Øyvind Lindgjerdet is the bar director of Britannia Hotel, Trondheim. He makes us two cocktails, one with aquavit and Bird Cherry Blossom and the second with Gin and Lime Cordial.
Øyvind introduce yourself
My name is Øyvind Lindgjerdet, and I am the Executive Bar Manager of Britannia Bar at Britannia Hotel in Trondheim. As a young man, I attended culinary school, but quickly realised I was more drawn to the bar than the kitchen. After graduating, I got a job at VISTA, one of Trondheim’s leading cocktail bars at the time. I wasn’t yet old enough to serve alcohol, so I started as a barback, spending my free time at the bar, learning techniques and recipes from the older bartenders. By the time I turned 20, I was thrown behind the bar, and within two years, I became head bartender. After three and a half years at VISTA, I continued my journey across various cocktail bars in the city. At 25, I joined the opening of a new bar, where I helped build both the concept and the team from the ground up. It was a defining period that shaped not only my approach to cocktails but also my philosophy on leadership. At 29, I was approached by Britannia Hotel in Trondheim ahead of its reopening, following a three- year, 120 million dollar renovation, with the opportunity to help shape the bar from the very beginning. I have now been at Britannia Bar for seven years, leading the development of the concept, menu, and team. Today, the bar is an award-winning, cocktail and spirits-driven venue with a strong focus on aquavit and regional ingredients, where local history sits at the core of both the drinks and the overall guest experience. Our work is rooted in Trondheim and the wider Trøndelag region, combining local products, raw materials, and storytelling into a modern cocktail programme.
The classic you want to show us
Bleken
45 ml VÏ Aquavit (Røros butter fat-washed)
7.5 ml Bird Cherry Blossom Cordial
17.5 ml Dilution
Flavoured oils (pear and blackcurrant)
The bar you dream of
I am a bit spoiled, as I have already had the chance to build my dream bar. If I could do it again, I would create a smaller version of Britannia Bar with fewer seats, allowing us to approach cocktails and service in a different way, without the pressure of high volume.
What do you do in your time off
I don’t have a lot of time off, but when I do, I spend it with my partner and my dog. We are both food lovers and enjoy going to the theatre, which makes for some great date nights. I also dabble in music and like to stay creative at home, whether that is abstract painting or getting stuck into random DIY projects.
The spirit you like the most
Norwegian aquavit, preferably barrel-aged. It is our national spirit, with deep historical roots in my home region of Trøndelag. It is a part of our identity and cultural heritage, and I find it incredibly rewarding to showcase its range and diversity through cocktails. There is nothing quite like it.
What makes a good cocktail
Balance! And understanding your ingredients. No amount of technique or presentation can make up for poor product choices or a lack of proper balance.
What ingredient do you enjoy using in a cocktail
Norwegian apples are some of the best in the world, and I love using them as an alternative to citrus, simply adjusting the malic acid to bring the balance where I want it. I also work a lot with local berries such as cloudberries, sea buckthorn, gooseberries, and rowanberries, which bring intensity and vibrant, distinctive flavours to the drinks. And our local dairy products are exceptional; they are doing a lot of the heavy lifting in my bar.
The signature cocktail you want to show us
Viktor
40 ml Bareksten Botanical Gin (coconut oil fat-washed)
60 ml Viktor’s Lime Cordial (lime and cucumber juice)
Where do you think we need to go to interview other bartenders
If you are ever in Stockholm, you should speak to Hedda Bruce at Tjoget. In Copenhagen, I would recommend visiting Bonnie at Duck & Cover or Logan at TATA.