Cocktails with Karen-Elisabeth Gadtoft

You don’t need a marble bar, imported gin, or hand-carved ice cubes to throw a successful cocktail night. According to Karen-Elisabeth Gadtoft – cookbook author, food influencer, and passionate home bartender – the recipe is actually quite simple: “Good friends, a few snacks, and something homemade in the glass – that’s all you really need”.

There’s something magical about sharing a drink. Voices soften, shoulders relax. And Karen is right at the centre of it all – calm and composed – the kind of host who knows exactly which small details create atmosphere and make guests feel truly welcome.

A ribbon around the glass. A handwritten note. A cocktail with that one ingredient she knows her guest loves.

We sat down with Karen-Elisabeth Gadtoft to talk about what makes the perfect cocktail evening. From tools to glassware, she shares her favourite tips and recipes – both with and without alcohol – that are guaranteed to elevate your next spontaneous get-together, graduation party, or summer celebration.

Tonight’s menu features two of Karen-Elisabeth’s favourites: a passion fruit cocktail with egg white and a refreshing mocktail with lime, mint, and homemade rhubarb syrup

“Follow the seasons”, says Karen-Elisabeth Gadtoft.
“It’s spring, so of course I’m using rhubarb – it just tastes like now”.

When winter rolls around, she switches things up with coffee or a spiced syrup infused with cinnamon and cloves. A cocktail, she explains, should somehow reflect the weather. Just like a good meal, a drink should be in season – so to speak.

And don’t be afraid to experiment. You might raise an eyebrow at the thought of egg whites in your drink – but give it a try. They add a creamy, almost velvety texture that makes the cocktail feel smoother and more balanced. And no – it doesn’t taste like egg.

Good intentions and exciting ingredients are a solid start – but without the proper tools, you won’t get far with classic cocktails. And when it comes to barware, Karen-Elisabeth Gadtoft is a bit particular.

“Bar tools need to work first and foremost”, she says, “but that doesn’t mean they can’t also be beautiful”.

She reaches for her shaker. It’s made from brushed steel, topped with a walnut wood lid mounted on a silicone stopper – preventing the lid from sticking, even if the syrup has set.

“It’s a total game-changer”, she says.

“Especially when you, like me, sometimes leave it out until the next day”.

And then there are the glasses. Step into Karen-Elisabeth’s home, and her obsession is hard to miss. Glassware everywhere – on shelves, in display cabinets, even up in the attic.

“I have so many glasses that my boyfriend has put a stop to it”, she laughs.

“But they really matter! The glass makes a huge difference to the whole experience”.

And she’s got a point. A cosmopolitan belongs in a coupette. A margarita is best served in its wide, shallow bowl with a stem. A whisky sour should land with weight in a lowball glass, while a French 75 fits perfectly in a slender champagne flute.

Why? Because the shape of the glass affects everything – the aroma, the temperature, and even how the drink hits your palate. A wide glass like a coupette exposes more surface area and releases the scent, while a tall glass helps preserve the fizz and keeps the drink cool.

Of course, rules are made to be broken. If you’ve got a beautiful water glass you love – use it. A martini served in a small jam jar can feel both charming and casual.

For today’s drinks, Karen-Elisabeth Gadtoft has chosen the mouth-blown glasses from Eva Solo.

“They’re so thin and elegant, you almost want to take a bite”, she says.

The doorbell rings, guests pour in – and now you’re supposed to start making syrup from scratch, whip up egg whites, and muddle herbs? Yeah, that’s not going to work.

Karen-Elisabeth Gadtoft, of course, has her drinks sorted well before the first shoes hit the hallway. The quiet prelude to the party begins the day before, when she pre-batches her cocktails in large preserving jars and pops them in the fridge. When the guests arrive, she simply shakes them with plenty of ice – fast, effortlessly, elegantly. That way, she gets to enjoy the party too.

“It leaves room for spontaneity – and for presence. I want my guests to feel welcome and to know I’ve been looking forward to seeing them”, she says, then adds:

“So I can’t be running around, stressed out in the kitchen.”

If Karen-Elisabeth Gadtoft could offer just one piece of advice, it would be this:

“Plan your drinks”.

“And use more ice than you think. Not three sad little cubes – fill the glass. Ice is totally underrated. It works wonders”.

Okay, two good pieces of advice.

Cheers.