#winter

In Focus

When Spirits Meet the Blue Mold

The first time I was served aquavit with gammelost – a small glass alongside a thick slice of cheese with onion rings – it was a revelation. The spirits lifted the cheese, the cheese gave depth to the spirits. Ever since, I've been chasing the perfect balance between salt, fat, and alcohol.

Magnus Mixmaster · 6 min

Guides

Five Winter Drinks That Call for Five Different Spirits

A cabin evening calls for something completely different from the après-ski bar. Here is the guide that matches spirits to situation – with taste profiles, price ranges, and concrete suggestions for the best moments of your winter holiday.

Magnus Mixmaster · 7 min

Recipes

When the Beer Bottle Becomes a Marinade – Three Meat Dishes Elevated

I've been grilling, frying, and slow-cooking meat for twenty years, but it took me a surprisingly long time to realize that the beer bottle in the fridge is just as important as the good oil. Here are three recipes where the beer actually makes the difference – from pork neck in a stout marinade to chicken thighs with IPA and citrus.

Kristine Craft · 7 min

Season

Ice That Changes the Taste – and Why It Matters

One large ice cube or crushed ice? The difference in the glass is bigger than you think. We take the temperature on ice crystals' influence on taste, strength, and experience – and test what actually happens to your drinks when the ice melts.

Ole Sommelier · 7 min

Recipes

When the Coffee Cup Becomes a Cocktail Shaker

Three spectacular espresso cocktails made with things you already have at home – no fancy syrups, just pure flavor and simple technique from the bartender's craft.

Magnus Mixmaster · 8 min

Season

Snow in the Glass: The Power of Norwegian Winter Water

Discover how meltwater from glaciers and mountains gives gin and beer a unique, clean taste – the water that shapes the best drinks of winter.

Ole Sommelier · 5 min

Recipes

Three Alpine Winter Drinks That Beat Mulled Wine

Mulled wine has had its moment. When the spice blend starts to feel predictable, it's time to draw inspiration from the Swiss, Austrian, and Italian mountains. Here are three traditional hot drinks that warm you better – and taste far more exciting.

Magnus Mixmaster · 6 min

Recipes

When the pot gives you the drink

Shallots, rosemary, and citrus peel from the weekend stew can become tonight's cocktails – without an extra trip to the store.

Magnus Mixmaster · 6 min

In Focus

Beer That Fills You Up Like Dinner

Pastry stouts and dessert beers so full-bodied they can replace a course. We taste our way through the generation TikTok calls "liquid cheesecake".

Kristine Craft · 8 min

Season

When Citrus Steals the Show

Winter's citrus fruits aren't just for gin and tonic. Blood orange, bergamot, and yuzu lift both dark porter and red vermouth in surprisingly delightful ways.

Ole Sommelier · 7 min

In Focus

Wine's Hidden Siblings Take Over the Dinner Table

Sherry, vermouth and port wine are no longer just aperitif curiosities. Now they're becoming all-evening drinks that elevate the winter dinner into something truly special.

Lars Lansen · 6 min