Recipes

Cocktails

Brūveris is delicious neat and chilled, and even better in a cocktail. 15 recipes, with some for every liqueur.

Recipes created with cocktail creator Juris Ķēniņš

Sea Buckthorn Brūveris

2 cocktails

Sea Buckthorn Brūveris

Sea Buckthorn & Ginger

The deep tartness of sea buckthorn meets ginger and lime.

Ingredients

40 ml	Sea Buckthorn Brūveris
20 ml	Vodka
15 ml	Agave syrup
30 ml	Fresh lime juice
	Non-alcoholic ginger beer, to top
	Lime slice, to garnish

Method

Shake everything except the ginger beer hard with ice. Strain into a glass over ice and top with ginger beer. Garnish with a lime slice.

Agave syrup is sold in most supermarkets, LIDL for example.

Sea Buckthorn Brūveris

Sea Buckthorn Tropical

A light, low-alcohol cocktail you can offer anyone.

Ingredients

40 ml	Sea Buckthorn Brūveris
80 ml	Orange juice
60 ml	Pineapple juice
30 ml	Fresh lemon juice
15 ml	Agave or honey syrup
	Soda water, to top
	Citrus slices, to garnish

Method

Build it in a wine glass over ice: pour in all the ingredients, top with soda water and stir gently. Garnish with citrus slices.

Cherry Brūveris

3 cocktails

Cherry Brūveris

Cherry Tonic

Light, sparkling and very summery. The kind of cocktail you want to hold all evening long.

Ingredients

60 ml	Cherry Brūveris
~120 ml	Tonic water
	Ice
	Cherries or a lemon wedge, to garnish

Method

Fill a glass with ice, add the Cherry Brūveris and top with tonic. Stir gently. That simple, that good.

Perfect for a picnic, the garden or a hot summer day. It's low in alcohol, so you can take your time. We used Schweppes tonic.

Cherry Brūveris

White Latvian

Latvia's answer to the White Russian: rich, creamy and with a distinct thread of cherry. An elegant finish to any evening.

Ingredients

30 ml	Cherry Brūveris
30 ml	Honey spirit (we recommend Dvoretsky Honeyshine)
20 ml	Cream, shaken until frothy
	Ice

Method

Pour the Cherry Brūveris and honey spirit over ice. Shake the cream hard with ice until frothy, then slowly float it on top in a layer about 1 cm thick.

Serve it as a digestif after dinner. The creamy layer over a clear drink looks impressive and takes minimal effort.

Cherry Brūveris

Cherry Manhattan

The classic Manhattan with a twist. The cherry liqueur adds depth and sweetness.

Ingredients

30 ml	Bourbon
30 ml	Cherry Brūveris
30 ml	Red vermouth
2–3 dashes	Angostura bitters
	A cherry, to garnish

Method

Add ice and all the ingredients to a mixing glass and stir until chilled. Strain into a chilled glass. Garnish with a cherry.

The key is slow stirring, not shaking. That's what gives it a smooth, silky texture.

Blackcurrant Brūveris

2 cocktails

Blackcurrant Brūveris

Blackcurrant Tropical

The depth of dark berries meets sunny pineapple. A contrast that makes something unusually delicious.

Ingredients

40 ml	Blackcurrant Brūveris
60 ml	Pineapple juice
15 ml	Agave syrup
	Soda water, to top
	Ice

Method

Shake everything except the soda water hard with ice. Fill a glass with ice, add a splash of soda water, strain the cocktail over it and stir gently.

Want it stronger? Add 30 ml of gold or dark rum. Pineapple and rum were made for each other.

Blackcurrant Brūveris

Blackcurrant Espresso Martini

Intense coffee, deep blackcurrant and a light arc of sweetness.

Ingredients

30 ml	Blackcurrant Brūveris
30 ml	Vodka
1 shot	Espresso, freshly made and cooled
15 ml	Sugar syrup (2:1)

Method

Shake all the ingredients hard with ice. Strain into a chilled coupe. Garnish with coffee beans or a pinch of instant coffee.

Sugar syrup recipe ↑

Rowanberry Brūveris

2 cocktails

Rowanberry Brūveris

Rowan Negroni

The Negroni is a legend in its own right. Rowanberry liqueur gives it a woodland, bittersweet dimension that Campari alone never could.

Ingredients

30 ml	Gin
30 ml	Rowanberry Brūveris
25 ml	Campari
	Orange peel, to garnish
	Ice

Method

Stir all the ingredients well with ice in a mixing glass. Strain into a glass over ice. Garnish with orange peel.

