This week we have Building the Plate: How Culinary Philosophy Plays into Building a Spirit with Gunnar Gislason.  Too often the kitchen and the bar are disconnected from each other. Hear from Gunnar, a Michelin Starred chef for his work at Dill in Iceland and Agern in New York, who partnered with Svöl Aquavit in the development process of their spirit. The process was a collaboration in tasting various Nordic ingredients in working to produce both a Danish and Swedish style version.  

I Do For Me

• 2 oz Svöl Danish-style Aquavit
• 1 oz Campari
• 1 oz Cocchi Torino vermouth
• Dash of red chili pickling liquid
• Dash of black pepper pickled cucumber juice
• Dash of bitters; Angostura or Orange
  

Stir in a shaker with ice. Strain into a rocks glass over a large cube.

Sponsored by Svöl Aquavit.  Part of the Tiki Tuesday Talks series.