This is the first cocktail I made with the Harahorn gin. Of course, given the origin of Harahorn gin in Norway, I had to call this a “Viking” Corpse Reviver. I stayed mostly true to the formula of the traditional Corpse Reviver with the sole exception that instead of mixing in the absinthe, I rinsed the cocktail glass with it and threw the excess part.

Next time, I will probably go with a lower amount of fresh lemon juice than the original recipe calls for. To me, at least, the sour citrus is overwhelming any traces of the sweet citrus (orange) or the junipers (and in this case the blackberries too).

Otherwise, as promised, with 92-proof gin, lillet blanc and Cointreau – not to speak of the 148 proof absinthe, this is sure to revive most corpses!!!

P.S. The way the Vikings played today, I might actually need a Falcons Corpse Reviver next 🙂

Here is another interesting gin from an interesting country – Norway!! I was not aware before this that Norway made any gins. In fact, this brand gin has been made for only 2 years (started in 2015). In their second year – 2016, they won the coveted San Francisco World Spirits Competition!

The name is derived from a mountain in the Hemsedal area (he distillery is in Grimstad) but their web site claims that they have been inspired a mythical figure – which looks alike a hare with horns. You can see the picture on the bottle label. As an aside, the word “harahorn” seems almost like the two English words – “hare” and horn” have been put together. Is Norwegian that close to English? I understand all SAS flights serve this gin.

Slightly more potent than standard gin at 46% ABV, this gin has the unique influence of blueberries. Other than the blueberries, it has juniper, of course, and rhubarb, angelica, wild marjoram, orange and bladderwrack (had no idea what this is till I looked it up; pretty interesting medicinal qualities; look it up).

The nose is predominantly juniper and citrusy. The palette is decidedly mellower than most gins. The sweetness of blueberries do a good job of softening the edges of the bitterness in juniper.

I will try some cocktails later with this. Corpse Reviver #2 is top of my list.

This cocktail was built up by Food and Wine magazine contributor Ryan Fitzgerald. Apparently, he was inspired by the taste of apple with peanut butter. I recreated the drink almost exactly the same way – except instead of almond syrup (Ryan used it to get close to the peanut butter), I used a dash of almond butter. The rest of the ingredients are gin, dry vermouth, apple brandy, apple juice and bitters.

Champagne and orange (mimosa) and Champagne with pink grapefruit juice.