In researching the concept of hygge, we stumbled across a drink tradition that goes by the name of by the name of “velkomstdrink,” which translates to “Welcome Drink” in Danish (well, we think so, finding anything on the drink in English was challenging.) Given our penchant for cocktails, we knew that this would be a surefire way to get in the hygge mood. We worked with our friends at the great Dutch & Co. and Belle Isle Craft Moonshine to create a couple exclusive cocktails inspired by the concept of “good time drinks.” Put on your Nat King Cole holiday records, stoke the fireplace, and stir up a big batch of velkomstdrink. Ultimate hygge has been achieved. AKreher_MG_1893-1 Velkomstdrink A tart, refreshing spin on the Danish welcome drink that will cut through the richness of holiday fare, thanks to the use of fresh Granny Smith apple juice. Think of it as a more refined, less-sweet, winterized mimosa (no offense to mimosa lovers out there.) Check out Imbibe's tips for batching cocktails to serve in a punch bowl for a crowd. 2 oz Belle Isle Moonshine ¾ oz Orange Gastrique ½ oz Fresh Green Apple Juice Mix all ingredients Shake and strain Top with Blue Bee Cider (or alternatively, a sparkling wine) Garnish with a twist AKreher_MG_1903 Negroni Shine We put a southern bent on this nearly 100 (!) year old Italian classic and subbed in smooth-drinking moonshine instead of gin. We also highly recommend stocking your bar cart with Carpano Antica Vermouth. Its rich, sweet flavor adds a warm dimension to any winter cocktail calling for sweet vermouth. It's no wonder it's called the "King of Vermouth." 1 ½ oz Belle Isle Moonshine 1 oz Campari 1 oz Carpano Antica Vermouth (sweet vermouth) Lime Twist Combine moonshine, Campari, and sweet vermouth in an ice-filled Old Fashioned glass; stir gently and garnish with a lime twist. AKreher_MG_1927 Thanks to Belle Isle Craft Spirits. Cocktail recipes by Kirby Baltzegar of Dutch & Co. Dutch & Co. is located at 400 N. 27th St, Richmond, VA. Photography by Alexander Kreher.
December 04, 2015 — Molly Szkotak