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COCKTAIL RECIPES

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Recipe:
- 4cl Vodka
- 3cl Grapefruit juice
- 12cl Cranberry juice
- Dried lime for garnish
- Ice cubes

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Combine all ingredients into a Frederik Bagger lowball glass and garnish with dried lime.

Recipe:
- 4cl J&T Buckthorn Gin
- 1.5cl Rasberry syrup
- 1.5cl Lemon juice
- 1 Egg white
- fresh raspberries and lemon zest for garnish

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Fill the shaker with ice cubes. Then add the raspberry syrup, lemon juice, gin and egg white. Shake well and strain into a Frederik Bagger cocktail glass. Garnish with fresh raspberries and lemon zest. Enjoy!

Recipe:
- 4cl Elg Brandy
- 1/2 Peach (skinless)

- 1.5cl Lemon juice from Botanics and Fruits
- 20cl Swiss Mountain Spring Ginger Ale
- Dried lemon for garnish
 

Place the peach together with the lemon juice into a Frederik Bagger lowball glass. Use a muddler to crush the peach. Add the Brandy and pour the ginger ale over. Garnish with dried lemon.

Recipe:
- 5cl Maze Gin
- 1,5cl Cointreau
- 1cl Lemon juice
- 1 dash of blue curacao
- Ice cubes
- Lemon zest for garnish

Add all the ingredients to the shaker and shake well. Strain it into a Frederik Bagger cocktail glass and garnish with a lemon zest.

Recipe:
- 5cl Clumsy Bear Vodka or Origin Gin
- 20cl Grapefruit juice

- 1 Grapefruit wedge for garnish
 

Combine all ingredients into a Frederik Bagger lowball glass and garnish with a grapefruit wedge.

High Five

Recipe:
- 4.5cl Origin
- 1.5cl Aperol
- 3cl Grapefruit Juice
- 1.5cl Lime Juice

- 1.5cl Simple Syrup
- Dried lime for garnish

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Fill the shaker with ice cubes. Then add all other ingredients to the shaker. Shake well and strain into a Frederik Bagger cocktail glass. Garnish with a dried lime. Enjoy!

Recipe:
- 4cl Jim & Tony Pink Gin

- 20cl Swiss Mountain Spring Classic Tonic Water
- 1.5cl Elderberry Syrup

- 2 Lime wedges

- Blackberry

- Peppermint leaves for garnish
 

Place the blackberry together with the lemon wedges and the elderberry syrup into a Frederik Bagger highball glass. Use a muddler to crush the blackberry. Add the Gin and pour the tonic water over. Garnish with peppermint.