Emily Vikre

Holiday Party Guide - New Year's Eve

I worked at a gallery for a few years, and at this place they played the same holiday music over and over.  I particularly remember hearing sumptuous voice of Ella Fitzgerald singing, "maybe it's much to early in the year, oh but I thought I'd ask you just the same, what are you doing, New Year's, New Year's Eve."  Which is a great song.  The first 500 times you hear it.  But anyway, my point here, really, is that maybe it's much too late in the year, oh but I thought I'd ask you just the same, what are you doing New Year's, New Year's Eve? 

My problem with New Year's is that I like bubbly drinks and sparkles.  A lot.  But, I also like being at home once 10 pm rolls around.  The solution?  New Year's at home with friends while still wearing sparkles!  It's doable.  I swear!  And, even if you've already got your New Year's plans figured out, we have some cocktail and food suggestions that are so dang good, you'll probably want to add them to your plans because you're not going to want to let this year end without giving them a try!  Read on...


The Bitter Frenchman - like a French 75, but with a sophisticated edge from a splash of Campari.

  • 1 oz. Boreal Juniper Gin
  • 1/2 oz. Campari
  • 1/2 oz. simple syrup
  • 1/4 oz. lemon juice
  • dry champagne, or other sparkling wine
  • Shake all the ingredients, except the champagne, with ice until chilled, then strain into a cocktail glass or champagne flute and top with the champagne.

Teatime with the Romanoffs - what you get when you take a Moscow Mule and replace the ginger beer with ginger syrup and champagne.  Completely worth fomenting a revolution for.

  • 3/4 oz. Lake Superior Vodka
  • 1/2 oz. ginger syrup 
  • 1/2 oz. lime juice
  • dry champagne, or other sparkling wine.
  • To make the ginger syrup, combine 1/2 cup finely sliced fresh ginger, 1/2 cup sugar, and 1/2 cup water in a saucepan.  Bring to a boil, simmer for a couple minutes, then remove from the heat and allow to steep for at least an hour before straining.  Refrigerate for up to a week.
  • To make a cocktail, shake the vodka, ginger syrup, and lime with ice until chilled. Strain into a coupe or flute and top with the champagne.

Old Lang Syne Fashioned - an aquavit and maple old fashioned. Old acquaintance may be forgot, but not this cocktail.

  • 2 oz. Voyageur Cognac Cask Aquavit
  • 1 tsp. maple syrup
  • 2 dashed orange bitters
  • Stir all the ingredients with ice until well chilled.  Strain into an old fashioned glass over a large ice cube.  Garnish with an orange twist, if desired.


Sauteed dates with sea salt - also known as one of the very easiest and very best appetizers I've ever made.

Spiced nuts - because it's not a party without bowls of nuts (I made this recipe without pretzels because of the number of us who are gluten free).

Butternut Squash compote and ricotta on toast - a) everything is good on toast and b) this butternut squash concoction is so good, you don't even need toast.

Fennel, apricot, and prosciutto salad - light but filling, and Italian-ish, which definitely equates to classy:  Trim and core 2 large fennel bulbs, then slice thinly with a mandoline and toss with 6 thinly sliced dried apricots.  Whisk together 2 Tbs. olive oil, 1 tsp. rice wine vinegar 2 tsp. lemon juice, and a tsp. each of dijon mustard and honey and a pinch of salt.  Use this to dress the fennels and apricots, then spread on a platter and nestle in torn pieces of prosciutto.

Orange, avocado, and olive salad - just because there are no vegetables growing at this time of year doesn't mean salads have to be boring:  Cut the peel off of 4 oranges, and slice them into disks.  Arrange these on a platter with sliced avocado (I used 2 avocados), a handful of olives, and a handful of fresh mint.  Drizzle with some lemon juice and olive oil and a sprinkling of salt.

Chocolate bark with mangos and ginger - follow these directions, and top the bark with chopped, dried mangos, chopped crystallized ginger, and a couple pinches of sea salt.  


a new Vikre

When we started this silly distillery enterprise, as an attempt to make sense of our lives and create something meaningful and rooted in its place, it was only natural to share our lives with you. Those of you who’ve been a part of things from the beginning have seen a lot. You’ve seen plumbing and construction, experimentation and foraging and recipe development, and a lot of cocktail pictures. But you’ve also seen our little distillery family grow into an awesome team of 25 people. You’ve seen our son Espen born and grow into an absolutely-age-appropriately-psychotic four year old. And you’ve seen our dog Squid gray considerably. Well, a new thing has happened; we’ve had another baby boy. This time it hasn’t gone the way we would have hoped. But things sometimes go sideways, that’s just part of the deal. Ask Dr. Seuss.  Here’s the story so far:

I’m sitting at the bedside of our new baby boy, Vidar. He’s a beautiful little guy with big eyes and pouty lips and a full head of hair. He’s lived outside the womb for a little over 10 weeks now. The entirety of that time has been spent in the intensive care unit at Children’s Hospital in Minneapolis. Vidar was born with a suite of structural heart abnormalities. We had about four days with him when, thanks to a magical medication that keeps the fetal circulation open, he seemed healthy. On the fifth day, he had surgery to repair his heart.

After what was by all measurable indicators a very successful surgery, Vidar did not recover the way his doctors expected. Deep one Tuesday night, about a week after the surgery, his blood pressure slithered out from underneath him, the way the waves carve the sand out from underneath your feet. The doctors revived him, in one of those TV hospital scenes where the room is full of doctors and nurses in gowns, shouting out medications and yelling things like “Don’t die on me now!” A study in the morning hours showed the walls of his heart were so thick that they couldn’t relax to let blood in to pump, like a muscle bound bro whose arms can’t hang down straight at his sides.

The doctors classified Vidar’s condition as idiopathic, meaning they didn’t know what caused his heart to swell. Over the weeks, we grew to like that word a lot. Something that arose mysteriously can disappear mysteriously, right? Instead of focusing on the negative possibilities, we just focused on hope, on positivity, on loving Vidar and appreciating the time we have with him. This worked on us. But more importantly, it worked on him.

After about a month of negative spiraling, Vidar slowly began to improve. Bit by bit they’ve been able to wean his medical support. He went from two IV poles dressed up like Christmas trees with bags and pumps and so many lines that they literally spent hours labeling and relabeling them, to now just a couple of pumps and lines. He went from IV sites in literally every limb, his neck, and his umbilical cord, slowly down to just one in his leg.

About two weeks ago they removed Vidar’s breathing tube. It was a complete and utter joy to see the bottom half of his face again. But Vidar became very agitated, and as he became agitated his heart would pump faster and faster, and his breathing would grow shallower and shallower, until the situation was quite dangerous. “I’m not sure he’s going to fly,” one of the doctors said. We just held him and bounced him and shushed him, attempting to calm him down, which is a challenge when you’re freaking out yourself. I felt a bit like the Heisman trophy, protecting the baby in my arms like a football, holding back the forces of re-intubation with a straight outstretched arm. As a short Jewish guy whose greatest hope on the sports field was to be picked second to last, this was a new feeling for me. But Vidar needed us to give him a chance.

