Morten Krag - My inspiration comes from the « Gram »

morten krag

Can you tell us about you and how do you become the man you are today? Where do you come from? Tell us about your career and how did you become a mixologist? 

My name is Morten Krag and I was born on a small island, named Bornholm, in the East Sea of Denmark.
When I was 3 years old, my family moved to the capitol of Denmark, Copenhagen, where I have spent most of my life.

I then met my wife in 1998, and we now have 2 kids, a boy (10) and a girl (13), and a wee dog.

My cocktail HQ is my Homebar, where I mix and shoot almost all of my cocktails.
I am self-taught in the field of Mixology and Photography, so this meant reading lots of books, blogs, guides etc. on the subject.
The largest source to my knowledge and inspiration is by far the great Drinkstagram Community on Instagram.
This is where the real power bank of knowledge, know-how, inspiration, motivation and experimentation can be found!

How did your story with MONIN start?

As long as I can remember, MONIN, have always been a part of the household/homebar. Whether syrup for the coffee or home cooking, the MONIN bottles have always been on the shelves.
Now I primarily use MONIN in my cocktails, but it happens it finds its way in my coffee cup as well.

Now, where do you work? Can you describe your bar/coffee shop if any (atmosphere, concept, spirit of the place)?

I primarily work from my Homebar, all out of passion and joy – no real pressure, other than the one from my wee wife who has high expectations of the cocktails I make for her.

I see my Homebar as a speakeasy, hidden away in my basement, with a cozy and dark atmosphere, where music and bar games is always taking place once I get behind the counter.


How do you see your work?

I love being a home bartender/mixoligist, and I always feel inspired once I get the tools in hand, and the bottles close by.

I love to explore, experiment and challenge the « norm ».


According to you, what is the most challenging aspects of being a home mixologist nowadays?

As a home mixologist you are often restricted in the range of spirits, liquers, syrups etc. so one often have to use what is at hand, or approachable, in order to find alternate ways of creating/re-creating recipes.

The most challenging aspect for me, is time at hand. Since this is just my hobby, I need to find time and prioritate time for it, balancing it with family and work.


Do you have personal achievements you would like to share ?

The fact that I am able to share and motivate, and hopefully inspire, people on Social Media, is my greatest achievement, and I feel so honored and humbled about it.

Where do you find the inspiration to create and animate your cocktail menu?

Most of my inspiration comes from the « Gram ». There is so much knowledge, know-how, expertise to be found, and it’s really easy to feel inspired.

I also love to read articles and books about a certain area, when I do research for a bottle, recipe, cocktail type etc.


Which one of your signature creations are you the most proud of? Can you give us the recipe?

It must be my own variation of a « Corpse Revival No. 2 ».

It turned out incredibly balanced and in Libra.

Recipe ;

  • 3 cl Gin
  • 2 cl Akvavit
  • 1.5 cl Violet Liqueur
  • 2 Dashes Olive Bitters
  • Absinthe rinse.

Stir with plenty of ice and a lemon zest.

Strain into a chilled coupe, over a large rock of ice.

Garnish with a dehydrated lime wheel.

What are the bar trends you follow, or the trends you are trying to make? Worldwide trends?

I love to experiment and push the envelope and « norm » a wee bit, so my #cubesincoupes I’m particular pleased with.
I love to see how people have adapted it, and feels inspired to do so.

Morten Signature Drink

What is your favorite bar in the world? The most inspiring place for you? Why? 

Must be Ruby Copenhagen.

There is so much expertise and know-how here, and a general love for the Mixology and cocktail world, not bound by the norms and a urge to experiment and inspire people.


Who inspires you? Who is the most remarkable bartender/barista for you? 

The Drinkstagram community is full of people that inspire me and motivate me to do better.

But if I have to point on just one, it must be Matthias Soberon (@servedbysoberon ).

He was there for me when I started my own profile, and he still is always inspiring and motivating me to do better, and life the bar each time.

If you were a MONIN flavor, which one would you be and why?

Hazelnut or Maple. I am sucker for a Rum Old Fashioned, and these nutty flavors blend in so incredible well in this classic sip.
Plus I am sucker for sweets.

Elevated Monintail 1
Elevated Monintail 2
Elevated Monintail 3
Elevated Monintail '


How do you see yourself in the next years to come?

I would love to be able to attend to more events, visits and happenings, exploring the field of Mixology even more.

I love to experience places where the Force of Cocktails and Mixology is strong.


Any last word to share?

Don’t be afraid to make mistakes, push the boundaries and norms, and experiment in any way possible – it’s only through Trial & Errors we really learn and can improve what we do.