Last night I visited one of the most interesting new bars in Copenhagen at the moment: 1656.

It is the kid brother of 1105 in the city center and the two share a love of working with seasonal ingredients.

Three of us had a very nice evening and tasted quite a few of their creations.

One of the cocktails that had us guessing and deconstructing was called a Nordic Daiquiri*. It involved rum, rhubarb compote, raw licorice and lime juice.

I was a bit surprised that it was not pink in any way - more greenish brown and my friend and I discussed that point at length.

Apparently I've been fortunate in that the rhubarbs my garden provides does not loose their color as they are cooked and perhaps the use more licorice that I did at 1656 because my compote was pink as I tried to recreate the cocktail today.

I started by cooking 280 grams of rhubarb with 120 grams of sugar, juice of one and a half lemon and 2 dl of water for 7-10 minutes. I the strained the cordial of and added a small teaspoon of licorice to the pulp. Both were put in the fridge to cool.

• 6 cl rum - I used white - Plantation 3 Star - but golden rum would work too.
• 3 cl lime juice
• 2 cl rhubarb cordial
• 2 tablespoonfuls rhubarb compote

Measure everything into a shaker and shake hard with ice. You need to break up the compote. Strain cocktail into coupe and garnish with a sprinkle of raw licorice and a piece of raw rhubarb.

* I personally would have given this cocktail a different name.While I understand why businesses are keen to jump on the new Nordic wave a drink containing rum, licorice and lime is stretching the brand a bit too far in my opinion.