It took about a week from extubation, but Vidar is a new baby now. He is calm. He’s gained some weight. They’re weaning his sedatives, so when he’s awake he’s more awake. Crucially, we can hold him now! So for most of every day, he’s lying in our arms in a rocking chair, just mooning up at us with his big deep eyes and cycling his feet like it’s the Tour de France. He’s begun to smile, and it’s like getting pierced in the heart with a happiness dagger every single time.

Emily and I instinctually tend toward privacy. Yes, we share some parts of our lives on the internet, but mostly the instagrammable parts, not the difficult stuff. Before Vidar’s birth, we were expecting to spend a week or two at the hospital, so we just put up maternity/paternity leave auto-replies on our email and skipped town. But the longer this has gone on, the more help we have needed. And our friends and family have stepped up in a way that surpasses imagination. Food and lodging and money have appeared just as we’ve needed them. And emotional support – visits and letters and pictures and candle lighting and toasts and prayers, have given us space to cry and be hugged. My faith that we have guardian angels, that there’s enough goodness in the universe to stand up the bad, has been restored. As I say that, I wonder if I ever really believed it until now.

Christmas is coming, and we have a very detailed plan to run around like chickens with our heads cut off, trying to balance the competing goals of being with Vidar, having a great Christmas with Espen and our families, ideally relaxing for a second, and eating a lot of Christmas cookies. We hope you have a wonderful holiday as well. New Years is approaching, and the days are beginning to get longer, and we are hopeful for Vidar’s continued healing and growth as the daylight returns. Please join us in praying for him and toasting to him and sending him healing vibes.



Joel & Emily


12 Days of Aquavit

The holidays have got us dashing through the snow - no sleigh needed. Today we unwrap the 12 Days of Aquavit, quite literally, 12 days of Aquavit recipes, guaranteed to make your spirits bright.

To find Vikre spirits in stores and online, click here!



Combine 1 ½ oz Øvrevann Aquavit, 1 oz St. Germain, & 3 oz blood orange juice. Top with a splash of soda water and strain into a glass over ice (unless it is realllyyy cold out)



Norsk Coffee

Add a shot of Voyageur Aquavit or Øvrevann Aquavit to a mug of strong coffee. Add brown sugar to taste and top with cream or a dollop of whipped cream.



Voyageur Manhattan

In a pint glass, combine 2 oz Voyageur Aquavit, 1 oz sweet vermouth, and 2 dashes Angostura Bitters. Add ice, stir, and strain into cocktail glass. Garnish with a cherry!



Norse Reviver

Add 1 1/2 oz Voyageur, ¾ oz Lillet, ¾ Cointreau, & ¾ oz lime to your shaker. shake all ingredients with ice, strain into a coupe.



Post-Parka Paloma

Make a grapefruit-sage syrup by stirring together 1/2 cup sugar, 1/2 cup grapefruit juice, and a small handful of sage leaves until the sugar dissolves. Allow to infuse in the refrigerator overnight. Then, stir together 3/4 oz. of the grapefruit-sage syrup, 1 1/4 oz. Øvrevann Aquavit, and a squeeze of lime in a tall glass. Add ice and top with soda water. Garnish with a sage leaf.



Aquavit Old Fashioned

Stir together 2 oz Voyageur Aquavit, 1 tsp maple syrup, 3 dashes of grapefruit bitters. Serve on the rocks.



AQUAVIT hot chocolate

Add one shot of Voyageur Aquavit or Øvrevann Aquavit to your cup of cocoa. Top with lots of whipped cream, AKA the best food group.



The In-seiche-able

Add 1 oz Øvrevann Aquavit, ¾ oz Ginger Liqueur (try Domaine de Canton),       ½ oz lime juice, shake all ingredients with ice, strain into a flute glass, top with brut (dry) champagne.



aquavit bobby burns

In a pint glass, combine 2 oz Voyageur Aquavit, ¾ oz sweet vermouth, and ½ oz Bénédictine. Add ice, stir, and strain into a coupe glass.




Combine 1 ½ oz Øvrevann Aquavit, 1 oz lingonberry juice (sub cranberry juice), 1 oz orange liqueur (Cointreau), ½ oz lemon juice. Shake with ice for 20 seconds and strain into coupe glass. 


Hot toddy

Put 1 ½ oz Øvrevann Aquavit, 1 Tbsp fresh lime, and 1 Tbsp maple syrup in your favorite mug. Top with hot water and stir until the maple syrup is dissolved. For an added twist, toss a few dried cranberries into your drink. Definitely eat them at the end.


traditional drink option

Sip ice cold aquavit straight, accompanied by a beer (preferably a pilsner). protip: Chill your bottle of aquavit by leaving it in the snow.


Holiday Party Guide - Cookie Party!!!!


'Tis the season folks!  And no matter what you're celebrating at this time of year, the long darks nights, and short days do beg to tinseled up with some festivities, plenty of parties with friends and family to remind us how cozy winter can be.  We love, loooove, gathering with friends and neighbors.  Our goal is always to host the party we want to go to ourselves.  And while that in no way makes us party experts, we still thought we'd share with you a few of our party plans for this year, in case you're looking for ideas and excuses for getting a few of your nearest and dearest together.  Just, you know, don't forget to invite us too! ;)

 First up, a cookie party!  Because cookies are even MORE FUN when you have drinks! and people to help with rolling and sprinkling!  And, Emily is so good at making cookies, hers have wound up in cookbooks.  Here's the sum total of your game plan:  Clear off as much counter space as you can in your kitchen, make the dough for a couple types of cookie ahead of time - so it's ready for rolling and baking right away - and gather up the ingredients to make some other kinds of dough with guests, then get ready for a flour-y and fun afternoon.  The great thing about cookie baking parties is they are the most fun when they are utterly casual and slightly chaotic.  At least, we tell ourselves that because we're pretty much always (more than) slightly chaotic.  

And here's what to serve!  

Here are some of our favorite cookie-making drinks:

Cedar Hot Toddy (makes 1)

  • 1 1/2 oz. Vikre Boreal Cedar Gin
  • 3/4 oz. lemon juice
  • 3/4 oz. maple syrup
  • 2-3 dashes Angostura bitters
  • hot water       

Stir together the gin, lemon juice, maple syrup, and bitters in a sturdy mug until well combined, then top with hot water.

Aquavit Milk Punch (makes 1)

  • 2 oz. Vikre Øvrevann Aquavit
  • 2 oz. heavy cream or half-and-half
  • a couple drops vanilla extract
  • 1/2 oz. simple syrup
  • nutmeg

Shake all the ingredients with ice until very chilled, then strain into a glass and sprinkle with a little grated nutmeg.  It's like egg nog, but no messing around with raw eggs!

For the kids (and chocoholics of all ages) make some perfect hot chocolate.  


