A neighbourhood restaurant with food inspired by its heritage at the heart of London’s ‘Little Scandinavia’ – The Harcourt first opened last summer. Established in 1826 as The Harcourt Arms, the Grade II listed building has been an iconic building amongst London’s Scandinavian expat community for decades. What’s more, with Finnish Head Chef Kimmo Makkonen now at the helm, the restaurant has become renowned as one of the only venues in London to serve reindeer, amongst a number of other Scandinavian treats. In addition, the bar offering features a range of draught beers and cleverly-concocted cocktails. The ‘Berry Pine’ cocktail, for instance, has a gin-based and is a refreshing drink, ideal for summer.
“The inspiration comes from the fresh pine forests of Sweden. The herby pine, tart lingonberries and Gin marry very well together and the result is a lush and wild Swedish G&T.”
Ingredients
40ml The Botanist gin
25ml Zirbenz Stone pine liqueur
3 Mint Leaves
Small handful of lingonberries (wild growing Nordic forest berry)
3 Wedges of Lime
1-2 fresh rosemary sprigs
5ml Elderflower cordial
Fever Tree tonic, to top
Method
Lightly muddle the mint and lime then half fill a Collins glass with crushed ice.
Add gin, pine liqueur, elderflower and half of the lingonberries.
Churn and then fill the glass with crushed ice. Churn again and top up with tonic water.
Garnish with rosemary and the rest of the Lingonberries.
Further information on The Harcourt can be found at theharcourt.com.
Photo: Paul Winch-Furness
The Harcourt’s ‘Berry Pine’
Ingredients
- 40 ml The Botanist gin
- 25 ml Zirbenz Stone pine liqueur
- 3 Mint Leaves
- Small handful of lingonberries (wild growing Nordic forest berry)
- 3 Wedges of Lime
- 2 Fresh rosemary sprigs
- 5 ml Elderflower cordial
- Fever Tree tonic, to top
Instructions
- Lightly muddle the mint and lime then half fill a Collins glass with crushed ice.
- Add gin, pine liqueur, elderflower and half of the lingonberries.
- Churn and then fill the glass with crushed ice. Churn again and top up with tonic water.
- Garnish with rosemary and the rest of the Lingonberries.
A neighbourhood restaurant with food inspired by its heritage at the heart of London’s ‘Little Scandinavia’ – The Harcourt first opened last summer. Established in 1826 as The Harcourt Arms, the Grade II listed building has been an iconic building amongst London’s Scandinavian expat community for decades. What’s more, with Finnish Head Chef Kimmo Makkonen now at the helm, the restaurant has become renowned as one of the only venues in London to serve reindeer, amongst a number of other Scandinavian treats. In addition, the bar offering features a range of draught beers and cleverly-concocted cocktails. The ‘Berry Pine’ cocktail, for instance, has a gin-based and is a refreshing drink, ideal for summer.
“The inspiration comes from the fresh pine forests of Sweden. The herby pine, tart lingonberries and Gin marry very well together and the result is a lush and wild Swedish G&T.”
Ingredients
40ml The Botanist gin
25ml Zirbenz Stone pine liqueur
3 Mint Leaves
Small handful of lingonberries (wild growing Nordic forest berry)
3 Wedges of Lime
1-2 fresh rosemary sprigs
5ml Elderflower cordial
Fever Tree tonic, to top
Method
Lightly muddle the mint and lime then half fill a Collins glass with crushed ice.
Add gin, pine liqueur, elderflower and half of the lingonberries.
Churn and then fill the glass with crushed ice. Churn again and top up with tonic water.
Garnish with rosemary and the rest of the Lingonberries.
Further information on The Harcourt can be found at theharcourt.com.
Photo: Paul Winch-Furness
The Harcourt’s ‘Berry Pine’
Ingredients
- 40 ml The Botanist gin
- 25 ml Zirbenz Stone pine liqueur
- 3 Mint Leaves
- Small handful of lingonberries (wild growing Nordic forest berry)
- 3 Wedges of Lime
- 2 Fresh rosemary sprigs
- 5 ml Elderflower cordial
- Fever Tree tonic, to top
Instructions
- Lightly muddle the mint and lime then half fill a Collins glass with crushed ice.
- Add gin, pine liqueur, elderflower and half of the lingonberries.
- Churn and then fill the glass with crushed ice. Churn again and top up with tonic water.
- Garnish with rosemary and the rest of the Lingonberries.