cocktails @ karriereBAR

the cocktails we serve are nordic twists on the cocktails you know and love. our cocktail selection follows the changing seasons. this entails that as you approach the bar you should abandon all hope of getting tropical fruit concoctions, or strawberry drinks in the middle of december. instead, rejoice at the chance of trying something new and regional. if the menu confuses you, just tell the bartender what you like, and we’ll set you up with a little som’in, som’in

// juices, fruits, marmalades, infusions and the likes are home made, fresh and organic when possible

happy hour

thursdays, fridays and saturdays // 8 pm – 10 pm
all cocktails in this menu // 60 // 2 for 100

(mojitos, LIITs, white russians, sex on the beaches and the like: you pay double!)

…

karriere in gin bible
the long awaited gin bible, ‘the bartender’s gin compendium’ by bartending legend and author gary ‘gaz’ regan first saw the light of day in the fall af 2009. in it you’ll find a recipe by our bar manager kristian – the only bartender in the whole of scandinavia to have a cocktail printed in this important book. this is the drink:

follow that black rabbit // 90
fernet branca, beefeater gin, freshly squeezed lemon and orange juice, and maple syrup

of course, we had to import a small shipment of books that we are selling in the bar:

the bartender’s gin compendium by gaz regan // 250
the set ( 1 book + follow that black rabbit cocktail) // 300

before dinner

classic // old cuban // 105
‘the libation goddess’ they call her in new york. tasting this cocktail you begin to understand why; this is an amazing blend of havana club 7 yo, sweet, sour, mint, angostura bitter’s and champagne

karriere // french affinity // 90
a pony of chardonnay, a touch of lemon juice and nudge from beefeater gin. finally, to add a bit of fruitiness, a wee splash of homemade rose geranium syrup. the result is a beautifully balanced, slightly dry, astringent cocktail – perfect before dinner

the karriere dry martini // 90
no funny business when making a dry martini: we pre-blend beefeater gin and noilly prat dry, spring water, bottle it and let it rest in our little freezer. served at a perfect -14 degrees celsius with a lemon zest to bring out the citrus in the gin: smooth, very cold – just the way a dry martini should be.
if you prefer yours differently (shaken; made from a different gin; with an olive; …) just tell us, we’ll make it

something fresh

karriere // mario mantequilla // 90
this might possibly be the best cocktail we’ve invented as of yet: peanut butter infused corralejo blanco with lemon juice, agave syrup and a touch of berries

karriere daiquiri // 90
we use fig-infused bacardi, shake it with lime and sugar and serve it with cinnamon dusted apple

karriere // the red cow // 90
- and an angry cow at that: fresh ginger juice mixed with taffel aquavit, lime, sugar and mint and topped of with organic ginger ale

karriere // voyeur baby // 90
a winning combination of green chartreuse, organic apple juice, lime, sugar and mint served under a cellery granité

something light and easy

classic // eastside // 90
freshness in a cup: cucumer, gin, mint, lime juice and sugar. perfect when you need a light pick-me-up. in the case you need extra sparkles ask for the eastside fizz

karriere // the two worlds-margarita // 90
friends from far and wide came together to tell you that yes!, you do like tequila: danish wild mint, lemon juice and tequila

karriere // london calling // 90
basically an iced tea made from earl grey, home made verbena syrup, a generous teaspoon of orange marmalade and lemon juice, with a bombay gin kick

something fruity

karriere // raspberry smash // 90
big and fruity, if anything: raspberry jam, bourbon, mint, lime juice and cranberry juice

karriere // red cross cocktail // 90
we created this drink for a red cross fund raiser / art expo: we used an amazing new danish gin, geranium, and subdued it with lemon juice, black berries, sugar and a touch of bubbly

after dinner

classic // alexander // 90
a classic after dinner cocktail that calls for gin, chocolate liqueur and cream, and just a hint of nutmeg. however, alexander has very large family – lots of siblings and cousins: lot’s of twists and tweaks of the classic recipe to try

before you go-go // 90
a shot of espresso, aquavit, bailey’s and sugar and a light sprinkling of licorice crystals on the surface

the bartender’s choice

karriere // poison ivy // 90
very seductive but very dangerous… and very green. absinthe shaken very hard and long with basil syrup and lemon juice. served over crushed ice

karriere // monster’s ball // 105
- it’ll cure the sick and kill the healthy: myer’s rum, wray and nephew over proof rum, ginger, honey, lemon, and ginger beer. served with a licorice spear dipped in dried raspberries

beer

carlsberg export // 40

from nørrebro bryghus // 45
stuykman wit, new york lager, ravnsborg rød, påske bock

from jacobsen // 45
dark lager / ekstra

import-øl // 45
corona / tiger / heineken

kopparberg cider // 45

on tap

carlsberg // 40
carls special / carls hvede / carls ale // 45
sving (10 cl.) // 10

soft drinks

sodas // 25
ramlöse water 70 cl, still or sparkling // 45
ramlöse water 33 cl, sparkling // 30
freshly squeezed or pressed juices // 45
fever tree organic sodas // 30
- ginger ale, tonic, tonic light, soda, bitter lemon, ginger beer

champagne

cava // gl. 70 / fl. 245

canard duchene // gl. 110 / gl. 590

canard duchene rosé // 750

canard duchene magnum // 1400

moët & chandon brut // gl. 110 / btl. 590

moët & chandon rosé // 750

moët & chandon vintage // 1100

mumm // 590

côte d’ or (rosé) // 695

perrier belle époque 1999 // 1500

dom perignon 2000 // 175

white wine

2008 / domaine begude / limoux /chardonnay // gl. 45 / btl. 200
-sleek with finesse

2008 / grüner veltliner / weinhoff grill // gl. 65 / fl. 350
-light and fruity with flowery aromas

2008 / bourgogne / macon cruzille les combettes // 500
-fresh and fatty organic chardonnay

red wine

2007 / grenache / ”R” // gl. 45 / btl. 200
-fruity sweet with a soft, full flavoured finish

2007 / merlot / cotes de bergerac cuvée antoinette // gl. 65 / btl. 350
-finely balanced biodynamic wine with well structured intensity

2008 / chateauneuf du pape / la cabotte // 500
-warmly spiced wine from southern rhône with

2007 / emilie géantet gevrey chambertin // 700
-a concentrated and delicate biodynamic burgundy

rosé wine

2008 / pink kiss / cotes du thongue / vin perlant // gl. 45 / btl. 200
- fresh with raspberry & mild sweetness

2007 / domaine de l’olivette / bandol rosé // gl. 65 / btl. 350
-classic & concentrated with long & juicy acid