New Himkok menu celebrates Scandinavia
Oslo-based cocktail bar Himkok has unveiled its latest menu, which celebrates local Scandinavian ingredients.
The 13-serve menu has been designed to evoke memories of Norway’s traditional sweet treats, with each cocktail centred around one ingredient.
Many of the cocktails are made using in-house components created in the bar’s on-site distillery, including aquavits, gins and distillates.
The menu’s development was led by bar manager Maroš Dzurus and Paul Aguilar, head of flavour research and development, alongside the Himkok bar team.
To represent Skolebrød, a typical Norwegian pastry, the team has created a cocktail called Bun, which is composed of fat-washed Buffalo Trace whiskey and Sazerac.
The cocktail known as Seabuckthorn uses the eponymous ingredient sourced locally alongside cloudberries, as well as an award-winning ice cream, Siddis Gelato, to recreate the flavours of the Norwegian dessert Multekrem.
The distillery’s own gin is combined with angelica root and honey sourced from a local producer to create a ‘perfectly balanced’ cocktail named after the natural sweetener.
The bar has also utilised local ingredients such as rhubarb strawberry wine from local winery Anikinic, fresh produce from Dagens Farm, herbs from Himkok’s collaboration with local greenhouses, and award-winning cheeses from Tingvollost and Voll Ysteri.
Himkok has also collaborated with multimedia artist and photographer Olav Stubberud to give guests the opportunity to scan a picture of a drink on their phone to bring up more details of the ingredients and how each serve has been made.
In our recent European Global Bar Report, Dzurus said he has seen an increase in the use of local products in bars.