And here are a few of our very favorite cookie recipes:

Serinakaker - a traditional Norwegian buttery thumbprint cookie

Em's magical cardamom currant snickerdoodles 

Hazelnut chocolate grahams - for anyone who is gluten and dairy free

and Dorie Greenspan's World Peace cookies


I'm pretty sure the best part of the holidays is the anticipation.  Baking cookies, putting up lights and decorations, choosing a tree, and opening a door of your advent calendar each day of December as you wait for Christmas to arrive.  Many of us have memories of opening up one paper door per-day to find a treasure.  Maybe you were one of the kiddos who had an advent calendar with chocolate behind each door, or who got to fish a small present from a pocket on a wall hanging.  (If you did, kid me was a bit jealous of kid you. Though I did love my paper calendar with surprise pictures.)   

But, let's be serious, grown-ups deserve advent calendars too, right?  

Conveniently... Advent has 25 days.  A bottle has 25 ounces of spirit.  

Coincidence?  I think not!

So, we made a sticker - complete with hand-painted rosemaling by yours truly (Emily) - that you can affix to your bottle and TURN IT INTO AN ADVENT CALENDAR!!!!!!  One little nip of spirit a day will keep you in the holiday spirit, wouldn't you say?!  I like the idea of having a sip of aquavit after dinner each day until Christmas as a brief moment of meditation and calm in the midst of the bustle of a busy season.  

We have them cutely printed up and ready for you to grab in our cocktail room at the distillery.  We also dropped a handful off at Mt. Royal Bottle Shoppe and Lake Aire, if those places are easier for you to get to.  They're totally free - no purchase necessary (though honestly, what's the fun of an advent bottle sticker without a bottle to put it on ;) ).  We just want to spread cheer and holiday anticipation.

If you can't make it to one of these spots, no worries!  

You can join in on the fun too!  All you need is a printer, a pair of scissors, and a bit of tape.  

Click here to download your Advent calendar plus step-by-step instructions!


I think Thanksgiving may be our best holiday.  Christmas is actually my favorite holiday because I really love candles and Christmas trees and advent calendars.  But, I think Thanksgiving is probably the best one.  I, like many of us, need reminders of the powerful effect of thankfulness.  I like to say I'm not a worrier,  I’m a, ahem, troubleshooter.  This means that to keep from getting down on life, I need to give myself little pep talks.  If I sit, and really, truly think about, and let myself feel thankful for, the many wonderful things I have – life, health, family, clean sheets (not that often, but it’s great when I do), creativity, the lake, branches against the sky, a nose (seriously, never forget to feel lucky that you have a nose on your face; stick figures don't) – I feel much better.  Sometimes, when I really feel like I'm messing up on things or something seems totally wrong, I make myself sit and feel thankful for the fact that I will somehow find the wherewithal and energy to make it better.  And I think it helps.  Which is like weird hippie voodoo combined with The Secret.  Soooo, let’s change the subject.  Pumpkin pie! Is really what Thanksgiving is about.  I look forward to it all year long.

Some of my best ever Thanksgivings have been celebrations with friends, rather than family.  Or, as it is now widely known: Friendsgiving.  I am thankful (eh, eh, see? Thankful!) to live near my family now, and we can celebrate Thanksgiving together.  But, rather than Thanksgiving and Friendsgiving being alternatives to one another, I now like to see them as complementary.  i.e. a way of getting two meals with pumpkin pie (or at least something like it). 

The most efficient and least stressful way of celebrating Friendsgiving, is to make it a potluck.  But, if your friends are anything like Caitlin, our media manager, they’ll all just bring chips and salsa.  So, if you are hosting, give your friends guidance as to what dish they should bring, based on their culinary affinity.  You can even send them a suggested recipe (or two) each.  That way, you’ll be sure to have a complete meal.  To help you plan, we have assembled a menu for you, tailored for an arbitrary – yet compelling, we think – cast of archetypal characters.  Which we made up entirely based on who could come to our actual potluck.  We’ve assigned each person something to make complete with a link to the recipe(s).


You the host:  Eschew a full-blown turkey for something simpler, but still Thanksgiving-y, by making turkey meatballs.  Accompany these with a super simple cranberry-apple chutney.  Then, make some mashed potatoes, or roasted sweet potatoes, or both!  And, as the host, you’re in charge of a welcome cocktail.  Here is a stunning seasonal favorite of ours that is easy enough that it requires no measuring, so you can set it out on the buffet and give basic instructions to people.

Pear Mule -  Add one shot of Øvrevann Aquavit to a tall ice-filled glass.  Top with a couple ounces of pear juice (or pear nectar) and a couple ounces of ginger beer.  Squeeze in lime to taste.


Your friend who can’t cook:  Tell them it’s ok, then ask them to bring crackers and a cheese plate (if they look bewildered, say: get a sharp cheddar, a brie, and a goat’s cheese, plus some olives).  And they can bring a bottle or two of red wine (my personal suggestion would be pinot noir from Oregon or New Zealand).    


Your friend who is a self-proclaimed foodie: Put them in charge of notoriously finicky Brussels sprouts.  They may have a favorite recipe already, but if not, ask them to make Momofuku’s zinger of a side, which combines roasted Brussels with a funky, spicy fish sauce vinaigrette.


*Your friend who worked on the farm during college:  They know what’s in season and what to do with it!  Ask them to prepare a medley of roasted seasonal vegetables, like these roasted root vegetables with miso-maple sauce.  (Tip: suggest that they use lime juice in the dressing instead of rice vinegar to give the earthy veggies extra brightness.)


Your friend who does CrossFit:  Let’s face it, in addition to talking about how many burpees they did that morning, they talk about bacon all the time, so tell them to bring something with bacon.  An especially delightful option is sautéed pears with bacon-mustard dressing.

*Your vegan friend: Make sure they have enough to eat by assigning them something substantial like roasted squash stuffed with wild rice dressing.  (Note: the linked recipe includes butter, but this can be replaced with olive oil to make the recipe vegan.)  If they’re willing, see if they could also make a mushroom gravy for everyone to enjoy.  (Tip: for any gravy, the flavor of the stock or broth makes a big difference, so for a vegan gravy, make sure the vegetable stock is really good. Adding some miso also adds more richness.)


Your friend who stress-bakes: Will probably be more than happy to be in charge of dessert.  If they are like me, nothing is more soothing for the soul than making pie crust.  In this case, by all means let them make the pie of their dreams.  But, if they’re one of the 98% of people who freaks out at the thought of making pie crust, suggest a crustless pumpkin custard accompanied by a plate of molasses-spice cookies.  You, as the host, can supplement with whipped cream (and if you’re extra on the ball, some sorbet or baked fruit for anyone who is vegan or gluten and dairy free).

Your friend who knows what amaro is: Can have their chance to shine by providing ingredients for a bracing after-dinner cocktail to aid the digestion.  Amaro and aquavit are both wonderful after a rich meal, so we came up with this digestif cocktail, if your friend is looking for inspiration.

The Bitter Norwegian -  Stir 1 ½ oz. Øvrevann (or Voyageur) Aquavit, ¾ oz. Cynar, and ¾ oz. sweet vermouth with ice to chill.  Strain into a glass over a large ice cube.  Garnish with a cherry, if desired.         


