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So I decided to bake cinnamon buns yesterday which is a traditional Swedish pastry that I haven’t baked in like 15 years.. They turned out really nice! I stayed in the whole day and just enjoy my new home in Treptow, Berlin. I went out fore some nice groceries and me and John – my friend and now also flatmate – had a picknick on his floor for dinner while it was storming like crazy outside. It was a perfect…

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Milkshake throwback ?>

Milkshake throwback

Ok, now I’m back to routine and the autumn is here… But it’s hard to let go of summer. Every year. So I want to reminisce the summer in Stockholm for today and therefore post a real summer treat: a pineapple milkshake. It contains blue curacao, just for the fun of it’s color and a little for the taste of holiday, but I boiled it and cooled it down before adding it to the milkshake since I wanted a non…

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Lari-Lari ?>


Black cocktails has been around for a while now but they are still quite unusual. At Candelaria they serve a Peruvian pisco based cocktail with activated charcoal and house made purple corn syrup as black colouring. I’m happy to share the recipe with you ❤︎ and my googled research on the legend of Lari-Lari… Lari-Lari is the Peruvian legend of a cat who with a deceivingly beautiful voice sneaks upon babies and eat them. Lari-Lari was almost defeated and lynched…

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The Sazerac – by Adam Peleg ?>

The Sazerac – by Adam Peleg

WAOWAOWAOW check this out! I’m super thrilled to share with you the first ever guest piece here at TINASHINE.COM; a review of the very very old school cocktail called the Sazerac, written by my new dear friend Adam Peleg! Adam is a true cocktail enthusiast and it has been a pleasure sharing recipes, stories and knowledge about cocktails and the bar scene with him over these past few weeks in Stockholm. If you ever join any of Substitutet’s parties you’ll…

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Celerybration ?>


A throwback to last year in August when I guested the bar at Köttmästarn. 💃🏻 I have been working at Köttmästarn on Tegnergatan 39 in Stockholm for a while now. Köttmästarn means “the meat master” and yes it’s a restaurant focused on meat with a meats whole sale part. It’s sooooo good!!! If you’re a meat lover you have to eat there!! My friend Anton Schneider is bar manager and for my last shift I made a signature drink for the…

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Red snapper ?>

Red snapper

I spent last weekend at Substitutet where me and my fellow cocktail enthusiast Adam Peleg suggested we encounter in a drink-making battle – and of course I couldn’t say no to that! I acknowledge myself a winner of the battle, but for not working as a bartender I must say Adam was a worthy opponent indeed! We made so many drinks and I didn’t care to take photos of all of them, but I want to give you a little…

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Stranded Captain ?>

Stranded Captain

I’m back at Substitutet this weekend. Enjoying time off and trying out lots of different cocktails. This is Adam’s classy Caribbean styled cocktail of the night! Stranded Captain: 30ml Compagnies des Indes 15ml Evan Williams Bourbon 20ml Martini Rosso 05ml Marachino sherry syrup 3 dashes Angostura bitters ✴︎ stir and serve in a glass with ice cubes (or big ice) ✴︎ garnish with marachino cherry and orange zest

Solera Siesta ?>

Solera Siesta

Wowowow, last night me and two friends went to a Bach piano concerto in Stockholm Cathedral before heading out to a Stockholm summer night bar-hop session. After the concert we went for a couple of beers at Stampen and then had amazing cocktails made by Kaitlin at the little wine bar Gaston on Märlartorget 15. Corner Club, Gaston’s sister bar over the Flying Elk, is shut for holiday but luckily one can enjoy four summer cocktails from their list at…

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Sangria ?>


I had Moa and Sonja over for dinner last night. We made Sangria! Here’s my recipe: 🍷🌞🍓🌿🍋 Sangria: 1 bottle of Rioja wine. 50 ml lemon juice 50 ml Cointreau 50 ml Galliano 50 ml dark rum lots of fruits lots of ice ✴︎ cut the fruit and add to a pitcher – I used strawberries from the garden, kiwi, apple and lemon, and I added some coriander too – for some extra exoticism ✴︎ fill the pitcher with ice…

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Yunnan Afternoon ?>

Yunnan Afternoon

Last year in July I made a recipe for Our/Berlin Vodka and this is how it turned out:   Yunnan Afternoon: serves 2 – 3 ppl 120 ml white tea infused Our/Berlin Vodka 20 ml Dry Vermouth (Dolin in this case) 10 ml Lillet Blanc 6 dashes of grapefruit bitter ✴︎ stir with ice and lemon peel ✴︎ fill a tea pot with lots of ice and strain the liquid over it ✴︎ garnish with a lemon wheel without zest ✴︎ pour like…

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