Wish List | Moscow Bar Show Seminars

Good  morning everyone!

I’m on my way to Moscow, I have a new notebook and extra pens packed. Let’s go learn some new tricks!

Here are the seminars I’m hoping to see during Moscow Bar Show.

October 1st

Aki Wang

“Fine Art Mixology of Taiwan” – Aki Wang

Taiwan is definitely up there on my list of places I would love to visit, and I’m really exited about this seminar! Yesterday I tasted Kavalan, a taiwanese whisky, for the first time, so I’m definitely going to assume thats a good sign.

October 2nd

Brown & Miller

“You say there’s a revolution” – Anistatia Miller & Jared Brown

I’m always interested in what these two have to say, considering few people know more about drinking history and drinks in general.

“Pineau de Charente Presentation” – Kaido Laanet
I’m a HUG Pineau fan, so this is a must for me!

“Molecular Chattology” – Bek Narzi & Paul Tvaroh
Martini Bitter Cotton Candy. That’s all I have to say. Big fan of Paul Tvaroh, so any chance I have to listen to him, I’ll take!

Sean Muldon

“The Dead Rabbit Comes To Moscow” – Sean Muldoon & Jack McGarry

I haven’t had the opportunity to visit Dead Rabbit yet, so this is definitely a cool way to see what it’s all about.

October 3rd

Don Lee“Sherry Cocktails Past and Present” – Don Lee

Sherry Sherry Bang Bang – need I say more? I LOVE sherry! I’ve been to a couple of Don Lee’s seminars before, and I always find them both interesting and entertaining. I’m sure this will be great!

“The Yankee Way” – David Wondrich

Not completely sure what this is about,whether its spirits, traditions, drinks or more general – either way, I’m in!


Johnnie Walker House



I’ve never been to South Korea, apart form the 4 first months of my life, of which I can’t really say I remember much.
Naturally, I’m very curious, and I’ve thought about going several times, if for nothing else – to eat!

Browsing earlier today, I came across another reason to go – the opening of the third Johnnie Walker House, this time in Seoul.

For some reason, I’ve always loved the brand image of Johnnie Walker. For me, it’s one of those iconic brands, together with Campari, Fernet Branca, Tanqueray, that even if it didn’t taste nice, I’d still be a fan.

I’ll be the first to admit though, I’m a sucker for good marketing.

I’m also a sucker for good whisky, and luckily or should I say skilfully, JW Black Label has been my every-day-drinking whisky for years. Not that I drink every day of course, but you get the idea.

Being a HUGE fan of Mortlach (Single Malt that goes into the blend of JWBL) might explain why Black Label is my favourite, although Blue Label comes in second, which is funny since I’m also very fond of Royal Lochnagar, Single Malt which is at the heart of the JWBlue blend.

Anyhow, I wouldn’t mind drinking either in these settings!

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Packing for Moscow Bar Show

The high season for bar shows are about to begin, and Moscow is first up for me. I’ve never been to the MBS before, but from what I’m told – its huge. I’ll do a post about which seminars I’m most looking forward to over the weekend, but for now – I’m in the middle of packing for the seminar Alex & me are doing with ABSOLUT.

These are some of the things we’ll be bringing


One thing is sure – there will definitely be drinks!

Nordic Flavours|Nøgne Ø Beer

I love beer.
I’ve always loved beer, and in fact, up until a couple of years ago, beer was my drink of choice.  Of course, all that changed when I discovered I have gluten intolerance. Cruel.

Admittedly, I must confess I’m not the best at following my dietary restrictions, and from time to time I do still drink beer.

One of my favourite norwegian breweries is Nøgne Ø (Naked Island) from Grimstad, and throughout the years they’ve made some amazing brews. Here are some of my favourites:

The Tiger Tripel is light and strong , like you would expect , and for me it was love at first sip. I first tasted it in a blind tasting, and I was very surprised afterwards, learning what it was. Normally I would think this style to strong, and Tiger Triple with its 9%alc definitely needs to be sipped at a slow pace. It’s tough though, considering how delicious it is!

Nogne O

I first tasted the Citrus Hystrix IPA last year when I was preparing for a cocktail competition. I was hoping to use it as an ingredient in my drink, but unfortunately I later discovered it wasn’t allowed. Lucky for me it meant I suddenly had a couple of bottles to spare.

If you’re like me, Im a massive citrus freak when it comes to beers,  you’re going to love this IPA!
Its brewed with rye and oats – slightly dark for an IPA, and the citrus comes from tangerine and kaffir lime leafs.

Last but not least, Red Horizon, an ale brewed with the famous sake yeast No.7 from Masumi Sake in Nagano. The beer is fermented slowly at a low temperature, giving it heaps of the characteristic fruitiness of the yeast. Nøgne ø has made several editions of this beer, last one being in 2011, but I don’t know if they plan to continue. Currently the 2nd and 3rd editions are still available in Norway.

It’s quite rich, and at 12,5%alc, its definitely a beer for sharing with a group of friends.
Nogne O

Science and Cooking

I love the Science and Cooking series from Harvard University. It’s a bit geeky, but very educational and interesting to watch.
Chefs has always been a great source of inspiration and learning for me, and I’ve always been very fascinated with everything that goes on back of house in restaurants.