Skål!  Happy Thanksgiving friends! 

xoxo Emily

*Dish recommendations inspired by original recipes from Ellen Vaagen, Creator & Author of the food blog, Vaagen's Vegan Sauce

Follow Ellen on Instagram at @vaagensvegansauce

Opera inspired cocktails

The vast, horizon-encompassing presence of Lake Superior gives rise to more than daring outdoor pursuits and nature inflected spirits.  The Lake also inspires incredible art and music made in Duluth.  And, while the town may be better known for Low the Band and Trampled By Turtles, it is also home to a remarkable professional opera company called Lyric Opera of the North (LOON).  I sat down with LOON’s General and Artistic Director Sarah Lawrence to chat a little about opera in Duluth, and to get some cocktail inspiration.

EV: You've said before about LOON, "We always use our outdoor voices," which I love.  What exactly does that statement mean to you, though?

SL: We DO use our outside voices! Opera is a sort of distillation of the human experience, sung out loud by voices trained to be heard in giant rooms, over an orchestra, usually without amplification. Even when we’re singing softly, we have to accomplish that in a way that is audible to everyone in the room.  It is, essentially, trained yelling.  Opera is remarkable in the way it can knock us sideways with bravura and volume, or it can slay us with tenderness. Opera takes any – all - of the most intensely personal experiences of a human life: new love, hope, joy, heartbreak, anger, envy, grief, loss – and sings those things out loud.

I asked Sarah which arias, or other bits of opera music, would make the best inspiration for cocktails.  She gave me a few of her favorites, and I ran with it.


Sull’aria (The Letter Duet)

Marriage of Figaro, by Mozart

Countess Rosina’s husband, Count Almaviva has become infatuated with the lovely young Susanna, a servant in their household.  (Meanwhile Susanna is engaged to be married to Figaro.)  In this duet the Countess and Susanna come up with a plot to catch the Count in his attempted infidelity.  But, I think we should ignore the precise subject of the duet and focus on its ethereal quality.  This is the piece of opera music in the movie The Shawshank Redemption, about which Morgan Freeman’s character says, “to this day I don’t know what those two Italian ladies were singing about…I like to think they were singing about something so beautiful it can’t be expressed in words and makes your heart ache because of it…And for the briefest of moments, every last man at Shawshank felt free.”  As incandescent and light as a summer breeze tickling you through an open window, this duet deserves a cocktail with those same qualities.

  • 3 cucumber slices
  • 6 mint leaves
  • 2 oz. Vikre Juniper Gin
  • ¾ oz. lime juice
  • ¾ oz. St. Germaine
  • ½ oz. simple syrup
  1. Gently muddle the cucumber and mint in a shaker.  Add the other ingredients and shake extremely well.  Strain into a lowball over ice.  Garnish with more mint and cucumber.
largo factotum option 2.jpg

Largo al Factotem

The Barber of Seville, by Rossini      

You would likely recognize this aria because it is the one featuring “Figaro,” sung over and over again.  And there have been plenty of spoofs on it, most famously one from Bugs Bunny.  This piece marks the grand entrance of Figaro, the Barber of Seville himself, onto the stage.  In those days a barber was useful for much more than simple haircutting, and Figaro sings of all his many talents, from shaving to lancing boils.  All the women want him, all the men want to be him.  Everyone wants Figaro (according to him at least)!  I imagine Figaro to be the type of person who would waltz into a bar and order the most complicated cocktail possible, namely a Ramos Gin Fizz.  In this version, however, the classic has been livened up with a little Seville orange, in the form of marmalade.   

  • 1 oz. egg white
  • 2 oz. Boreal Juniper Gin
  • 3 drops orange blossom water
  • ½ Tbs. marmalade
  • ½ oz. (1 Tbs.) simple syrup
  • ½ oz. (1 Tbs.) fresh lemon juice
  • ½ oz. (1 Tbs.) fresh lime juice
  • ½ oz. (1 Tbs.) heavy cream
  • 1 oz. soda water
  1. In a cocktail shaker, whisk the egg white a little bit with a fork.  Then, add the remaining ingredients except for the soda water.  Shake with no ice for about 25 seconds. 
  2. Open the shaker up, add a cup of ice cubes, close the shaker and shake with ice for at least another 30 seconds (traditional Ramos Gin Fizzes were supposedly shaken for anywhere from 8-12 minutes!). 
  3. Strain through the cocktail strainer and through a mesh strainer into an 8 oz. glass (with no ice in it).  Gently add the soda water down the side of the glass, and serve.
vissi darte.jpg

Vissi D’Arte

Tosca, by Puccini

Opera is full of heart-wrenching arias, but Vissi D’Arte ranks among the very best of them.  This reflection on a life of art and religious devotion brings the whole opera to a standstill as the diva Tosca, who has been told she must give herself to the evil Baron Scorpia or else her love, the revolutionary Cavaradossi, will be executed, laments the impossibility of her situation.  “I have lived for art; I have lived for love…Why, why Lord.  Why do you reward me thus?” It is rich, nuanced, and bitterly gorgeous.  The Bijou, a stiff, complex cocktail named after jewels strikes me as the appropriate cocktail for Tosca.  This version uses Benedictine in place of Chartreuse and adds a cacao nib infusion for an extra bittersweet throatiness.     

  • 1 ½ oz. Vikre Cedar Gin
  • 1 oz. Cocoa nib infused sweet vermouth*
  • ½ oz. Benedictine
  • 1 dash orange bitters
  1. Stir all the ingredients with ice until well very well chilled (around 30 seconds).  Strain into a cocktail glass.    *To make cacao infused vermouth: combine 500 ml sweet vermouth and ¼ cup cacao nibs in a covered container.  Allow to infuse overnight then strain and store, in a sealed container, in the refrigerator.
der rosenkavalier.jpg

Hab Mir’s Gelobt

Der Rosenkavelier by Strauss

Possibly the most beautiful trio ever written.  In Sarah’s words: complicated, gorgeous, and DELICIOUS.  The trio is sung by the three central characters of the opera Der Rosenkavelier, her royal highness the Marschallin, the lovely Sophie, and Octavian – a young man, but the part is always played by a woman.  Octavian is in love with Sophie and has been working to save her from a ghastly marriage to a womanizing old man, who is royal but a boar.  Octavian’s plan succeeds largely because the Marschallin arrives on the scene and sets everything right.  This trio follows.  The Marschallin and Octavian have been lovers, and she sings of having always known he would fall in love with a younger woman but regrets it has happened so soon.  Meanwhile Octavian expresses his confusion between his feelings for the Marschallin and his love of Sophie.  And Sophie is generally bewildered by the whole situation and in awe of the Marschallin.  The piece develops to a sparkling rainbow of climax, the characters’ voices unite as they become of one mind, and the Marschallin releases Octavian and blesses his union with Sophie.  Inspired by the power of three women’s voices intertwining, this cocktail’s three main ingredients are each from a company that was founded by a woman: champagne from Veuve Cliquot, apricot liqueur from Marie Brizard, and gin from Vikre.  A small dash of rosewater is a nod to the silver rose that brings Octavian and Sophie to their first meeting.  (You can definitely use a different brand of champagne and/or apricot liqueur to make this cocktail, it’s just less symbolic.)

