Norwegian Gin Tonic with Myken and Dandelion Syrup

Myken Distillery, established in 2014, is Norway's first arctic whisky distillery and is located on a remote island in Nordland. With its location in the open sea, the distillery uses local ingredients and arctic spring water in its production. Myken Arctic Gin reflects this terroir with its maritime and floral notes. Dandelion has historically been used in Norwegian folk medicine and food culture, especially in syrups and teas. The combination creates a cocktail that evokes Norwegian nature and culture in a classic form.

Ingredients:

• 50 ml Myken Arctic Gin
• 15 ml dandelion syrup (preferably homemade or locally produced)
• 100 ml premium tonic
• 1 small sprig of spruce shoots or 1 thin slice of lemon
• Large, clear ice cubes

Instructions (mise en place):

1. Ensure that the glass (balloon glass or highball glass) is well chilled.
2. Measure out the gin and dandelion syrup.
3. Prepare the garnish and have ice cubes ready.
4. Fill the glass completely with large ice cubes.
5. Pour 50 ml Myken Arctic Gin over the ice.
6. Add 15 ml dandelion syrup and stir gently for 3–4 seconds.
7. Top with 100 ml premium tonic, pouring carefully to preserve the carbonation.
8. Garnish with spruce shoots or a thin slice of lemon.
9. Serve immediately.

Flavor Profile:

Ethereal and floral with subtle bitter notes from the dandelion, a salty hint from Myken gin, and a herb-driven, fresh expression. Balanced, with hints of sweetness and a long aftertaste.

Glass Type or Serving Suggestions:

Balloon glass or highball glass, well chilled. Perfect with a small plate of smoked fish or local cheese on the side.

Norwegian Nature in a Glass: A Gin & Tonic with an Arctic Twist

As Norwegian cocktail culture grows, the interest in local ingredients and distillates has skyrocketed. We see more and more bartenders and home enthusiasts drawing inspiration from Norwegian nature – and perhaps that's no surprise. From fjords and mountains to forests and plateaus, Norway offers a richness of flavors that can easily be translated into a glass. In this recipe, we combine the best of both worlds: the award-winning Myken Arctic Gin and bittersweet dandelion syrup. The result is a Gin & Tonic with a Norwegian soul and wild character.

Myken – A Pioneer in the Open Sea

Myken Distillery was established in 2014 and is located on the island of Myken, at the edge of the open sea in Rødøy municipality in Nordland. The island has only a handful of permanent residents but is home to one of Norway's most innovative distilleries. They are best known for their arctic whisky, but Myken Gin has also gained international recognition for its floral and maritime notes. The gin is made with arctic spring water and botanical ingredients that reflect the nature surrounding the distillery – a true flavor journey from the north.

Dandelion – A Weed with History

Dandelion has long been underestimated as an ingredient, but it has deep roots in Norwegian folk medicine and household use. The leaves are used as salad, the root as a coffee substitute, and the flower as a flavoring in syrup, tea, and wine. In this recipe, it is the dandelion syrup that takes center stage. It provides a complex bittersweet flavor with floral and honey-like tones, and serves as a beautiful link between the herbal character of the gin and the bubbly freshness of the tonic.

How to Make Dandelion Syrup

For those who want to make their own syrup, it's easier than you think – as long as you have access to clean and untreated dandelion. Only pick yellow flower heads, preferably early in the day when they are open and fresh.

Ingredients:

• 100 g dandelion flowers (only the yellow petals)
• 2.5 dl water
• 200 g sugar
• 1/2 lemon, sliced

1. Rinse the flower heads quickly and remove the petals.
2. Place the petals in a pot along with the water and lemon slices.
3. Bring to a boil, let simmer for 15 minutes, and steep covered for 24 hours.
4. Strain the liquid, add sugar, and bring to a boil until the desired consistency (about 15 minutes of simmering).
5. Cool and store in a sterilized bottle.

The syrup keeps in the refrigerator for 2–3 weeks and can also be used on pancakes, in tea, or over yogurt.

Taste and Serving

This GT has ethereal and floral aromas on the nose, with hints of juniper and sea. On the palate, the sweetness from the dandelion syrup balances against the salty and herbal notes of the gin, while the tonic elevates it all with its bitterness and sparkling freshness. This is a drink that works well both as an aperitif and as a pairing with small dishes like smoked fish, cured meats, or local cheese.

A Norwegian Alternative to a Global Classic

Gin & Tonic is one of the world's most beloved cocktails, and for good reason. It is simple, refreshing, and easy to adapt. By using Norwegian ingredients and small-batch gin, we show that this classic can also be revitalized and given a new identity. Myken and dandelion give us a GT that tastes of mountain winds, flower meadows, and sea breezes – a cocktail with soul and roots.

Tips and Variations

• Try with other wild herbs like meadowsweet, angelica, or birch shoots for variation.
• Substitute the tonic with an herbal tonic or a floral variant for more depth.
• Want a non-alcoholic version? Use a non-alcoholic gin and follow the same procedure.

Summary

This Norwegian Gin & Tonic is proof of how far you can go with good ingredients, respect for tradition, and a bit of creativity. Next time you want to impress with something genuine, wild, and beautiful – make a GT with Myken and dandelion. It will surely be a conversation starter around the table.