Skagerrak Society
Nordic Collaboration and a Modern Approach
Skagerrak Nordic Dry Gin was created through a collaboration of six bartenders from Denmark, Sweden, and Norway. The goal was not to produce another standard London Dry, but to develop a gin that reflects the character of the Nordic region and the coastal environment surrounding the Skagerrak strait.
The gin is built on a classic juniper backbone, complemented by botanicals typical for the North – sea buckthorn, rosehip, and subtle herbal and floral notes. The result is fresh, lightly citrus-driven, and well balanced. It is neither overly aromatic nor heavy, making it a suitable base for modern, clean cocktail structures.
When working with a gin like this, it makes sense to choose techniques that support its character rather than mask it.
Technique as a Tool
In the drink Skagerrak Society, the focus is on precision and control of each layer.
The infusion of peach liqueur with knotweed and torched lemon is prepared using an ultrasonic bath. Ultrasonic extraction allows for efficient release of aromatic compounds without excessive bitterness or thermal stress. The result is a cleaner and more stable aromatic profile.
We apply the same approach to citrus. Yellow grapefruit is clarified using the enzyme pectinase. Pectin naturally causes cloudiness and higher viscosity in juice. By breaking it down, we obtain a clear liquid with pronounced aroma and lighter texture. This allows the gin to remain more expressive within the drink.
Skagerrak Society
Skagerrak Society is a carbonated highball built on a balanced interplay between gin, bitterness, and subtle fruit notes.
Ingredients:
Skagerrak: 35 ml
Infused Peach Liqueur with Knotweed and Torched Lemon: 15 ml
Campari: 15 ml
Yellow Grapefruit (clarified): 60 ml
Peach and Jasmine Lemonade: 20 ml
CO2
Skagerrak remains clearly identifiable in the final profile. Peach and jasmine bring softness, Campari adds contrast, and carbonation provides lift and structure. The result is a fresh, clean highball with clearly defined balance.
Pectinase Yellow Grapefruit
To clarify the grapefruit, we use juice and the enzyme pectinase.
For 1 liter of juice, use 2 g of the enzyme. Pour the juice into a container, add pectinase, and incorporate it evenly using an immersion blender. Allow the mixture to rest for several hours until natural separation occurs.
Alternatively, use a sous-vide method for 2–3 hours at 45 °C, then strain through gauze.
The result is clear grapefruit water with pronounced aroma and lighter texture.
Skagerrak Society
Skagerrak was created through collaboration between bartenders. Skagerrak Society demonstrates how such a brand can be approached with technical precision and without unnecessary embellishment.
Modern bars today work with tools that allow better control over texture and aroma. The enzymes used in this drink are one of those tools — and they are available in our e-shop.