  • 1 oz. Vikre Spruce Gin
  • 1 oz. Marie Brizard apricot liqueur (or other good quality apricot liqueur, Rothman & Winter is excellent)
  • 3 drops rosewater
  • 3 oz. Veuve Cliquot, or other brut (dry) champagne
  1. Stir the gin, liqueur, and rosewater with ice to chill.  Strain into a flute glass or cocktail glass and top with champagne.
flower duet.jpg

Sous le Dôme Épais (The Flower Duet)

Lakmé by Léo Delibes

Another stunning duet for two sopranos, sung by Lakmé, the daughter of a Brahmin high priest, and her hand maiden.  The two young women go to pick flowers by the river and sing this duet.  During a moment alone, Lakmé is surprised by a British Officer.  A tragic (of course) love story ensues.  The flower duet is haunting in its sweetness and heady in its beauty, excellent qualities to inspire a cocktail.  In this cocktail, two strong spirits – cognac and aquavit – represent the two voices, the mix of vermouths is the supporting orchestra, and raspberry liqueur imparts a sweet floral quality.   

  • 1 oz. Vikre Øvrevann Aquavit
  • 1 oz. Cognac
  • ½ oz. Cocchi di Torino sweet vermouth
  • ½ oz. Dolin dry vermouth
  • ¾ oz. Chambord raspberry liqueur
  1. Stir all the ingredients with ice until well chilled.  Strain into a cocktail glass.

Into the woods

It's still camping season!  (In fact, if you're a crazy person like plenty of the people who live around here, even midwinter when it's below zero can be camping season.  You just need the right sleeping bag.  And maybe a dogsled team...)  And, one of the great joys of camping is warming up your innards with a simple cocktail at the end of the day.  

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We sat down with our friend Jake Boyce, who also happens to be the founder of the super amazing adventure guiding company Daytripper of Duluth, and we asked him for his favorite tips for making cocktails when you're out camping and working with a limited supply of (easily portable) ingredients. Unsurprisingly, he had plenty of advice based on his experience.  So, bring a flask or Nalgene of your favorite spirit and use one of these simple mixer ideas.

berry lemonade.jpg

Lemonade or lemon-lime electrolyte drink:  “Crystal Light lemonade is pretty much standard on all our trips, but any water enhancer/electrolyte mix is good,” says Boyce.  Just add some gin or aquavit to your lemonade once you’ve mixed it up, and there’s a drink right there.  If you have powdered ice tea with you as well, you can combine half lemonade and half iced tea with some vodka for a spiked Arnold Palmer.  Another option would be to smash some berries you pick along the trail with gin and add lemonade for a spiked berry lemonade delight!  If you use whiskey in place of the aquavit or gin, you have a trail whiskey sour.

Coffee:  You have coffee with you anyway, so you should certainly try using some for a cocktail.  Add some whiskey and brown sugar to a mug of coffee, and voila! Sort of Irish Coffee!  Use aquavit instead of whiskey and you’ll have a Norwegian Coffee.

camping coffee cocktail.jpg

Sugar or Maple Syrup:  It’s not a camping trip without supplies for oatmeal and pancake breakfasts, which means you probably have some brown sugar or maple syrup with you.  Maybe both.  Mix a little of either with some whiskey and a spoonful of water, and you have something that’s almost an old fashioned.  If you have some clementine’s packed with you for healthy snacking, so much the better.  You can use a bit of clementine peel as garnish.  Now you’re fancy! 

And for those cool evenings, Boyce says, “how about a hot toddy with whiskey or gin?”  Smash some berries with sugar.  Add a shot of your preferred spirit, and top it up with some hot water.  “Perfect star watching drink.”

Hot cocoa:  Never forget to bring packets of Hot Chocolate mix with you when camping!  The only thing more relaxing than sipping cocoa by your campfire in the evening while listening for loon calls, is sipping cocoa with an added splash of aquavit or whiskey while listening for loon calls. Bliss.

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The Most Important Meal


When you get a group of 20 rather creative people together to brainstorm ideas for theme nights, you get some pretty fun and silly results.  So far this summer we've hosted a "tropical goth" night, "nocturnal animals," and most recently, "breakfast for dinner."  What does that mean?  Cocktails inspired by waffles, eggs benedict, and Froot Loops, of course!  Next up: Northwoods Rodeo on Wednesday, September 27.  We have just started distributing our spirits in Texas with a new partner, Pioneer Wine and Spirits.  A couple of their employees lost their homes in the flooding from Hurricane Harvey, so we will be donating a portion of the proceeds from our theme night on the 27th to the fundraising efforts Pioneer has set up to support those families.



We are hiring!

UPDATE: Thank you to everyone who applied! This position has been filled.

Director of Distribution and Sales

Vikre Distillery is an award-winning craft distillery located in Duluth, Minnesota.  Founded in 2013, we make distilled spirits inspired by a passion for flavor and informed by our terroir. We have a fun, ambitious, committed team of 25 people and a sales network that spans 7 states. As we grow, we are looking for someone to focus on increasing our sales in existing territories and strategically growing our distribution footprint.


Leverage and grow distributor partnerships to advance sales

  1. Maintain & grow existing distributor relationships
  2. Design and implement programming, incentives, and discounts in partnership with distributors, including new product and territory launches
  3. Provide training and support to distributor sales force
  4. Lead expansion of distribution network, by building relationships and negotiating contracts with distributors in new territories nationwide

Provide strategic, well-coordinated leadership of in-house sales team

  1. Manage and analyze sales and depletion data to guide sales, distribution and marketing strategy 
  2. Manage, train and grow our team of brand ambassadors to represent the brand in all major territories
  3. Coordinate account-level sales support using in-house team, and provide direct sales support to key accounts

 Help guide brand expansion

  1. Partner with the CEO and President of the company to develop and execute overall brand, marketing, distribution and sales strategy 
  2. Partner with finance director to manage overall sales and distribution budget for maximum sales impact

Other duties as assigned


  1. Travel up to 50%, including driving
  2. Ability to work out of Duluth or Minneapolis/St. Paul
  3. Flexibility to adapt and thrive in a fast-evolving company and industry
  4. Integrity, independence, empathy
  5. Ability to get along with these people http://www.vikredistillery.com/meet-our-team
  6. Commitment to these values http://www.vikredistillery.com/triplebottomline/


  1. Minimum of 5 years experience in product sales and distribution, preferably in alcoholic beverages
  2. Prefer someone well connected in spirits distribution
  3. Demonstrated ability to lead and manage a team
  4. Proven negotiation and strategic leadership skills


  1. Base salary plus commission
  2. Health and disability insurance
  3. Generous vacation benefit

Next steps

  1. Send your info to joel@vikredistillery.com

New Menu


Your choice of four of our spirits, 

house tonic, soda & lime


_____ & TONIC - 7

Your choice of clear spirit,
house tonic, lime



Spruce Gin, Whimm's #1,
ginger soda



Øvrevann Aquavit, lime,
sugar, mint, fizz



Lake Superior Vodka, apricot wine,
green tea liqueur



Øvrevann Aquavit, herb liqueur, papaya, passionfruit, lime, angostura 



Honor Brand Hay & Sunshine Whiskey, pineapple vermoose, bitters



coffee-infused milk-washed
Øvrevann Aquavit, sugar



Strawberry-infused Juniper Gin, peppercorn simple syrup, lime, rosewater, lillet-ish foam



Choice of clear spirit, sugar, bitters, orange twist  

With Voyageur +3   With whiskey +5



Neat or on the rocks

*On Tap


NW Smokehaus salmon, salami, beet pickles, sweet spiced nuts, blue cheese ball with caraway brittle, dill butter, goat cheese, rye crackers




Click here for our cocktail room hours and tour information!


