Skal & Storm
Spirit-forward, savoury and unapologetically botanical, Skal & Storm puts Copperpenny Akvavit right at the centre of the glass.
Dry vermouth brings a clean, Martini-like backbone, while a small measure of bianco bitter adds just enough citrusy bitterness to sharpen the edges. A house syrup of Thai basil and fennel rounds everything out with fresh green aromatics and a gentle sweetness that plays beautifully with the savoury character of the akvavit.
Cold, crisp and complex without becoming heavy, this is an excellent introduction to what akvavit can do beyond the traditional chilled shot.
| GLASS | Nick and Nora |
| GARNISH | Single Mint Leaf |
| PROCESS | Stirred and Strained |
METHOD
Chill a Nick & Nora glass while you prepare the cocktail.
Add the Akvavit, dry vermouth, bianco bitter and Thai Basil–Fennel Syrup to a mixing glass. Fill generously with good-quality ice and stir until thoroughly chilled and properly diluted, approximately 20–25 seconds depending on your ice.
Strain into the chilled glass.
Gently clap a Thai basil leaf between your hands to release its aroma, then float it on the surface of the cocktail.
Copperpenny Tip
Don’t rush the stir.
There’s no citrus juice in Skal & Storm, so dilution is doing more than simply making the drink cold—it’s part of the recipe. Stir until the outside of your mixing glass is properly chilled, then taste a small drop before straining. The finished cocktail should feel silky and integrated, not hot or overly sweet.
Thai Basil-Fennel Syrup
Fennel syrup isn’t something most of us keep beside the maple syrup, so making a small batch at home is the easiest route.
METHOD
Combine the water, sugar and fennel seeds in a small saucepan. Warm gently, stirring until the sugar has completely dissolved. Bring just to a light simmer, then remove from the heat.
Allow the fennel to steep for about 10 minutes. Add the Thai basil while the syrup is still warm and steep for another 10 minutes.
Fine-strain into a clean container and allow to cool completely before refrigerating.
Keep refrigerated and use within approximately one week.
Makes enough for roughly 12–14 Skal & Storm cocktails.
