice, strain over a big ice cube, garnish with raspberry jelly heart candy.
*fat wash – 1 bottle of Hernö Botanical Flavored Gin, 1 dl olive oil.
Mix gin & oil, let sit in room temperature for 1 hour. Put into freezer until oil solidifies, minimum 8 hours.
Strain away the oil. Keep for cooking, slightly gin flavored olive oil.
Pour the fat washed gin into a bottle. Good for 2 weeks.
**infusion – 1 bottle Aperol, 2dl elderflower liqeur, 4dl frozen raspberries. 10 cl habanero tincture. (Mix 1 bottle Hernö Dry Gin with 2 habaneros and 1 ancho chilli. Let infuse over night)
Mix all the ingredients, and let sit in fridge over night. Strain away the chili and raspberries through a cheese cloth. Pour into a bottle. Good for 2 weeks.
***Citric Water – 1 liter of water, 50g citric acid, 15g ascorbic acid, 10g tartic acid, 3g salt.
Mix all ingredients in a jar, and stir until all the acids are completely dissolved in the water.
Pour into a bottle good for ever.
