Homemade Ingredients for Your Seasonal Menus

Source: World Class 50Definitive Drinking Guide

Emil Areng tells us about how he makes the most of the seasons on his menu and how he makes a lot of his own ingredients in-house.

"We do about 4 different menus depending on season, we have long winters in Sweden (6 months) so you have a much stiffer list then, but in the summer all the berries are coming out and you can work with them in a whole new way! We do a lot of infusions on the summer berries that we use in the wintertime, but with a different approach!"

We work a lot with flavours that we have around the corner, because we live pretty close to nature, so we work with things like herbs, fruits, berries. We do classic cocktails with a twist of Umeå, whether we pick them ourselves or buy at market, everything from spruce to arctic raspberries. With spruce we do a syrup, it’s a lovely flavour like the taste of the forest.”

. . .

To continue reading go to Definitive Drinking Guide

Read more on

Suggested Articles

Leaders come together to share creative strategies and tactics as the industry reopens.

We discussed how bars and restaurants can structure their menus with Allison Varone, VP of Belvedere Vodka for Moet Hennessy USA.

With Memorial Day Weekend coming, here is how two operators are driving sales despite capacity restrictions.