“Viking Endeavour” channels the rugged soul of Highland Park Magnus, delivering a cocktail that tastes like a sea breeze tangled in dark fruit vines. A hint of sea salt nods to briny Scandinavian shores, while Angostura bitters add a spicy depth. It’s a drink made for adventurers who prefer their voyages with a glass in hand—where the warmth of whisky meets the bite of sea spray, leaving you with the perfect excuse to conquer another round. Skål!
Recipe: Randy Walker (Abbotsford, BC)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by Randy Walker, home bartender based in Abbotsford, BC, “Highland Park is one of my favourite whiskies and I wanted to honour the Viking spirit the distillery identifies with. The peat smoke and dark fruit notes in the whisky is complemented by the blackcurrant creme de cassis. I immediately think of Viking ships and briny sea spray so I wanted to include some sea salt in this cocktail. I feel it really brings out a Scandanavian late summer/fall!“
Viking Endeavour
Difficulty: EasyFlavor Camps: Boozy, Sweet, Smoky
Ingredients
1.5 oz Highland Park Magnus
0.75 oz Creme de Cassis
2 dashes Angostura bitters
Dash of Coarse Sea Salt
Garnish: Black Currants & Salted Rim
Directions
- Very lightly salt the rim of a rocks glass with coarse sea salt.
- Combine Highland Park, creme de cassis & bitters in a mixing glass full of ice.
- Stir and strain into a rocks glass with a large cube.
- Add a pinch of coarse sea salt to the rocks glass to finish, ensuring a few crystals are sitting on the large cube for aesthetics.