On September 24 I will be attending the Laphroaig Live 2014 event which takes place on the Fjäderholmarna island – a 25 minute boat ride from central Stockholm. In addition to four carefully selected Laphroaigs, there will also be some really intriguing food served at the Rökeriet restaurant.
“Why Stockholm? Well, whilst Laphroaig is the No1 peated single malt all over the world, in Sweden it’s so popular that it’s quite simply the No 1 selling Single Malt! And of course it’s not just the smokey taste of Laphroaig that they love. There is a saying in Sweden “If you can eat it we can smoke it”. So taking them for their word, we will be broadcasting live from the famous Rökeriet restaurant which has its very own ‘smokery’ on the beautiful island of Fjäderholmarna. They are preparing for us a phenomenal smörgåsbord of smoked Elk, Reindeer, Baltic Salmon – all smoked over Laphroaig infused wood!”
Anyway, to read more about the event – including info about the members of the evening’s expert panel and the possibility to send them questions – please head to Laphroaig Live. The live broadcast will be available below – stay tuned, and you might be able to see me! While watching, you can also make Madeleine Rapp‘s cocktail made especially for the event, recipe as follows:
Cut and burn
10 ml Laphroaig Select
40 ml Maker’s Mark
20 ml sea buckthorn purée from fresh sea buckthorn
20 ml freshly squeezed lemon juice
20 ml honey syrup
Shake all the ingredients and strain into a coupette glass.