On Blending

Some thoughts from Emily Vikre.

A few months ago I sat in my office with an array of whiskey samples in front of me.  They were all the same whiskey from our distillery - Sugarbush Whiskey, a bourbon mash aged in a mix of barrels previously used for port and for bourbon - and they had all aged the same amount of time in our barrel room.  But, each sample – each taken from a different barrel – tasted markedly different.  I tasted, scribbled notes, and gradually decided which four barrels we would mix together to comprise our next release of this whiskey. 

Personally, I think of this as blending whiskey - and the person in charge of pulling barrels to comprise any given whiskey release is generally referred to as the blender - but in the industry, mixing whiskey barrels from one distillery is generally called vatting.  Unless a whiskey is a single barrel release, it is virtually always vatted.  On the other hand, blended is often a dirty word when associated with whiskey, denoting poor quality.  So, what gives?

As with many things, “blended” whisky was historically really good.  Then it earned a bad reputation because problems with quality arose, but has since begun to transcend its reputation in practice, if not in our psyches.  (As a side note, whether or not you put an e in whiskey depends on what country you’re in, and often varies based on which country’s whiskey you’re talking about)  In the mid to late 1800s in Scotland, blended whisky was developed to make a softer, more palatable alternative to the insanely heavily-peated malt whiskies that were being made at the many tiny distilleries dotting the country.  The blended whiskies combined malt whisky (distilled from malted barley) with gentler, smoother grain whiskies (made from any grain that isn’t malted barley).  Thus was born the likes of Johnny Walker, a blended whisky that still lives and reigns today.  But, in more recent years large quantities of high quality, long-aged single malt whisky started to become available lifting single malt to the throne as king of whisky.  At the same time, many blended whiskies had gradually begun to cut corners and costs by using lower quality grain whisky and sometimes adding neutral spirits which adds bulk without contributing any flavor, thus compromising the quality of the overall spirit.


Therein lies the rub.  Blending is not inherently bad, in fact it has the potential to be very, very good.  But any blend is really only going to be as good as the quality of the things you put into it.   Think of blending whisky like blending paint pigments (I’m into paint analogies lately).  Imagine you’re making a painting of a stormy sea that’s boiling blue-green-grey.  On your painter’s palette you have a nice brilliant green, a nice royal blue, and so on.  None of these colors will evoke the sea in the way you want to, so you mix drops of them together to create a new color.  The colors you choose to mix, as well as the proportion of each, will alter what the final color winds up being.  And, if one or two of the paints you use are bad quality, maybe really clumpy or thin so they don’t give good coverage, this will make the final paint worse.  However, if all the pigments you start with are nice, you can mix up precisely the blue-green-grey of the sea that you’re going for.

Some blended whiskies have returned to the approach of blending high quality whiskies to create something different and more balanced than any of the individual whiskies that go into the blend.  Compass Box, is a notable example of thoughtful blending that I find incredibly inspiring.  And I am delving into it myself because it is a fascinating art (plus, there aren't nearly enough women aspiring toward becoming master blenders!).   This is also the approach that has long been used in wine.  It is true that these days the single varietal wines have become popular in a way they never have been before.  We reach for the Cabernet Sauvignon, the Pinot Noir, or the Chardonnay, instead of the “red blend” or “white blend” because an unspecified blend may sound non-descript.  But, many, even most, of the world’s truly great wines are blends.  Blending the wine from different grapes allows a winemaker to work toward their perfect marriage and balance of fruit, acidity, tannins, and alcohol to create a wine that can be more fetchingly complex than a wine made from a single grape varietal.  A red Bordeaux, for example is usually a blend of Cabernet Sauvignon, Merlot, Cabernet Franc (and sometimes other grapes as well).  The Merlot’s plummy velvet softens the sometimes rigid structure and savory notes of Cabernet Franc.  The Cabernet Sauvignon boosts the other two with its powerful body and complexity.  And different estates in different years may make adjustments to their blends to create their own style and realize their own vision for what their wine should be.

Speaking of creating your style, many commercial winemakers also blend their wine to try to achieve consistency from year to year.  When a brand has a specific taste that it knows its customers are looking for, the winemakers blend together wine from their different storage vessels and even from different years to try to create a consistent product.  And this brings us back to vatting with whiskey because for large whiskey distilleries with a signature flavor, the only way to achieve this flavor is to mix together multiple barrels of whiskey because the fact of the matter is, every barrel of whiskey ages slightly differently from the next. Even in single malt Scotch, the word single in there means that it is from a single distillery, but not from a single barrel or even a single distillation run.  Your single malt will be a blend of multiple barrels with the goal of achieving the distiller’s vision of balance and complexity.  And that brings us back to me, sitting with my samples.  I chose barrel numbers 29, 31, 32, and 33.  It’s a lovely whiskey.                        


Faux-Jito Day

We would go crazy if we tried to participate in every booze-based holiday so we select a few favorites to celebrate each year. This year we swapped National Body Shot Day for something more refreshing - National Mojito Day.  Our lack of rum doesn’t stop us from participating.  It might not be traditional, but a Mojito made with our Øvrevann Aquavit is quite delicious.  

See for yourself!


Origins Unknown - an Aquavit "Mojito"

  • 2 ounces Øvrevann Aquavit
  • 12 mint leaves (plus 1 for garnish)
  • 1/2 lime (cut into four wedges)
  • 2 teaspoons fine sugar
  • 1/2 ounce soda water

1. Start with a highball or collins glass. 
2. Add sugar and lime wedges to your glass. Muddle. 
3. Put mint leaves into one hand and clap. 
4. Rub the mint leaves around the rim of the glass and drop into lime juice.
5. Fill your glass with crushed ice
6. Add Aquavit and stir gently until sugar dissolves.
7. Add a splash of soda water. 
8. Top with crushed ice, a spring of mint, and any other garnishes that tickle your fancy. We went with edible flowers and extra lime.

