BLUE HARE MAGAZINE




Aquavit—A Nordic spirit for modern cocktails


Aquavit cocktails in snow

Aquavit, literally “water of life,” is the signature spirit of Scandinavia. We first encountered it when friends from Denmark were visiting. Little glasses were filled with a clear icy liquid, followed by a toast that included the words “Danish dynamite” and ended with “Skål!” Other memories of that evening are fuzzy.

In those days, aquavit was treated like schnapps or other questionable flavored liquors, thrown back and followed by a beer. We’re happy to report that in the new cocktail culture today, aquavit is making a comeback, this time in sophisticated cocktails.

What is aquavit?

Aquavit (or aqvavit, as it is sometimes spelled) is a neutral spirit, made from potatoes or grain like vodka. It is infused with herbs that are typical to Scandinavian cuisine, such as caraway, dill and fennel.  In concept, it is much like gin, a neutral spirit infused with juniper berries and other botanicals. In our minds, Aquavit is more herbalicious and food friendly.

With the rise in popularity of Scandinavian cuisine and all things ‘hygge‘, mixologists in the Nordic countries and in North America have been experimenting with aquavit as a base for cocktails.

Aquavit comes in many variations

Aquavits vary in their flavor profile. according to the website Liquor.com.

  • The specific herbs and spices used to flavor aquavit are determined by local preference and cuisine.
  • Swedish and Danish aquavit is usually distilled from grain, while Norwegian aquavit is traditionally made from potatoes.
  • Danish aquavit leans heavier on dill, coriander and caraway.
  • Swedish aquavit features more anise and fennel favors.
  • Norwegian aquavit must be made of spirits distilled in Norway from minimum 95% Norwegian potatoes, aged in oak barrels for at least six months, and contain caraway or dill seeds, is barrel-aged, and may include aromatics like cumin and citrus peel. “Norwegian aquavit” is a protected name, on par with the French Cognac.

Imported aquavits like Norwegian Linie and Danish Aalborg have been available in the U.S. for years. Recently, though, a home-grown industry of artisanal distillers like North Shore, House Spirits, and 45th Parallel, are crafting distinctive versions like Krogstad Festlig Aquavit, using traditional methods and adding some nontraditional herbs and spices to caraway and dill. Today more than forty aquavit brands are available in the U.S., from the small batch American craft to quality imports from Scandinavia.

Aquavit in cocktails

An aquavit cocktail is a perfect aperitif to serve with familiar fare like rye crackers with smoked salmon, grilled salmon, steaming new potatoes and caviar, and those delicious Swedish meatballs from Ikea. Dipping a toe into Scandinavian cuisine you’ll find it perfectly complements salmon rillettes; smørrebrød, the open-face Danish sandwich; and herring, of course.

We ushered in the New Year with aquavit martinis and a platter of shrimp, cheeses, and crudités. No one wanted the herring,

Aquavit martini in martini glass winter scene

Aquavit Martini

There really isn’t such a thing as a dry Aquavit martini. A fifty-fifty ratio using a top quality vermouth–we used Dolin Dry Vermouth de Chambery–and Krogstad aquavit produces a sublime blend of Nordic spices and French botanicals.

Makes 1 serving

Ingredients

  • 2 oz.  aquavit
  • 2 oz.  dry vermouth (Dolin)
  • Pimento stuffed olive (garnish)

Add all the ingredients to a cocktail mixing glass filled with ice. Stir until well chilled (and somewhat diluted), 20-25 full turns. Strain into a chilled martini glass. Garnish with olive (optional).

Tomas Collins

The ingredients for the Tomas Collins likely seem like odd fellows, but together they produce an enjoyable, crisp, and savory drink that could become addictive.

Makes 1 serving

Ingredients

  • 2 t. simple syrup
  • ¼ cup aquavit
  • 2 T. fresh lime juice
  • 1 t. dill pickle brine
  • Seltzer

Pour simple syrup, aquavit, lime juice, and dill pickle brine into an 11-ounce highball glass.  Fill glass with ice then top with seltzer. Stir lightly to combine. Garnish with a sprig of dill.

Cel-Ray and Aquavit

New Yorkers know that the best beverage to have with a Reuben sandwich or hot pastrami on rye is a cold bottle of Dr. Brown’s Cel-Ray soda. This Cel-Ray and Aquavit is genius!

Makes 1 serving

Ingredients

  • 2 oz. aquavit
  • Dr. Brown’s Cel-Ray soda
  • Celery stalk and cucumber slice

Place aquavit in a highball glass. Fill glass with ice, then top with soda. Garnish with celery stalk and cucumber slice.

A note about cocktail glasses—we found a good discussion on Serious Eats about the best size glass for various cocktails.

The cocktail team at Serious Eats generally follows an oft-quoted motto, attributed to barman Harry Craddock, of the American Bar in London and author of the Savoy Cocktail Book: “The way to drink a cocktail is quickly, while it’s still laughing at you.”

The problem with large cocktails, they observe, is that large cocktails get warm in the glass long before it’s finished, “unless you guzzle the bloody thing.”  We agree. A cocktail should be special, a celebration, to be savored, and a smaller glass sets it apart from, say, a glass of milk. So cheers! Or should we say, skål!

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