Jump to content


Scheduled Downtime

NOTICE: The eG Forums will be offline for several hours on Friday, November 28 for system maintenance.

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Aquavit Cocktails


  • Please log in to reply
44 replies to this topic

#31 tikibars

tikibars
  • participating member
  • 73 posts
  • Location:Chicago

Posted 07 June 2008 - 06:33 PM

One of Jeff Berry's books has a recipe for aquavit and gin called Peg Leg Punch.

I am doing a tiki drinks seminar here in Chicago on July 31 (at Sam's in the South Loop), which was set up for me by the good people at North Shore Distillery.

info:
http://www.samswine....p-10069439.html

Conveniently, North Shore makes a gin and - interestingly - an aquavit.

For the seminar, I plan to use North Shore's gin and aquavit in a Peg Leg Punch, and then do two rum drinks (of course).

I'll be experimenting with and tweaking the Bum's printed recipe to tune it for the North Shore products in the coming weeks; I will let you all know what I come up with.

Edited by tikibars, 07 June 2008 - 06:39 PM.

  • FrogPrincesse likes this
-James

My new book is, "Destination: Cocktails", from Santa Monica Press! http://www.destinationcocktails.com
Please see http://www.tydirium.net for information on all of my books, including "Tiki Road Trip", and "Big Stone Head", plus my global travelogues, and more!

#32 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,628 posts
  • Location:Rhode Island

Posted 28 June 2008 - 05:48 PM

Trident plus Negroni gives us this no-name, a bracing libation while you're finishing up a massive internet forum database reorganization:

1 oz Campari
1 oz aquavit (Aalborg)
1 oz Cynar
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#33 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,628 posts
  • Location:Rhode Island

Posted 04 July 2008 - 10:55 AM

I was eating a dried apricot while cleaning my liquor cabinet up and reading about Erik's "Gin & It" problem over in the Savoy topic. Saw the aquavit and a nearly empty bottle of Plymouth, and, well, one thing lead to another, leading to this potent pick-me-up. It starts fruity and ends with the Punt e Mes and aquavit spices:

1 oz aquavit (Aalborg)
1 oz gin (Plymouth)
1/2 oz Apry
1/2 oz Italian vermouth (Punt e Mes)

Stir, up, twist of orange.

Wondering what might happen if you dialed back the gin and aquavit 1/4 oz, added 1/2 oz lemon, maybe a dash of simple.....
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#34 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,628 posts
  • Location:Rhode Island

Posted 28 December 2008 - 10:08 AM

Found three bottles on a local liquor store shelf: Skane, O. P. Anderson, and Herrgard. Any of those worth getting as an improvement over the Aalborg?
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#35 Lahti

Lahti
  • participating member
  • 6 posts

Posted 20 September 2011 - 01:19 PM

Bumping this old thread to share som information on different types of akvavit, and to see if you can help me put some of them to use. Cocktails with akvavit is fairly unheard of in Sweden, but since we have an (almost) endless supply of the stuff it would be nice to put it to use.

Akvavit must be spiced with carraway and/or dill and contain at least 37.5% alcohol. Other than that you can add whatever flavour you like and choose to age it.
There are two major styles of akvavit: danish and norwegian. The norwegian style is barrel aged and has a much rounder and softer taste than the danish. In Sweden we mainly prouce akvavits of the danish style.

I'm not sure about the brands on the american market, but I will give you a short list of popular brands:
OP Andersson is the most sold akvavit in Sweden, heavy carraway and anise flavours.
Aalborg Jubilaeum Probably the the most recognized akvavit brands around, and is very typical for the danish style. Dill, coriander with a hint of citrus.
Lysholm Linie is famous for crossing the equator twice and is a brilliant example of norwegian akvavit. Round and balanced with a classic carraway and dill flavour.
Hallands Fläder is not a traditionally flavoured akvavit, but it is still a lovely product. The carraway is much more subtle and the dominant flavour is elderflower (hence the name fläder=elderflower) and to some extent juniper.

