Stockholm Syndrome



  • 1½ oz Aquavit
  • ¾ oz Fresh Lemon Juice
  • ½ oz Agave Nectar
  • ¼ Red Bell Pepper (roughly chopped)
  • 10 Nasturtium Leaves

  • Tear the Nasturtium leaves into quarters and drop them, along with the Aquavit, into the glass of a Boston Shaker. Muddle aggressively. Add the Bell Pepper pieces and muddle aggressively. Add the remaining ingredients, with ice, and shake vigorously. Strain into a Coupe Glass and garnish with a Red Bell Pepper wedge.

This grand cocktail was inspired by the nasturtium leaves used as a garnish on a dish we had at a local restaurant – Odd Duck. We are surrounded by nasturtium leaves as we grow the edible flowers in our herb garden to garnish some of our cocktails. Using the leaves is a great bonus, and they give your drink a nice peppery bite. We use them in our Nasturtium Gimlet, Nasturtium Margarita, and this really creative concoction. We use Aquavit as the base spirit to make this fantastic, complex, tart, earthy, spicy, and well-balanced cocktail. The caraway-heavy Aquavit pairs perfectly with the tart lemon juice, sweet agave nectar, rich/earthy red bell peppers, and peppery nasturtium leaves. You’ll be held captive by this delicious cocktail and will most certainly fall in love with it. Cheers!


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