Get a taste of our home
Our home is so much more than just a place. It’s a feeling, a scent, a taste. The sense of home is connected to our personality and memories, yet something we want all our guest to experience and get a taste of. That is why we teamed up with the brilliant bartender of the Copenhagen bar Duck and Cover, Kasper Riewe-Høegh, who created our very own signature drink, served in the Ripple Long Drink Glasses. Made with homemade rhubarb cordial, gin and Aperol, it’s a taste of the home, and we call it Ripple Rhapsody. To make sure there is a drink for everyone, Kasper Riewe-Høegh also created a set of matching drinks to be served in the Ripple Champagne Saucers and Ripple Glasses: A champagne cocktail and a non-alcoholic espresso-tonic.
Cheers!
"Juice a bundle of rhubarbs and filter the juice through cheesecloth or a coffee filter."
Ripple Rhapsody
Ingredients
20 ml of your favourite floral gin
20 ml Aperol
5 ml fresh lemon juice
40 ml homemade rhubarb cordial
Soda
Homemade rhubarb cordial
Juice a bundle of rhubarbs and filter the juice through cheesecloth or a coffee filter. Mix 1:1 with white sugar and stir/shake to dissolve the sugar. Keep in the fridge.
Mixing the drink
Fill a Ripple Long Drink Glass with ice. Pour Aperol, gin, fresh lemon, and the rhubarb cordial in and top with chilled sparkling water. Garnish with a rhubarb stem and fresh or dried orange slices..
“Garnish with a rhubarb stem and fresh or dried orange slices.”
Falling Leaves
Ingredients
10 ml homemade pear/anise syrup
10 ml Palo Cortado-sherry
10 ml Poire William
Top w/ dry sparkling wine
Homemade Pear/ anise syrup
Makes approx. 400 ml.
Slice two organic pears and keep in a suitable container. Add one pod of star anise, 600 g. of white sugar and 300 ml. boiled water. Stir or shake to dissolve the sugar. Leave the mix to infuse and keep it in the fridge when it has cooled down.
Mixing the drink
Pour your homemade pear/anise syrup, sherry and Poire William into your Ripple Champagne Saucer. Top with sparkling wine and stir gently to mix to avoid losing too many bubbles.
"Pour your homemade vanilla shrub into a Ripple Glass over ice..."
Twisted Espresso-Tonic
Ingredients
homemade vanilla shrub
1 shot espresso
Top w/ Fever Tree Indian Tonic
Homemade vanilla shrub
makes approx. 500 ml.
Make a simple syrup of 700 g. white sugar and 350 ml boiled water. Cut a vanilla bean and add the scraped seeds to the syrup. Let the syrup cool down. When it’s cool, add 100 ml white wine vinegar and stir to mix. Store your vanilla shrub in the fridge.
Mixing the drink
Pour your homemade vanilla shrub into a Ripple Glass over ice and top the glass with tonic, leaving space for one shot of espresso. Stir to make sure the tonic and shrub are mixed. Stir gently to keep as many bubbles as possible. Top with an espresso shot and serve.