Father's Day

It’s father’s day! I’ve been a dad for a few years now, which doesn’t make me an expert by any stretch, but is apparently qualifying enough that Emily asked me to write this post. Also I have a pretty solid dad myself. Here’s what I know about being a dad:

1.     It’s really fun

2.     It’s sometimes rather impossible

3.     It’s a hell of a lot easier and less fraught than being a mom

4.     It’s  nonetheless very important

Given number three, father’s day feels rather irrelevant compared to mother’s day, so I tend to feel a little sheepish about it being celebrated at all. But hey, let’s not let that stop us! Bring on the pie!

Since father’s day tends to bring out the most stereotypical impulses in our consumer-society-cultural-marketing-apparatus, I like to respond by fully (if a bit ironically) inhabiting the stereotype. So here’s what I want for father’s day:

1.     A tie clip

2.     Breakfast in bed

3.     Power tools and/or a wheelbarrow

4.     Dinner on the deck featuring me as grill master

5.     A nice dram of whiskey

I could offer a host of more sensitive ideas, but who am I kidding? I make whiskey! I wear boots! I have calluses! I’m a walking embodiment of bearded working-manliness. At least that’s what Emily let’s me believe about myself while she does all the real work.

So for this father’s day, at the very least pick your dad up a bottle of whiskey. I’m partial to our Iron Range American Single Malt, which you can still buy at the distillery. Or make a less conventional pick and grab a bottle of Voyageur Aquavit, which is essentially whiskey for Vikings, and is available at most decent liquor stores in MN and WI and a few other states besides. That way you’ll support our family so I can go on being a dad.

But then probably also do what I’m actually hoping for this father’s day. Spend the day hanging out with your family. Go for some walks. Play on a swingset. Run through a sprinkler. And pretend it’s mother’s day by pulling your actual weight.

Happy father’s day fellas.


Mother's Day Menu

I am here today to tell you that Mother's Day is very important!  It's a time to celebrate the best mother you've ever had - your own mother - for all the love and care she has given you, and no matter how crazy she sometimes makes you :).  Now that I'm a mom, I've realized that I kind of feel more strongly about mother's day than even my birthday.  After all, all you do to get your birthday is be born.  But, being a mom, now that's hard work every day!  I don't need cards or presents or flowers for mother's day though, just some good time with my family.  And, I also definitely wouldn't say no to someone doing the cooking for me.  So, if you are the (excellent! thoughtful!) kind of person who makes breakfast for your mom or for your children's mom - or both! - on Mother's Day, I've gathered a lovely set of recipes for you.         

This menu is all inspired by my favorite way of cooking and eating:  food that's relatively simple, but made carefully and with awesome ingredients.  First prep a nice bowl of chopped fruit and berries.  And you should probably make some bacon as well (I find it easiest to cook bacon in the oven).  Then round out the brunch with a flavorful frittata (inspired by an old leek quiche recipe, but frittata is infinitely easier than quiche) and tender raspberries muffins. To drink, serve classic Greyhounds.  Make sure to use freshly squeezed grapefruit juice - preferably juice that you squeeze yourself because it is so much less bitter.  The traditional version of a Greyhound uses vodka, and our Lake Superior Vodka makes a stellar Greyhound.  BUT, a worthwhile thing to know is that fresh grapefruit juice goes with very nearly any spirit at all, and will be equally delightful with any of our gins or aquavits, if that's what mom prefers.  (I'm a big fan of aquavit and grapefruit juice, personally.)  And don't forget coffee, always coffee.

Leek and Feta Frittata (serves 4-6)

  • 1 lb, or a bit more, leeks
  • 1 Tbs. butter or olive oil
  • 8-9 large eggs
  • 1/2 cup cream or half-and-half
  • zest of one lemon, plus a squeeze of lemon juice (1-2 tsp.)
  • about 4 oz. feta cheese, cut into slices
  • Salt and pepper
  1. Heat your oven to 375F
  2. Cut the dark green portion off of the leeks and discard.  Slice the leeks in half length-wise, and rinse very well making sure to get rid of any grit or dirt between the layers.  Shake off as much water as you can, then thinly slice the leeks.
  3. Heat the olive oil or butter in an oven proof frying pan (use a 9-inch or so pan.  Like how all my measurements are "about" and "or so"?  Frittatas are really flexible.), then add the leek slices and sprinkle with salt and pepper.  Cook over medium-high heat until the leeks are very soft, about 8-10 minutes.  Remove from the heat.
  4. In a bowl, whisk the eggs, cream, lemon zest and juice, and some more salt (about 1/2 tsp.) and pepper.  Pour this mix over the leeks in the pan, then spread the feta slices across the top.
  5. Bake until puffed and cooked through, around 30 minutes.  Take out of the oven and allow to cool for 5-10 minutes before serving.  

Brown Butter Raspberry Muffins (Makes 10-12 muffins (depending on your tin filling tendencies)) I've found one of the keys to wonderfully tender muffins is to make sure your dairy and eggs are at room temperature. So, I usually set these ingredients out the night before.

  • 5 tablespoons unsalted butter
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup plus 2 Tbs. sugar
  • 1/2 cup buttermilk AT ROOM TEMP
  • 1/2 cup creme fraiche AT ROOM TEMP
  • 1 large egg, lightly beaten, AT ROOM TEMP
  • 1 egg yolk, lightly beaten, AT ROOM TEMP
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries (you could also use frozen - don't defrost if you do)
  1. In a small saucepan, melt the butter, and cook over medium heat, stirring nearly constantly and scraping the bottom of the pan as you go, until the butter turns brown and smells nutty. Mine takes about 7 minutes. Set aside to cool to room temperature or slightly warmer.
  2. Preheat your oven to 350F and grease, or line with muffin cups, a muffin tin.
  3. In a small bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the the sugar, buttermilk, and creme fraiche until totally combined. Whisk in the egg and egg yolk until smooth. Finally, whisk in the browned butter and vanilla.
  5. Add the dry ingredients to the wet and start to gently fold it together. When it is still quite lumpy and not fully combined, stir in the raspberries. Continue to stir gently just until you see no more dry patches. Don't overmix!
  6. Spoon the batter into the muffin tin, filling each well about 3/4s of the way (or a touch more) full.
  7. Bake for about 25-30 minutes, or until the tops are golden and a tester inserted in the center of one comes out clean. Let cool for just a minute or two, and then turn them out of the pan quickly (otherwise the bottoms steam) and cool briefly on a cooling rack. Then eat them warm, with plenty of butter, because that is really what one ought to do with fresh muffins.

Greyhound Cocktail

For each cocktail, add 1 1/2 oz. Lake Superior Vodka (or another spirit - I also recommend our Spruce Gin or our Aquavit, for example) to a glass with a couple cubes of ice.  Fill the glass with freshly squeezed grapefruit juice.

(If mom hates grapefruit juice, definitely don't make this cocktail.  I'd suggest something like a French 75 instead - Shake 1 oz. gin and 1/2 oz. each of lemon and simple syrup with ice.  Strain into a champagne flute and top with champagne.  You could, of course, also always make mimosas. Nobody ever didn't like a mimosa.)

