Hey there people I’m Ásgeir Már aka Mixmasterflex and a proud Cleaverboy. I am managing a new bar in Reykjavik city on Iceland called PABLO DISCOBAR. We celabrate New Years a day early and this is what we drink!

Disco Zombei punch (bål)

600 ml Diplomatico Blanco Rum

600 ml Bacardi 8

960 ml Gosling Black Seal

240 ml Absinth

720 ml freshly squeezed lemon

480 ml Pineapple Syrup*

360 ml Strawberry Syrup*

60 ml Green Chartreuse

750 ml water

Mix in a disco bowl and add large cubes of ice.

*Pineapple syrup

4 cups (9,5 dl) cane sugar
2 cups (4,74 dl) water
1 small pineapple

In a bowl, combine sugar with water and stir. Skin and cube a small pineapple and add the fruit to the sugar mixture. Let stand for 24 hours. Remove the pineapple cubes, lightly pressing them with a hand juicer or other method to squeeze some juice into the mixture. Stir to dissolve any residual sugar and pour the resulting syrup through a strainer into a 1.5-liter bottle. Add a small dash of spirits (any distillate of at least 80-proof) as a preservative. Keep refrigerated for up to a month.

*Strawberry Syrup

1 cup (2,4 dl) strawberries, quartered
1 cup (2,4 dl) granulated sugar
1 cup (2,4 dl) water

Place strawberries in a heat-proof bowl. In a saucepan, combine sugar with water. Heat and stir until the sugar is dissolved. Pour hot syrup over the strawberries and let sit for 6 hours, stirring occasionally. Strain into a clean jar (reserve the strawberries for cocktail garnishes or for topping pancakes or ice cream), cover and keep refrigerated for up to 1 week.

Fler drinkar till nyårsafton

Swedish 57

30 ml Ketel One Vodka eller annan vodka

20 ml citron

3 barskedar hjortronsylt

Champagne

Skaka alla ingredienser med is i shaker förutom champagne, sila upp med dubbelsil (för att undvika ”hjortronkött”) till champagneglas och toppa med champagne.

Recept Emil Åreng

French 75 (1 stor bålskål, ca 10 drinkar)

350 ml (1/2 flaska) Tanqueray eller annan gin

10 cl sockerlag (50/50 socker och vatten)

20 cl citronjuice

1 fl champagne eller mousserande vin

Rör gin, sockerlag och citronjuice med mycket is (gärna stora isbitar) så det blir väl kylt. Häll i champagne och servera i glas med eller utan is. Garnera med citron.

Recept Karl-Martin Edin

Jalisco Flower

3 cl tequila

2 1/4 cl St Germain fläderlikör eller annan fläderlikör

6 cl grapefruktjuice

toppa med champagne

Skaka de första tre ingredienserna med is och finsila i ett kylt champagneglas. Toppa med champagne. Rör om lätt, garnera med grapefruktskal och servera.

Recept Sean Eden

Gott Nytt År!