Totally Stockholm 1
Linus Morgan Robin Ogestadh Charlotte Halsius men
u with various themes, different from the larger bar at Häktet, and we change it every two months or so. We only have seated guests so they escape the stress of standing at the bar waiting to order. On late nights we open up for more guests at the bar to have a bit more of a party atmosphere. What do you usually order when visiting another bar? I keep it simple, beers and shots. When I drink cocktails I have at least one Daiquiri, perhaps some Negronis and Pendennis too. And it’s always fun to look at other bars’ drinks menus, especially in Stockholm where the standard and quality is so high. Any upcoming bar trends on the horizon? In Sweden I sense, both at restaurants and bars, that we are moving away from the pretentious style and have more of a rock’n’roll style. That you can do your thing and sit down to talk with the guests at their table, the staff won’t always be uniformly dressed. That in turn makes the guests more relaxed too. Linus Eklund O’Reilly, Nobis Hotel, Stockholm Tell me about your bar. I work at Guldbaren at Nobis Hotel. A modern take on a classic hotel bar. What do you usually order when visiting another bar? I always try to order something from their menu to start with. Otherwise it’s hard to go wrong with a lager and a whisky. Any upcoming bar trends on the horizon? Low alcohol cocktails and highballs. Johannes Kinch, Tweed, Stockholm Tell me about your bar. Tweed is an extremely comfortable bar in Gamla Stan with only seated guests in 29 comfy Chesterfield chairs. A large selection of liquor with over 600 various labels. The wine cellar holds over 3,000 wines at the connected restaurant Djuret. We’re one of very few bars in Sweden that only operate through bookings. What do you usually order when visiting another bar? I usually have a couple of different cocktails, at least one from the cocktail menu. And I have three go-to cocktails I want to try – Old Fashioned, Daiquiri and Ramos Gin Fizz. Any upcoming bar trends on the horizon? I think and look forward to seeing bartenders continuing making their own products. That’s what makes cocktails more exciting. As long as you can have the thought behind it explained to you. Robin Ogestadh, Asian Post Office, Stockholm Tell me about your bar. Asian Post Office. We opened almost a year ago at Regeringsgatan 66. We work with Asia as our district of taste and ingredients. We take the guest on a voyage through all the various Asian countries. We collect some obvious ingredients from one country and create 12 a cocktail from that, like our Thai Basil where we have thai basil and coconuts, both linked to Thailand. The drinks menu becomes like a flight map. What do you usually order when visiting another bar? I usually go through their menu and try some of their signature cocktails. Otherwise it would be a Daiquiri and perhaps a lager on the side. Red Hook is also a favourite. With rye whiskey Punt e Mes and Maraschino liqueur, a bit like a sweeter version of a Manhattan. Any upcoming bar trends on the horizon? One trend has been an environmental focus, and sustainability is really important as we need to take care of our beautiful world. But also finding new ingredients to work with. In the cocktail bars of today you find everything, which is fun and the guests are learning new tastes. I think the next trend will be to put all of these things together. The looks of the cocktails will also be important. Stylistically pure and colourful cocktails, everyone knows that when a good-looking cocktails travels on a tray through a restaurant, people ask what it is and they want one just the same. Linus Morgan, Tap Room, Stockholm Tell me about your bar. Tap Room Kungsholmen is the cocktail bar of the Clarion Amaranten Hotel. We are a high-volume bar with around 130 seats, a high tempo, well-crafted cocktails and a good atmosphere with DJs and live music. The cocktail menu consists of 20 cocktails divided into three categories – ‘Cocktails on tap’, ‘Signatures’ and ‘Always on Tap Room’.