Lommebogen

This recipe in Lommebogen and Savoy is designed for 6 people, using glasses for measurements, and so I broke it down to one drink size. The only difference in the books is that Café Royal does not include absinthe in its recipe. This looks like a nice riff on a dry martini, with some orange notes and sweetness to round it out.

This is a classic drink which is basically a gin sour with the sugar swapped for curaçao, so I'm always game for that. Again, Axel is bringing on the sugar though. Equal amounts of cuaçao and sweet and sour (half lemon juice/half sugar) sounds like way to much sugar for a sour drink.

Lommebogen calls this a "cobbler," which it really isn't, but close enough. This is the classic summer drink, and it's perfect to have during a Copenhagen heat wave. Basically you have a gin lemonade, and it's lovely. There are all kinds of stories about how it got its name, and I'll let the Wall Street Journal provide some history for you. You can also find many variations on the Tom Collins, with other names that represent swapping out the main spirit, like John Collins is whiskey, and Juan Collins is tequila.

Another interesting vermouth cocktail, with two very different recipes here. Aside from the different spirits used, the emphasis, or lack thereof, is pretty marked between the two. The combo of apple brandy and gin doesn't sound terribly appealing to me on paper, so I'm curious how that one will come out. The modern recipe uses apple brandy and vermouth, with some dashes of bitters and simple syrup, which sounds like a better combination than the gin.