Cocktail Detour

Very impressed by the new cocktail menu at The Garden. This is the somewhat secret courtyard of Man In The Moon and where bar manager Narges creates her wonderful drinks.

There are eight bespoke cocktails on the menu. The Garden Gimlet is made with gin, cucumber, dill and fino sherry and it represents the whole venue so perfectly. Because The Garden is such a cool place, nestled behind Man in the Moon’s more pub like exterior. In this secluded indoor courtyard, amongst plants and greenery - Narges Nazari ♊️ serves her creations, so much inspired by the place itself.

The Italian food menu certainly did not disappoint. Pizzas, Cotelettas and very tasty starters all made us so pleased. And then came all the desserts! Wow were they good!!

Well done Narges with the splendid cocktail menu! We understand how much effort went into it 🍸

A deep dive into Almqvist’s and Bex’s world of cocktails the other night. So much deliciousness, and exciting to sit next to Bex during dinner and hear all about her London Bar Scene experiences.

And oh yeah - she’s got a Swedish Punsch coming up, and it is stunning!

15 years in business calls for 15 dishes on an exclusive omakase menu. As Miss Voon and Jonas Svensson celebrate all these culinary years, so do we get to do, through this pre-set menu served between 14 September and 22 December 2026 (must be booked in advance).

Lobster taco is such a hit! Crispy, sweet and salty all at once. And the Sashimi Combo that comes along is pure paradise for us lovers of rawness. Absolute top quality. And house sake is served with it! Loved it so much 🍶

A Duck Rilette and Tempura Prawns are other favourites that follow. As is the Black Cod, a highlight for us with its miso and ginger notes. Extremely well made.

And then the desserts. What can we say - a heavenly platter for sure. The “Tearamisu” was so playful and full of taste, and the crème brûlée of course had exactly 15 spices in the recipe. So delicious.

All cred to chef Jonas Svensson and team for this stunning experience right up our alley. And a shoutout to Elina at Gastro PR - Master of all things Food & Beverage. You rock Elina!

PR / Invitation

CH*****NE COCKTAIL
here made with Languedoc bubbles

1 sugar cube
3 dashes Angostura Bitters
30 ml Cognac
dry Champagne/sparkling w**e to top with

In a tall glass add a cube of sugar and coat with Angostura bitters. Pour Cognac over and top with the dry sparkling w**e.

Such a classic, so classy!

Sauternes, not only for the desserts.
We learnt all about it during a lunch with Château Bastor-Lamontagne in the presence of Laura Dusser from the Château and negociant representative Jean Baptiste Dargelas from Crus et Domaines de France.

We’re preparing an article about this in Swedish over at vidglaset but we wanted to share some photos here as well. Truly spectacular bottles, a few of them are available at Systembolaget.

LETTER TO SIGRID
recipe by Richard Man

4 strawberries
100 ml cooled off rooibos tea with roses
50 ml lemon juice
40 ml agave syrup
Muddle the strawberries in a shaker then add the other ingredients and shake with ice. Strain into TWO ice filled w**e glasses, then top up with either kombucha or with alcohol free sparkling w**e. Garnish with strawberries.

This one is from popular book about alcohol free drinks.
Aren’t you tempted to try?

Jalapeño Sour, by

Non alcoholic gin, pineapple juice, Incredible Sour Mix, agave syrup and Tabasco Jalapeño. Garnished with raspberry powder.

From Richard’s new book: Alkoholfritt - Recept, Tekniker och Smaksäkra Drycker.

FAIR & WARMER
recipe from 1920s-1940s

60 ml aged rum
15 ml sweet vermouth
15 ml curaçao
Stir all ingredients with fresh ice and strain into a chilled coupe or martini glass. Garnish with an orange twist.

Super excited about this rum, Ron Tepuy Monumento - in Sweden thanks to Handpicked Wines. Tepuy is also the name of a Venezuelan mountain, and it’s as those ancient wilderness forces are almost captured in the bottle. This is a bold rum, aged for up to twelve years in former bourbon casks, then aged even further after that in sherry casks. The result is a rum with potent flavors and hints of spices, nuts, chocolate and wood. And all of this comes packaged in a particularly stunning bottle, with an unusual shape.

Ron Tepuy is available at Swedish Systembolaget, on order with article number 8242001. It is a bottle we will use both in cocktails, but also for neat sipping.