It's Easter, it's spring, and the kitchen already smells of rosemary and garlic. You've roasted lamb, made stock, and now you're sitting with a pot full of gold – literally. Because while the rest of Norway pours the lamb stock down the drain after making sauce, some of us are starting to see things a little differently.
The trend of so-called savory cocktails – drinks with salty, umami-rich flavors – has truly taken off internationally in recent years. Bartenders in London, New York, and Kyoto are experimenting with bone broth, fermented vegetables, and smoked herbs as bases for cocktails. And what is more Norwegian and more quintessentially Easter than reduced lamb stock?
The secret is reduction and balance. A base that is too strong overpowers everything else – you want a concentrated, clean expression of lamb with hints of herbs and vegetables, not a pot of broth in the glass. Reduce the stock to about one third of its original volume, skim it thoroughly once cold, and strain it through a cloth. Then you're left with something resembling a very fine, lightly salted and aromatic fond.
From there, the road to something magical is short.
Recipe 1: The Lamb & The Citrus – a savory Sour
This is the easiest entry point. The acidity from the lemon cleans up the richness of the stock, and the egg white gives a silky foam that truly impresses.
Ingredients
- 3 cl reduced lamb stock (skimmed and chilled)
- 2 cl freshly squeezed lemon juice
- 1.5 cl freshly squeezed grapefruit juice
- 3 cl Oslo Håndverksdestilleri Ryggsekk Påskesnaps
- 1 cl honey syrup (equal parts honey and water)
- 1 egg white
- A sprig of fresh tarragon for garnish
Method
- Add all ingredients to a shaker without ice and shake vigorously for 20 seconds (dry shake).
- Add plenty of ice and shake again for 15 seconds.
- Double-strain into a chilled coupe glass.
- Place a small sprig of tarragon on top of the foam.
Oslo Håndverksdestilleri Ryggsekk Påskesnaps is made specifically for Easter's flavor profile – herbs, citrus, and a hint of anise – and works surprisingly well against the lamb's deep savory notes. The botanical character acts as a bridge between the two worlds.
Recipe 2: Hyttaperò – non-alcoholic aperitif with lamb stock
Not everyone wants alcohol at the cabin, and this drink is actually my personal favorite of the three. It is complex, fresh, and completely surprising.
Ingredients
- 4 cl reduced lamb stock
- 6 cl Alde Eplemost Aroma og Ingefær
- 2 cl freshly squeezed lime juice
- 1 cl agave syrup
- 2 dashes Angostura Aromatic Bitters (optional – contains alcohol, omit for fully non-alcoholic)
- Crushed ice
- Thin cucumber slices and fresh mint for garnish
Method
- Combine lamb stock, apple juice, lime juice, and agave syrup directly in a tall glass with crushed ice.
- Stir gently for 10–15 seconds.
- Garnish with cucumber and mint.
- Serve immediately.
Alde Eplemost Aroma og Ingefær adds a lively ginger kick and fresh apple tartness that lifts the stock into something brighter and more appetizing. The combination is phenomenal as an aperitif before the lamb dinner – it hints at the flavors to come without revealing the full repertoire.
Recipe 3: The smoked lamb cocktail – for the adventurous
This one is for those who really want to take it a step further. Smoked paprika and aquavit meet the lamb stock in something that almost resembles a liquid lamb stew – but elegant enough to stand in an old-fashioned cocktail glass.
Ingredients
- 4 cl reduced lamb stock
- 3 cl Atlungstad Grom Aquavit 2025
- 1 cl smoked paprika oil (or 2–3 drops liquid smoke)
- 1.5 cl freshly squeezed orange juice
- 0.5 cl dry sherry or white vermouth
- Salt and pepper to taste
- Dehydrated orange slice and a sprinkle of thyme for garnish
Method
- Combine all ingredients in a mixing glass with ice.
- Stir, cold and controlled, for 30 seconds – do not shake, as this keeps the drink clearer.
- Strain into a chilled cocktail glass (Nick & Nora or coupe glass works best).
- Garnish with dehydrated orange and the sprinkle of thyme.
Atlungstad Grom Aquavit 2025 is a Norwegian craft aquavit with a distinct caraway and dill character, but also a freshness that makes it more versatile than many heavier aquavit profiles. It complements the lamb's umami well and anchors the drink in something genuinely Norwegian.
Three tips for succeeding with stock in the glass
1. Skim thoroughly. Let the stock sit cold overnight. The fat solidifies on top and can be scraped off. Fat residue creates an unpleasant film-like sensation in the glass.
2. Season with salt gradually. Stock contains natural salt. Adjust all other ingredients accordingly – you will likely need less added sweetness than you think.
3. Keep the stock light and fresh. Avoid a heavy brown fond with a lot of roasting color. The best result comes from a light, lightly reduced stock made from bones and vegetables – without tipping over into the dark and bitter.
Angostura Aromatic Bitters can be a nice detail in the non-alcoholic version if you want a little extra depth – but remember that it contains alcohol, so omit it if you want to keep the drink fully non-alcoholic. Just two or three drops give a subtle spice aroma that ties together the lamb stock and apple juice in an elegant way.
Easter is a perfect occasion to challenge yourself behind the bar. When the lamb has been eaten and the sauce is done, that is actually when the most exciting bottle is opened – or in this case, the pot is emptied into the shaker.
Cheers, and happy Easter!
