Ingredients
Coffee
- 150 mlweak black coffee, hot
Spirit
- 40to 60 ml vodka, or clear spirit
Sometimes added
- 1sugar cube
The traditional method
- 1coin, scrubbed clean, in the bottom of the cup
Directions
- Bring water almost to the boil and add a small amount of coarse grounds.
- Let it stand for three minutes and let the grounds settle.
- Pour carefully so the grounds stay in the pot. Now assembling it, which takes seconds.
- Warm the cup with hot water and tip it out.
- Drop in the sugar cube if you want it sweetened. Pour in the weak hot coffee first.
- Pour in the measured spirit and stir once. Do not heat it after the spirit goes in.
- Serve it hot, sipped slowly, after a meal or during a gathering.
Technique
- The coffee must be genuinely weak, which is the opposite of the Swedish kaffekask.
- The coin method is a story rather than a measurement; measure the spirit properly.
- Coffee masks the alcohol and caffeine masks its effects.
Substitutions
- Akevitt in place of vodka, for a caraway-spiced version.
- Any clear neutral spirit.
Variations
- With a sugar cube dissolved in.
- Made stronger, which is common in Trøndelag.
- Swedish kaffekask, made with strong coffee instead.
History
Brewed pale until a coin shows through, then topped with spirit; long tied to Trøndelag and home distilling.
Frequently asked questions
What is Karsk?
Karsk is a cocktail from Norway: weak coffee spiked with moonshine or vodka, a Trøndelag habit. Brewed pale until a coin shows through, then topped with spirit; long tied to Trøndelag and home distilling.
How long does Karsk take to make?
Karsk takes 2 min of preparation and 5 min of cooking. The recipe makes 1 cup. It is rated easy to make.
What can I substitute in Karsk?
Yes, within limits. Akevitt in place of vodka, for a caraway-spiced version. Any clear neutral spirit.
What is the most important thing to get right in Karsk?
Pour in the measured spirit and stir once. Do not heat it after the spirit goes in.
