Icelanders take pride during the time of advent, in the weeks leading up to Christmas, in making as many cookies as they can. This cocktail was made in the spirit of lakkrístoppar which is a traditional Icelandic Christmas meringue cookie.
- 1.5oz Ólafsson Gin (or other light botanical gin)
- 2/3 oz brown sugar chocolate syrup
- 2/3 oz lemon juice
- 1 egg white
- 5 drops Saltverk Licorice Salt saline solution
- Chocolate or licorice candy (for glass garnish)
BROWN SUGAR CHOCOLATE SYRUP:
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1/4 cup Dutch process cocoa powder
- pinch of Saltverk Licorice Salt
- 3 1/2 tsp. Saltverk Lava Salt
- 1/3 cup water
First, make a 20% saline solution by dissolving the salt in the water, stirring until dissolved. Put solution in a dropper bottle for ease of use.
For the syrup, combine the dark brown sugar, water, Dutch process cocoa powder and a pinch of Saltverk Licorice Salt, over medium heat until sugar is dissolved and cocoa is incorporated. Set aside to cool.
For the Súkkulakkris cocktail, add all ingredients to a cocktail shaker with no ice. Put the top on and ensure that the shaker is well sealed. Holding the cocktail shaker tightly closed, dry shake all ingredients (without ice) for at least 30 seconds or until liquid stops making noise in the shaker (egg white will have foamed). Add ice to the shaker and shake again vigorously for 15 seconds. Garnish with chocolate or licorice candy of your choice.
Serves: 1Shop Licorice Salt