This article was first published in the capital.
Drinks: – Sake entered the Norwegian market two to three years ago and took off completely. Emil Ness, beverage director at Skagstindgruppen, says Norwegians are becoming more and more international and have stopped being conservative and boring.
Skagstind is behind concepts like Smelteverket, Pokalen, Rådhuset Bar, Torget Mathallen, Krøsset – and Oslo’s Telegrafen. They even have the Fiestra Country Festival in their purse.
– The Telegraph is a concept of several bars and conference rooms with play, fun and quality in the center, which opened in mid-2021, he continues.
Consisting of Bestorp Restaurant, the elegant Telefonkiosken-inspired 60’s and 70’s Telex wine bar with shuffle boards Darts and FXN cabaret.
Faksen focuses on the good ’80s, with club events on weekends sponsored by various agencies, “who come and create a good atmosphere,” according to Nice.
– In one of the most beautiful buildings in Oslo, which has been so well taken care of and which was called the most special building in the city a few years ago, he adds.
Makes the drink: Emil Næss, Beverage Director, Skagstind Group. Photo: Evind Jeseth/Capital
Historic uproar
Because there is a lot of history in the walls here. The Telegraph Building opened its doors in 1924, designed by famous architects Arnstein Arneberg and Magnus Poulsson, who won a design competition for the building in 1916. In the Mission Hall are giant mural towers drawn by Alf Rolfsen in 1922. In 1966 the building was expanded by an extension by Nils Holte.
Entering Faksen is like entering a pastel technicolor scene Miami Vice In mint cotton candy pink, with details like neon lights, a telephone booth, a portrait of ’80s Queen Grace Jones and pink telephones hanging from the ceiling.
The neon sign reads: “Hockey weld & Shoulder pads” is written on the neon sign.
“Japanese Summer” is a self-made cocktail based on Japanese liquor and gin, created for summertime, says Ness.
Yuzu sake is a rice wine infused with citrus yuzu. In addition, the drink contains orange liqueur and gin – preferably vegetarian, Japanese gin or dry London gin, fresh pineapple juice, lemon juice, egg whites, sugar and vanilla liqueur.
He believes that the mixture that almost gives a sensation of sherbet in the mouth.
– At the same time, yuzu citruses are much more complex than other citruses, with an incomparable aroma and taste.
lust for yuzu
More and more bars are using yuzu in their drinks.
I think the Norwegians are starting to open their mouths with new flavours. I think this will be the year of Yuzu.
– It’s no coincidence that the drink contains vanilla liqueur – because it would actually be more 80’s?
– We’re obviously playing a little bit on him. The combination of citrus and vanilla flavor – but not too strong, gives a nice touch to the drink.
The drink: “Japanese summer”, as served in Faksen. Photo: Evind Jeseth/Capital
The Recipe: Japanese Summer
3 cl Yuzu Sake
1.5 cl Liqueur 43
2 cl gin
1 cel Cointreau
1-2 cl of brine of sugar
4 cl of fresh lemon juice
8 cl fresh pineapple juice
1 egg white
Pineapple, yuzu or dried orange for garnish
Pour all ingredients into a shaker. Shake it dry without ice cubes to bind the ingredients together and make the drink foamy. Add ice to the blender and shake well until the drink has cooled. Pour over a rocky glass with ice cubes and garnish.