Fjellbekk Recipe
Make Fjellbekk Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Honey-Ginger Cordial (makes ~3/4 oz)
Method
Honey-Ginger Cordial
- 1
Make the cordial
Combine honey and water in a small microwave-safe or stovetop-safe container. Add the sliced ginger. Warm gently for 20–30 seconds (microwave) or over low heat until honey loosens and mixes with water. Stir to combine, then let steep for 10 minutes. Strain out ginger and cool. You only need 1/4 oz for the cocktail; reserve remaining cordial refrigerated for later use (keeps 1 week).
Cocktail
- 2
- 3
Dry shake (if using egg white)
If using egg white for a silky texture, add the aquavit, Scotch, lemon juice, simple syrup, 1/4 oz honey-ginger cordial, and the egg white into a cocktail shaker (no ice). Seal and shake vigorously for 12–15 seconds to emulsify and build a creamy foam.
- 4
Wet shake
Add a large handful of ice to the shaker (whether or not you pre-dry-shook). Shake again vigorously for 12–15 seconds until the shaker is very cold to the touch and properly diluted (about 15–20% dilution).
- 5
Double strain and serve
Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to ensure a smooth texture and remove ice shards and any coagulated egg. The finished drink should be pale, slightly cloudy if egg white used, with a subtle herbal/anise aroma from the aquavit and a hint of smoke from the Scotch.
- 6
- 7
Notes on balance
Adjust the honey-ginger cordial between 0.25–0.5 oz and simple syrup by ±0.25 oz to taste depending on the sweetness of honey and the brightness of your aquavit. Use the Scotch sparingly — it should be a whisper of smoke, not dominant.