Want a bolder taste? Swap the gin for whisky. The rowan bitterness holds it all together.

Rowanberry Brūveris

Rowan Sour

Ingredients

60 ml	Rowanberry Brūveris
30 ml	Fresh lemon juice
15 ml	Sugar syrup
15 ml	Egg white or 3–4 drops of Foamy
	Ice

Method

Shake all the ingredients hard with ice. Serve in a chilled cocktail glass.

Foam is a must for a sour: it softens the acidity and looks elegant. Shake for longer than you think you need to.

Sugar syrup recipe ↑

Raspberry Brūveris

3 cocktails

Raspberry Brūveris

Clover Club

One of the world's cocktail classics, taken to new heights with Raspberry Brūveris. Foamy, rosy pink and charming from the first sip.

Ingredients

40 ml	Gin (London Dry)
30 ml	Raspberry Brūveris
30 ml	Fresh lemon juice
15 ml	Sugar syrup
15 ml	Egg white or 3–4 drops of Foamy
	Fresh raspberries, to garnish

Method

Shake all the ingredients hard with ice. Serve in a chilled coupe. Garnish with fresh raspberries on top.

Egg white or Foamy creates the thick, elegant foam. Don't skip it: it's half the charm of this cocktail.

Sugar syrup recipe ↑

Raspberry Brūveris

Raspberry Delight

A light, floral cocktail on a wine base, for a sunny afternoon or the start of an evening.

Ingredients

40 ml	Raspberry Brūveris
40 ml	Semi-sweet wine (e.g. Riesling)
15 ml	Fresh lemon juice
15 ml	Sugar or agave syrup
	Citrus soda (e.g. Sanpellegrino), to top
	Fresh raspberries, to garnish

Method

Build it in a wine glass over ice: pour in all the ingredients, top with citrus soda and stir gently. Garnish with raspberries.

Riesling is a great match here. Try a semi-dry rosé too.

Sugar syrup recipe ↑

Raspberry Brūveris

Raspberry Collins

A Tom Collins in raspberry. Fresh, lively and incredibly easy to make. Good all evening.

Ingredients

40 ml	Raspberry Brūveris
20 ml	Gin (London Dry)
30 ml	Fresh lemon juice
15 ml	Sugar syrup
	Soda water, to top
	Fresh raspberries, to garnish

Method

Shake everything except the soda water hard with ice. Serve in a tall glass over ice, topped with soda water. Garnish with raspberries.

Sugar syrup recipe ↑

Rhubarb Brūveris

3 cocktails

Rhubarb Brūveris

Rhubarb & Elderflower Spritz

Fresh, floral and almost as lovely as it looks. The perfect spring and summer cocktail for the terrace.

Ingredients

40 ml	Rhubarb Brūveris
15 ml	Elderflower syrup
30 ml	Fresh lemon juice
	Dry sparkling wine, to top
	Ice, a strip of rhubarb, to garnish

Method

Add ice and all the ingredients to a wine glass, stir gently and garnish with citrus.

Try a dry rosé sparkling wine: the colours in the glass are magical. Any dry sparkling wine works.

Rhubarb Brūveris

Rhubarb Margarita

The classic margarita with a Latvian soul. Sourness, sweetness and the bitterness of rhubarb in perfect balance.

Ingredients

30 ml	Tequila
30 ml	Rhubarb Brūveris
20 ml	Cointreau or Triple Sec
30 ml	Fresh lime juice
15 ml	Agave syrup
	Salt, for the rim

Method

Rim the glass with salt. Shake all the ingredients hard with ice. Strain into the glass over ice.

The secret is freshly squeezed lime juice, never from a bottle. It gives the lively sourness that makes a margarita a margarita.

Rhubarb Brūveris

Rhubarb, Yuzu & Rose Spritz

Three aromatic worlds in one glass: Latvian rhubarb, Japanese citrus and rose. Refined and unexpected.

Ingredients

30 ml	Rhubarb Brūveris
30 ml	Rose gin (we recommend Distillers Republic)
20 ml	Yuzu liqueur (we recommend Île Four Yuzu Sake)
20 ml	Fresh lemon juice
	Soda water, to top
	Ice, citrus, to garnish

Method

Build it in a wine glass: add ice and all the ingredients, top with soda water and stir gently. Garnish with citrus slices.

This is the one for guests who think they've tasted it all. Yuzu and rose together are a surprise.