Nordic Flavours | Gravlaks

This upcoming week will mark the end of an eventful october, and ending on a high note , with Prague, Amsterdam and Oslo all on the agenda.

First up on monday is Prague Bar Show. This will be the second time for me, but the first time presenting, which is extremely exciting!
I’m doing a seminar called Breaking Traditions | Nordic Flavours in mixology, which talks about nordic ingredients and flavours, as well as how to use them behind the bar, and what challanges you might face using traditional drinks such as beer and aquavit in new ways.

As part of my presentation, I will serve different tasters, and one of them will be gravlaks/ cured salmon paired with one of my favourite aquavits.
Even though there are a lot of excellent suppliers for gravlaks, I decided to continue an old family tradition, and make it myself – although I changed the recipe somewhat to match the pairing with the aquavit.

Gravlaks is super simple and delicious, and the best part when you’re making it yourself – you can choose the flavourings!

What you need

2 x 500 g salmon pieces ( Make sure they are equal in size not just weight)
100 g Sea salt
100 g granulated sugar
1 bunch of fresh dill
1 pinch freshly ground black pepper
1/4 tsp All Spice
3 tbs Becherovka


1. Clean the salmon, making sure there are no scales and bones, then rinse with water. Dry with paper towels.
Mix salt, sugar and spices in a bowl, then pick the dill from the stem and place in a different bowl. I prefer not to chop it, but thats just my personal taste.
Cover a baking trey, or cutting board with cling film, however – do not cut it, just leave it on the roll. This way you can easily wrap the salmon afterwards.

2. On the cling film, place a layer of dill equivalent of the size of your salmon, and then sprinkle the salt/sugar/spice mix on top. Drizzle the Becherovka over your salmon fillets, before placing the first salmon piece on top of the spices. Normally I would use aquavit or cognac for this, but seeing how I’m serving this in Prague, I wanted to use something local. I also think that the flavours of the Becherovka will match very well with the aquavit I’m serving.

3. After placing the salmon on top of the spices, add a new layer of dill and the salt/sugar/spice mix, before placing the second salmon fillet on top of that.

4. Cover the second salmon fillet with the last layer of dill and salt/sugar/spice mix, before wrapping it tight in cling film.
5. Leave it on a trey or a pan in the fridge, as it will leak, for 3-4 days, turning it over every 12 hours.
When it’s time to serve, just wipe off the dill and spices, then slice it and enjoy!


Moscow Bar show | Snapshots

Here’s some snapshots from this years Moscow Bar Show

Becherovka’s Magnificent Seven / George Nemec & Alex Kratena


Mama &  Papa’s Punch / Milk punchMIlk punch Milk punch & cookies

Perfectum Pippetum Cocktail / Old FashionedOld Fashioned

Parfumista / Sling

Willy Wonka Julep / Julep (with chocolate stones)

Max Warner / Chivas – Blending of an Icon.


Anistatia Miller / Havana Club
Moscow Seminars

Dev Johnson / Ballantine’sdev seminar

For some reason there’s always time to shop, even in a busy bar convention. Cocktail Ninja had set up shop, and both cocktail spoons, jiggers, bitter bottles and shakers managed to come home with us. I guess you can never have enough barstools.


Jack McGarry / The Dead RabbitJack McGarry

Salvatore Calabrese (& Peter Dorelli) / 100 Years Old Daiquiri100 years Sal&Peter SantiagoDavid

Last but not least – I finally found my scandinavian roots.



Bohemian Rhapsody

Greetings from Brno | Czech Republic!

This week is all about the 3 F’s – Family, Fun and Food – although I have a feeling there might be some drinks involved too.

Last night we went out for a couple of drinks, starting at Bar Kterŷ Neexistuje (The bar that doesn’t exist) in the city centre.  I had a Becherovka cocktail with cucumber and cider, which was very nice and refreshing, and we also tried a couple of the aged drinks on the menu.


It’s very funny how different drinks or foods always taste better when you’re in the country of origin.
I was never a big fan of  Becherovka before, and I still remember what, or what drink to be exact, won me over – the Becher Butter Sour at Hemingway Bar in Prague. To this day, it is still my favourite Becher cocktail!

Even so, I must admit, there has been an increasing number of shots coming my way lately.