How to Use Aquavit in Cocktails
If my trip to Denmark taught me anything about alcohol, it is that I don’t drink enough gin and tonic. If that taught me the second, it’s that I definitely don’t drink enough Aquavit. And if he (somehow) managed to teach me one more thing, it would be that I should have been mixing these two drinks some time ago.
Aquavit, the Scandinavian “living water”, is the more aggressive and savory relative of the gin, which I had to invite to parties all the time. Just like juniper for gin, cumin and / or dill for aquavit. But unlike juniper and gin, these flavors are anything but modest. Where gin is mixed, aquavit fights. Instead of complementing, it shortens. This makes it great for a lot of the things I’m going to tell you about.
Sipping on snacks
Do you know how pickles help balance rich and savory dishes with their contrasting flavor? Aquavit is a kind of marinade that you get drunk on. Serve it ice cold – store the bottle in the freezer – with grilled meats (like pork), cheese and crackers, or any other combination of salty and creamy, or make a full Nordic drink and enjoy with pickled herring or other canned fish.
Rinse your glass
If you want to dive into the world of dill and / or caraway flavored booze, rinse your cocktail glass a little. It pairs well with martini, especially if you’re a fan of the dirty, but aquavit pairs surprisingly well with citrus fruits, especially grapefruit. Just pour in a quarter ounce, stir around the glass, and pour the excess (possibly into your mouth).
Top with tonic
My favorite drink in Copenhagen was no doubt aquavit and tonic, which I drank at Barr , which came with gherkin slices in a glass among ice cubes. As I sipped it, I thought, ” This is how a savory cocktail should be.” The drink reminded me of salty food rather than hitting me in the head with a bacon fat napkin or other nonsense. The marinade slices – no brine added – gave only a hint of salinity and acidity. It was one of the most balanced two-way drinks I’ve ever tasted, and you can make it by mixing one and a half ounces of aquavit and three ounces of tonic (Fever Tree works well) in a glass topped with ice. Gherkins optional.
Consider it “evil genie”
Anything gin can, aquavit can do with a much larger stance (including cumin and dill). Aside from the tonic and martini, it’s great for mule (just add ginger beer), plain rika, and even tiki fruit drinks . It may take a while for your taste to get used to the more progressive taste, but this is a curve worth exploring.