Espressococktail with Fjording

This cocktail recipe is created by Jan Ivar Nykvist, one of the creators of the fabulous Maten vi deler-blog. Pictures are taken by his companion Mats Dreyer.

The drink, and the story behind, is presented beautifully in this blog post.

Recommended track while mixing: Mandolin Orange - Wildfire


In English (for 2 drinks):

2 dl Fjording
1 dl espresso
6 ice cubes
1 dl cream
6 coffee beans
6 freeze dried raspberries
6 chopped up hazelnuts, fried in a dry pan

Pour Fjording, espresso and ice cubes in a measuring jug. Stir until everything is cold. Sift away the ice cubes.

Whip the cream (not too much) and blend into the Fjording mix.

Pour the drink into two cocktail glasses and garnish with coffee beans, crushed freeze dried raspberries and hazelnuts.

På norsk (til 2 drinkar):

2 dl Fjording
1 dl espresso
6 isbitar
1 dl kremfløyte
6 heile kaffebønner
6 frysetørka bringebær
6 grovhakka hasselnøtter, rista i ei tørr panne

Ha Fjording, espresso og isbitar i eit litersmål. Rør rundt til alt er kaldt. Sil vekk isbitane.

Pisk fløyta til løs krem og vend inn i Fjording-blandinga.

Ha drinken i to cocktailglass og topp med heile kaffebønner, knuste frysetørka bringebær og hasselnøtter.