Somewhere in the Middle of America

I know that we are located in what a lot of the country would consider flyover country (although I suppose it’s even more likely people think of our part of the Midwest as Southern Canada, ha).  On the national stage we’re always playing a fourth fiddle to the coasts and the south, and this, in spite of the many, many differences across the region, knits the Midwest together with a sort-of middle child syndrome.  People rarely notice us, no matter how good our grades are.  But, we know, and you know, that the midwest is rich with culture.  Because of this, we went into our first visit to Omaha with high expectations (even if most of our knowledge of Omaha was based on a Counting Crows song ;).  And they were certainly met.  Omaha has a hopping food and drinks scene combined with a close-knit sense of creative community and some of the sweetest people we’ve met anywhere.  In other words, it has all of the ingredients of the Midwest’s special sauce.


We threw ourselves right into the middle of things by hosting a cocktail competition. Cocktail competitions are usually the prerogative of huge liquor companies with equally huge budgets, but you know what they say: fake it till you make it!  Plus, what better way to meet a whole slew of super-talented bartenders and taste a barrage of super-delicious cocktails all at once, right?!  The night of the cocktail competition gathered bartenders from across the city at Spirit World for an evening of friendly rivalry.  All of the drinks were excellent, but the winning bartender rose to the top with cocktails that exhibited especially meticulous flavors and balance, and that we were floored to learn were almost sugar free - but more on that in a moment.


Our winner, Doug Strain, followed a circuitous path towards cocktailologizing.  After working for a spell in the medical field as a Certified Nurisng Assistant he decided he was tired of sticking needles into people’s fingers, and he trained to become a licensed massage therapist.  As a massage therapist he began to delve into the world of essential oils, learning all about botanicals and the wide ranging impacts that aromatics can have on an individual.  Meanwhile, he was becoming interested in cocktails and craft spirits, and he began to hang out at the Berry & Rye, a then-new craft cocktail room in Omaha, absorbing the action behind the bar.  When a job-opening popped up, he figured he might as well apply.  He basically blew the interview.  Instead of answers to questions about service and bartending, he gave blank stares.  But, as luck would have it, the faltering conversation eventually turned to aromatherapy, and Doug described all the work he was doing with botanicals and aromatics.  Some sort-of lightbulb must have gone off because the bar manager, Luke, called Doug back and told him that even though Luke was really looking for a bartender with experience, Doug was welcome to come start working as a barback and to begin learning cocktailing under him.  Doug spent a year and a half working his way up, honing his bartending skills and falling especially in love with the culinary aspects of cocktail creation.


And this is the part where, someday when Doug writes the book about his life and career, the action really begins.  He was about to take on the position of head bartender at Laka Lono Rum Club, a sister bar to the Berry & Rye and Omaha’s first tiki bar, when he got an urgent call from his doctor’s office.  They wanted him to come in immediately to discuss some lab results.  Cue the ominous music.  Doug was diagnosed with Type I diabetes.  This is the type of diabetes that is an autoimmune disease wherein your body attacks your own pancreas, shutting down your ability to produce insulin.  It’s really bad news.  It basically means that you have to monitor your blood sugar levels constantly and inject yourself with insulin several times a day otherwise your cells can’t absorb energy.  You also have to be really, really careful about how much sugar and other carbohydrates you eat.  In Doug’s own words, “just imagine the irony – I devote two years of my life to learning how to put sugar, ice and alcohol into pretty glasses for people and right before I get my chance to help lead a program to put LOTS of sugar, ice and alcohol into pretty glasses I find out that it’ll kill me if I drink it. Ha.”


For most, this would be the end of a career in cocktails, but Doug has risen to the challenge, exploring new sweeteners that don’t cause the spikes in blood sugar that regular sugar does.  And he’s taking it a step further, working to understand sugar-free cocktail making well enough that he can teach this different set of tools and principles to others in the industry.  After all, people with diabetes deserve to have just as much fun as the rest of us!  An important tool is the sugar alcohols, like xylitol.  They’re extracted from natural sources, and while they can be used in similar measurements to traditional sugar, they have a much smaller and slower impact on your blood sugar.  Even the sugars in fruit juices - even tart juices like lemon and lime - present a potential problem for diabetics, if they’re not carefully monitored.  Doug has discovered ways of combining citric acid for sharpness and citrus oils from peels expressed over the drink to trick your senses into tasting citrus.  You can see these clever techniques at play in his winning cocktails.

The Gimless

The Gimless is a riff on none other than the simple and delicious Gimlet.  Traditionally, this popular gin-sour variation is made with Four Roses lime cordial but these days, many opt for a version using fresh lime juice and simple syrup. Like any good mad scientist, Doug spends much of his time in his lab.  While experimenting, he discovered xylitol and citric acid can interplay in a way very similar to simple syrup and lime juice.  He put this carb-conscious mixture to the test in a few classic cocktail recipes, starting with the Daiquiri. And the Gimlet is basically a Daiquiri with gin instead of rum, and the rest is history. Doug’s favorite Gimlets use a stiff, aggressive, gin so he went with Boreal Spruce Gin to make the Gimless bright and bold.  


How to make the Gimless

  • 2 oz Vikre Spruce Gin
  • .75 oz xylitol gomme
  • .75 oz Citric Acid Solution

Shake and strain and express lime peel into drink. Garnish with lime diamond (Cut lime wheel and slice off edges to form square and set on pick)

The Improved Lavender Cocktail

Before the Old Fashioned was old fashioned, it was what people called a cocktail.  The original “cocktail” was composed of any spirit, plus sugar, and bitters.  In the late 1800s, the creative cocktail juices began flowing, ingredients like maraschino liqueur, absinthe, or otherwise were added, and the “Improved Cocktail” was born.  When Doug created his Improved Lavender Cocktail, he tried his recipe with each of our three Boreal Gins.  The Cedar Gin stood out for its unusual but friendly, soft, botanical elements.  The finished cocktail was garnished with a lemon peel and a cinnamon stick.  The sight and scent of the lemon peel and cinnamon stick garnishes promise a taste of a floral yet cozy cocktail, which is exactly what you get.  


How to make the Improved Lavender Cocktail

  • 2 oz Vikre Cedar Gin
  • .5 oz Sugar Free Cinnamon Lavender Syrup*
  • .25 oz Pierre Ferrand Orange Curacao
  • 4 dashes Absinthe
  • 4 dashes Creole Bitters (Peychaud's)

Build over ice sphere. Express lemon peel into glass and wrap around torched cinnamon stick for garnish.

*The Cinnamon Lavender syrup was created by double boiling 24oz of xylitol gomme syrup with 15 grams of dried lavender flowers and six 4 inch cinnamon sticks. By using the gentle heat from a double boil, the lavender isn't scorched or burned and it still extracts the flavors. Using the existing syrup as a base facilitates flavor extraction as well, as opposed to using water and adding xylitol later.

Doug has recently teamed up with Maven Social and has taken the position as Director of Maven Labs, a craft cocktail subscription service that will be incorporating his sugar-free ingredients into several of it's boxes in the upcoming months as well as selling them in stores.

Get more recipes from Doug on his blog, http://diabeticbartender.com/