Akvavit is traditionally drunk as a cold shot — a good old skål — but these akvavit cocktail recipes show that there’s a lot more you can do with it.
Here, Michael Chiem talks about how they came to their takeaway cocktail selection, what they’re doing, and how PS40 is navigating the shutdown.
Some of the recipes below hew closely towards a classic construction with but a few ingredients, and more than a couple get geeky and utuilise fermentation techniques.
If you’ve spent much time in the Sydney bar scene, you may be familiar with Sarah Mycock. She’s has graced the floor of some of the city’s top venues, and Mycock’s resume includes stints at QT Sydney, Kittyhawk, The Lobo Plantation, and most recently PS40.
Visually arresting? You bet it is. The images are striking — those colours are something else — and the drinks are progressive and very much of the highest PS40 standards.
Luke Sanderson, national Glenfiddich ambassador, has worked closely with Thor Berquist of PS Soda and PS40 fame to create the range, each of which uses weird and wonderful ingredients from lands close to home, staying true to the ethos of PS Soda.
Inspiration comes from many places; creative types have tried to nail down the source of their muse since forever. But sometimes it’s as simple as asking the right questions.
The latest PS40 cocktail list is the first concept menu to come from the team, and the first most striking thing about it is the design. The cocktail list itself looks great, but it’s the way in which they’ve packaged up the drinks that really caught our eye.
Two bartenders from different worlds, countless rounds of trial and error, and three years of perfecting a passion now see the PS Soda official launch in the Australian market.
Here, Thor Bergquist and Peter Seabrook chat to Sam Bygrave about what’s happening at the home of the reigning Cocktail List of the Year, PS40.