DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
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Emil Areng tells us about how he makes the most of the seasons on his menu and how he makes a lot of his own ingredients in-house.
"We do about 4 different menus depending on season, we have long winters in Sweden (6 months) so you have a much stiffer list then, but in the summer all the berries are coming out and you can work with them in a whole new way! We do a lot of infusions on the summer berries that we use in the wintertime, but with a different approach!"
We work a lot with flavours that we have around the corner, because we live pretty close to nature, so we work with things like herbs, fruits, berries. We do classic cocktails with a twist of Umeå, whether we pick them ourselves or buy at market, everything from spruce to arctic raspberries. With spruce we do a syrup, it’s a lovely flavour like the taste of the forest.”
In Emil’s Steamboat Alma he makes his own Angelica syrup. “It’s made in the north, a lady makes it in the mountains for us from the wild herb. It’s easy to make, but with complex flavour” says Emil.