vodka

Tim and Danny of Cocktail Lab

Our launch party in San Francisco was a party for the ages. We like to make a bold first impression, after all. You already know about the delicious food we served and have recipes for the killer cocktails of the evening--now we're bringing you some behind-the-scenes bartender insight from The Cocktail Lab. 

Read on to learn how they're shaking up the cocktail norms in the Bay Area (literally), and find out what these mixologists really think of Kanon. Happy weekend. 

Kanon Vodka: What was the concept behind the cocktails for Kanon’s SF launch dinner?

Cocktail Lab: We revisited what we thought of as traditional vodka conceptions (limiting our mixing to fruit juices, trying to "hide" the vodka flavor) and tried to show off just how versatile the spirit can be. Whenever we concept cocktails for an event, we like to incorporate as much of an interactive element into the experience as possible, so the idea behind the reception punch was to start with a tasty but simple base, and let the guests choose from an array of bitters and other modifiers to customize their drink.

KV: What about the mixology scene in San Francisco makes it different from anywhere else? 

CL: There's incredibly inspired and talented barfolk the world over, but there's definitely discernible differences in style, technique and choice of components when it comes to city vs city. I feel as if many (certainly not all) San Francisco bartenders reach for fresh fruits, herbs and vegetables first, and incorporate a lot of culinary components into beverage creation. What ties us all together is the incredible sense of camaraderie and support in the community at large.

CONTINUE READING COCKTAIL LAB TALKS CRAZY COCKTAILS, ANNOYING BAR REQUESTS AND MORE.

• + Share
• Cocktaillab
• Cocktails
• San Francisco

At Kanon we're lucky enough to hang out with some pretty creative visionaries. From DJs to designers, Swedes to Americans, we've got a crew that's insanely good at doing things their own way. When we hosted the Elle Awards in Sweden earlier this month, we thought it would be a great opportunity to showcase the creative processes of two international innovators (with two very different roles), and the work that goes into an awards show this massive. We followed internationally acclaimed Swedish stylist, Robert Rydberg, and Queens-born bartender Robert Radovic who now manages the bar at Stockholm's Nobis Hotel, as they prepped for the event. To give you a behind the scenes look like you've never seen before, we enlisted the help of some up-and-comers from Hyper Island, an international hub for creative professionals, who gave us their take on each Robert. Check out the film to watch these creative minds at work--and try to see if you can spot Swedish Prime Minister Fredrik Reinfeldt, ABBA rocker Agneta Fältskog, and Swedish pop star Agnes in the mix.

Produced by: Kanon Organic Vodka David Schagerström Markus Rosén Karl Våglund Emil Zejnilagic Markus Nogueira Hyper Island

• + Share
• Elle Awards
• Sweden
• Hyper Island
• Robert Radovic
• Robert Rydberg
• Fredrik Reinfeldt
• Agnes
• Agneta Fältskog

Bittered Punch

• 
• 
• 
• 
• 

Now that you've heard us go on about our new spot in San Francisco, we thought it was time to share the delicious cocktails that helped us celebrate our official launch into the neighborhood. We've even thrown in some food pairing suggestions (taste tested by us) in case you're planning an upcoming feast for friends. Cheers! Bittered Punch 1 1/2 oz Kanon Organic Vodka 3/4 oz Fresh Lemon Juice 3/4 oz Honey Syrup Bitters Sparkling Wine

To Make: Combine the first three ingredients in a shaker with ice and shake to chill. Strain into a rocks glass, add a couple dashes of your favorite bitters and top off with sparkling wine.

Pair With: None. To be served pre-dinner. Umami Martini 2 oz Juniper-Infused Kanon Organic Vodka 3/4 oz Bianco Vermouth Bacon Powder Togarashi

To Make: Combine the vodka and vermouth in a mixing glass and stir with ice to chill. Strain into a chilled cocktail glass and serve with a spoon of bacon powder topped with a dash of togarashi.

Pair With: Smoked oyster chowder, Dungeness crab, fennel, potato, turnip and tarragon.

CONTINUE READING 5 UNIQUE COCKTAIL RECIPES FROM OUR SAN FRANCISCO LAUNCH.

• + Share
• San Francisco
• Cocktaillab
• Cocktails
• Recipes

 

There are certain things we value in our friends--cocktail-making skills, good taste in music, the ability to be the life of the party, etc. But what we're really into are friends who are down with sustainability, just like we are. Good thing we paired with the crew behind Stag Dining Group for our San Francisco launch. Not only are they skilled event planners trying to bring back the fun in dining, they're also all about local, organic, and sustainable eats. Read on to see how they're staying green and shaking up the SF scene with their "clandestine dining" concept. Pretty sure we're gonna like our new home in SF. Kanon Vodka: When working on a pairing menu with cocktails, what is the step by step process like? Stag Dining: We look to create the food menu first because of the seasonality of the ingredients. From there we work with Cocktail Lab to develop pairings that complement or contrast from the flavor profiles of each course.

KV: What are some of the craziest pairings you guys have ever put together? SD: The Bacon Powder Deconstructed Martini that was used for the Kanon event is my vote. It was paired with the smoked oyster and crab chowder. It was an epiphany type moment in which you can really experience how incredible a well paired course can be. KV: You guys describe your events as "clandestine dinners"––what exactly does that mean? SD: Our Clandestine Dinner Series has been our signature event series to date. These occur on a monthly basis, and we have developed themes for each of these dining events like the cocktail-paired Speakeasy Dinner, Summer Solstice Intervention Dinner and our Celebration of Soul dinner with Aloe Blacc. The clandestine aspect of the dinner is that each time they take place in a different location and diners don't know of the location until the morning of the event; it gives a sense of adventure to the dining experience. Additionally, this secretive nature is conducive to socializing with other diners, and we really try to emphasize the community and social aspect of food that so often gets lost at restaurants. At our dinners you are on a journey and you get to interact with a lot of great people though the course of the evening.

CONTINUE READING MEET STAG DINING: THE MOVERS AND SHAKERS OF THE SF DINING SCENE.

• + Share
• San Francisco
• Stag Dining Group
• People

 

If you've jumped onto the Downton Abbey train like us, well then you may have asked yourself at some point in time: what might the people of North Yorkshire have liked to drink in the early 1900s? No? Just us? Well, whether you were curious about this matter or not, we've crafted (with the help of master mixologist Nicolas O'Conner of Apotheke) a cocktail featuring Earl Grey tea which we imagine the Crawley family would have loved to drink by the bucketful. In honor of the real name of the castle in which Downton Abbey is set, we call this one The Highclere. Now time to drink up.

The Highclere Downton Abbey Cocktail 2oz. Kanon Organic Vodka 1.25oz. Earl Grey Tea .75oz. Egg White .5oz. Fresh Lemon Juice .5oz. Simple Syrup .25oz. Triple Sec .5oz. Club Soda 2 dashes Angostura bitters

To Make: Pour all ingredients except soda water and bitters into a shaker with ice. Shake vigorously for 30 secounds then pour into a glass. Add soda, then the bitters to the top. To make simple syrup mix two parts sugar to one part water until the sugar dissolves.   To make Earl Grey tea use one standard tea bag to 8oz of water.

Created by Nicolas O'Conner from Apotheke.

• + Share
• Cocktails
• Recipes
• The Highclere
• Downton Abbey