Wouldn’t it be great if they did a bar feature? I think that would be brilliant!

Here’s some of my favourite episodes

Design| Wine packaging

Although I’m not the biggest fan of bag-in-box wines, I must admit that I kind of like this concept by designer Natasha Shubaly.

I think its a fantastic gift idea, whether its for yourself or someone special. When I think of it, this might be a cool idea for this years christmas gifts.

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A trip down (menu) memory lane

Having an office day today, working on a new menu concept for a bar in Oslo.

I always start off my menu planning making mood-boards, finding it very inspirational, and useful, to visualise my ideas. It also makes it easier to present the concept to others at a later stage, and make your ideas transform into actual reality.


This menu will build upon nordic flavours, using seasonal ingredients and techniques, as well as local drinking traditions such as aquavit and beer.

Key words – simple, clean, rustic flavours.

This project also lets me work with my favourite designer, Frekk Strek, which I’ve worked with previously on all the menus at Aqua Vitae.
Finding a designer that understands what you want is so important, but finding a designer who understands what you want AND how to make your ideas even better is invaluable!

Our first, and opening menu, was simple, to the point and quite clean. We wanted to keep it simple, and let our guests get to know us and our drinks, without going to crazy.

AV Menus 429099_10151277422595541_1133087670_n

Our second menu was inspired by street/pop art and comic books, and we decided to let loose a bit more, meaning bigger flavours and louder design. We also started collaborating with different street artist, who displayed paintings inspired by the menu in our bar.


Our last menu, contrasting the previous, was inspired by fairy tales and had a more romantic feel to it. If I remember correctly, I think my spec said : “Imagine a cocktail book written as a fairy tale for kids last century”. I never imagined it to be this beautiful though.

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Celebrate with style | Martini 150 Anniversary

The 150th anniversary of Martini was celebrated this thursday at Villa Erba in Como. I was there to work the event, alongside some of the best bartenders in the world – lucky girl!
I had never been to this region before, so I was very exited coming here – even more so when I saw the venue. This might be the most stunning place I’ve ever been.

Arriving the venue, you see the beautiful villa with the hills surrounding lake Como in the background.

Martini 150

Oh, and of course – these beauties were there as well.

Martini2 Martini3

The usual suspects –
Erik Lorincz|American Bar at Savoy, Davide Zanardo, Alex Kratena|Artesian, Simone Caporale|Artesian and Daniele Dalla Pola|NU Loung Bar

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A party isn’t complete until there’s candy floss. Especially when the candy floss is made of Martini Bitter!
In the most secretive bar of the venue, Paul Tvaroh|Lounge Bohemia, was making delicious and untraditional Americano’s.

MArtini10 MArtini12 Martini16

Outside, in the garden, I had my Gelato bar – serving Martini Bianco and Martini Rosato gelato with different toppings.
How cool is that?
I especially love how they fitted the cart to match my outfit, or was it the other way around? Either way, it was so much fun!


Of course, the cheeky bartenders from the Racing Bar tried to sneak off with my bike – and my ice cream. Luckily, they gave it back once I threatened to take their frozen Negroni as payment.


This was a really fun event to work, and I must say, big up to the organisers for doing such a smashing job, down to the smallest details.
As we all agreed, we’re already looking forward to the next anniversary!

Buenos días from Barcelona!

I’m in beautiful Barcelona today, reunited with my fellow WE World Class 2013 winners.

We’ll be making drinks at an event later tonight, but for now, it’s time to enjoy. I’m hoping we might have time to visit some bars, but seeing how the schedule is quite tight, I might have to save it for the next visit.

This is my third time in Barcelona, but for some reason, I’ve never actually been here for more than 24 hours straight.
At some point that will definitely have to change, not this time though, tomorrow I’m flying on to Italy for another job.

For now, cheers/salud!



Bar Chocolat

This past friday I was invited to Bar Chocolat, a fashion week pop up, for a dinner and launch of Baileys Chocolat Luxe.

When arriving, we were guided through an exhibition where several contributors, including food duo Blanch and Shock, designer Petra Storrs and culinary alchemists Bompas and Parr, each had interpreted the sensorial experience of chocolate.

Bac Chocolat

The Bompas and Parr installation, which focused on aroma, let the aromas of chocolate escape whenever you opened the doors. Felt almost like a very decadent spa treatment.


Film director Tabitha Denholm showcasing the sensual pleasures of chocolate with a video art installation.


Then it was time to eat.

The menu this evening was created by Josh Evans, researcher at Nordic Food Lab, focusing on nordic flavours – a bit funny, seeing how 50% of the guests was nordic. Even so, it was a very nice experience.


The starter, which was served on a trey of crushed ice, had very crisp, clean flavours – I especially loved the gilt head bream and the kohlrabi.


The second course was served like a performance art routine, where the chefs would build your plate directly on the table in front of you.

meatpotatoesChefsbuild ovenfra

I really enjoy this kind of serving ritual. It makes you pay attention to each ingredient, which can lead to the rediscovery of an ingredient you might have forgotten you like –  roasted spelt grains. Yum

The second course ready to be enjoyed.


Oh, and this is how it looked when I was done. At least there’s no dishes right?