Ingredients

• 1 oz(30 ml) NORSE cold espresso concentrate
• 1.5 oz (45 ml)Vodka (smooth, unflavored)
• 0.75 oz (22 ml) Coffee liqueur of your choosing
• 0.25 oz (7 ml) Simple syrup (optional)
• 3 Coffee beans, for garnish

Recipe

1. Place a martini glass in the freezer to chill for at least 5 minutes.
2. Add a full scoop of ice to your cocktail shaker.
3. Add your Nørse concentrate, vodka, coffee liqueur, and simple syrup if using.
4. Shake vigorously for at least 15 seconds to create a rich, velvety foam.
5. Double-strain through a cocktail strainer and fine mesh sieve into the chilled glass.
6. Garnish with three coffee beans centered on the foam and serve immediately.

(Warning: This recipe contains alcohol)

Ingredients

• 1 oz(30 ml) NORSE Hibiscus Concentrate
• 6–8 Fresh mint leaves
• 1 oz (30 ml) Fresh squeezed lemon juice
• 4 dashes Orange bitters
• 0.75 oz(22 ml) Honey syrup
• 200 ml Soda water
• 0.5 oz(15 ml) NORSE Hibiscus Concentrate (finish)

Recipe

1. Combine the hibiscus concentrate, mint leaves, lemon juice, orange bitters, and honey syrup in a mixing glass. 
2. Gently muddle the mint to release its aromatic oils without over-bruising the leaves.
3. Add 200 ml of soda water and fill the glass with ice.
4. Stir for approximately 30 seconds until well chilled and fully incorporated.
5. Strain into a highball glass filled with fresh ice.
6. Crown the cocktail with a ½ oz float of hibiscus concentrate, creating a striking visual contrast and an extra burst of floral flavor.

Ingredients

• 1 oz(30 ml) NORSE cold espresso concentrate
• 1 oz(30 ml) Bourbon whiskey
• 0.75 oz(22 ml) Irish cream liqueur
• 0.5 oz(15 ml) Dark crème de cacao
• 1 oz(30 ml) Heavy cream
• Grated dark chocolate, for garnish

Recipe

1. Place a martini glass in the freezer to chill for at least 5 minutes.
2. Full scoop of ice into your cocktail shaker and add the Nørse concentrate, bourbon, Irish cream, crème de cacao, and heavy cream.
3. Shake hard for 15–20 seconds, the cream needs to shake well to mix.
4. Double-strain into the chilled glass.
5. Shave dark chocolate over the top as garnish and serve immediately.

(Warning: This recipe contains alcohol)

Ingredients

• 1 oz (30 ml) NORSE cold espresso concentrate
• 2 oz (60 ml) Bourbon whiskey
• 0.5 oz (15 ml) Maple syrup
• 2 dashes Aromatic bitters (Angostura)
• Orange peel, for garnish 1 strip

Recipe

1. Fill a mixing glass or cocktail shaker with ice. 
2. Add the Nørse concentrate, bourbon, maple syrup, and bitters. 
3. Stir gently for 30 seconds to achieve optimal chill and dilution while maintaining the cocktail's smooth, spirit-forward character.
4. Strain into a rocks glass over a large ice cube.
5. Finish by expressing an orange peel over the cocktail to release its aromatic oils. Rub the peel around the rim of the glass and place it as garnish before serving.

(Warning: This recipe contains alcohol)

Ingredients

• Citrus orange syrup to taste
• 0.5 oz(15 ml) NORSE Hibiscus Concentrate
• 3 to 4 Fresh mint leaves
• 1 oz (30 ml) Fresh squeezed lemon juice
• 250 ml Soda water
• Mint and lemon, for garnish

Recipe

1. Combine the citrus orange syrup, hibiscus concentrate, mint leaves, and lemon juice in a mixing glass.
2. Gently muddle the ingredients to release the mint's aromatic oils and fully integrate the flavors.
3. Add 250 ml of soda water and fill the glass with ice.
4. Stir for approximately 30 seconds until well chilled and evenly combined.
5. Strain into a serving glass filled with fresh ice.
6. Finish with a fresh mint leaf and a slice of lemon, enhancing both the aroma and presentation of the drink. Serve immediately.