The Bergen Mule
A New Year’s cocktail from Skål
Lori Ann Reinhall
The Norwegian American
For many, New Year’s Eve is not complete without a special cocktail.
Fortunately for us, our friends at Skål Beer Hall in Seattle’s Ballard neighborhood, were able to share their recipe for their most popular drink—and my favorite—the Bergen Mule.
I met with bartender Anders Dahl (yes, Anders is of good Norwegian stock), who created the drink to celebrate Seattle’s relationship with Bergen, a sister city since 1967. (Having served as president of the Seattle-Bergen Sister City Association for several years, this was particularly gratifying to learn.)
Dahl explained that it was important for customers to find drinks on their menu that they could relate to, so this drink is a special Skål version of the beloved Moscow Mule, with a Nordic twist. The key difference is the aquavit, which makes it extra delicious—skål!
- Put 2-3 slices of muddled fresh lime in a pint glass
- Pour in 1½ oz. LINIE Aquavit
- Optional: add ½ oz. lingonberry concentrate (available at IKEA or Scandinavian specialty stores)
- Fill glass with ice
- Pour in Timber City or other ginger beer to fill
- Garnish with a lime wheel
This article originally appeared in the December 27, 2019, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.