This article first appeared in Finansavisen Premium.
– I think there is a lack of a cozy but exclusive cocktail place on Brygga. There, we meet rather well, says Jesper Van Kristensen at the Pastis Bistrobar.
Pastis Bistrobar, or simply Pastis, is the result of a rebranding from the former Albert Bistro, in the middle of the Golden Row at Aker Brygge in Oslo, according to Kristensen.
The fact that the concept had to be redone, however, was not the result of the corona pandemic. It must have been in the cards for some time.
– Pastis is a little more exclusive and high class with afterwork and a focus on good cocktails and quality, with dishes served throughout the day, he continues.
The bar will also be the only place on Aker Brygge that serves breakfast from eight o’clock. So guests come here in the morning and then come back after work. Breakfast and lunch meetings are therefore very popular here.
Although Pastis, for many, combines delicious French liqueurs with the taste of anise, and thus leaves the mind wandering in a chic sidewalk bar in Paris, it is not the French drinks that come into play.
Here, they focus instead on martinis in all possible varieties. Dry, Dirty, Espresso, Strawberry, Peach and Pornstar martini, only the imagination sets the limits.
– But we also make classic cocktails and mocktails, assures Kristensen.
And why exactly martinis? Because “here on Brygga” is missing.
– The Chili Martini really should be one of our most popular drinks, although there are surprisingly few of them. People generally prefer safe, well-known drinks, he says.
– It’s well balanced, both spicy and fruity, without being too sweet. It is pleasant both as an aperitif and with dessert.
Thick as honey
He describes the drink as a cold drink that feels warm in autumn with a slightly scorching aftertaste.
– Some people make this drink with lime, but I prefer it with lemon. When it’s strong, I think the balance will be better then. Scrappy’s Bitters Firewater Tincture is an additive that makes the drink strong. You can get it at grocery stores like Meny, explains the bartender.
– The consistency of mango puree is as thick as honey, so when you shake and strain the drink, you get the color and tropical taste of mango, without it becoming chunky and lumpy.
Kristensen doesn’t like too strong a drink – after all, it should taste good too. Strong experiences can be lived elsewhere.
– For those who want the stronger drink, more firewater can be added as needed, he says.
– Pour all the ingredients into a shaker filled with ice. Shake and strain over a chilled martini glass. Garnish with a whole dried chili.
Recipe: Chili Martini
4 cl bright room, preferably Plantation 3 stars
3 cl lemon or lime juice
1.5 cl Falernum syrup
2-3 drops of Firewater tincture, or more if desired
2 cl of mango puree
Dried chilli for garnish