I've been working on several cocktails with Hallands Fläder, but they all seem to come out a bit unbalanced. The best luck I've had so far is with gin, so maybe a Negroni with some sort of twit to it would be a decent shot.. If anyone has had any luck in mixing with Hallands Fläder, please let me know!

#36 rlibkind

rlibkind
  • eGullet Society staff emeritus
  • 2,971 posts
  • Location:Philadelphia

Posted 20 September 2011 - 06:18 PM

In South NJ, Aalborg can usually be found, and sometimes Linie, which can always be special ordered. I used to find Julilaens, but no more.

I enjoy Aalborg and other unaged aquavits (norway's Simmers) with herring, etc., but Linie and other cask-aged aquavits are best neat. I find a Scotch whiskey glass like Riedel's nicely promotes the nose. With Linie there's a nice orange whiff along with a subdued caraway.
Bob Libkind aka "rlibkind"

Robert's Market Report

#37 tanstaafl2

tanstaafl2
  • participating member
  • 738 posts
  • Location:Atlanta, GA

Posted 21 September 2011 - 06:01 AM

I finally managed to remember to take a picture of the Aalborg while I was in the store yesterday (still negotiating hard to figure out how to get Kuchan peach brandy to my local store!). According to the label it is imported to the US and then bottled here. I suppose this explains why the label is a bit different on the bottle than in Europe. It may also be why there may have been a brief pause in availability at one point. Not sure how it was handled in the past.

Aalborg akvavit.JPG

Was looking for drinks to experiment with Canton last night. I wonder if the ginger would make a good combination in a drink with the strong caraway flavor of this akvavit?

Edited by tanstaafl2, 21 September 2011 - 06:02 AM.

If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#38 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,090 posts
  • Location:San Diego, CA

Posted 20 December 2013 - 12:38 PM

I got challenged to bring an aquavit drink to a Norwegian-themed holiday party, so I used the occasion to finally try Jeff Morgenthaler's Norwegian Wood. I bought Krogstad aquavit since it is what Morgenthaler had developed his recipe around. I had to go with Calvados instead of applejack for the French touch.

 

Here is the home practice run with Daron fine calvados and Cocchi vermouth di Torino. Pretty solid drink but I was not wowed. It fell a little flat (note that I am being super critical).

 

11349865645_0ec6bcdd8e_z.jpg
 

For the party, I upgraded to Daron XO* and the host provided a fresh bottle of Vya vermouth. The calvados on its own has a pretty rough start, but finishes beautifully. I was really curious to see how it was going to work in the drink.

 

11467607876_468599224b_z.jpg

 

The cocktail was a big hit. It was perfect to end the evening. Beautiful cocktail with an amazing finish courtesy of the calvados & yellow chartreuse. I will make it again using the Daron XO.

 

I also made Jeff Berry's Peg Leg punch with aquavit, vodka, grapefruit and lemon juice, homemade orgeat. This was pre-batched and was the first drink of the night. It was ok, but I think that it would need some tweaking to be more memorable/ less one-note (the Krogstad has a very strong caraway and star anise flavor). Maybe simply adding some angostura bitters a la Army & Navy would make it more interesting.

 

11445619393_36a9b9491e_z.jpg
 

Other drinks served included a White Lady variation (aquavit, lemon juice, triple sec, sans egg white), and, the wild card of the night, a cocktail pairing aquavit with Lillet Rose, maraschino, and absinthe.

 

Fun party. We got to try half a dozen different aquavits.

 

(*)Sounds spendy but a friend alerted me to a ridiculously low-priced cache in a local liqueur store...


Edited by FrogPrincesse, 20 December 2013 - 12:58 PM.


#39 tanstaafl2

tanstaafl2
  • participating member
  • 738 posts
  • Location:Atlanta, GA

Posted 20 December 2013 - 02:59 PM

A curious choice given it is not Norwegian but rather an American aquavit. Linie is generally available and would seem a logical choice given that it is after all from Norway!

 

When it is isn't on a cruise anyway...

 

Never had Krogstad. Do you know if it is similar to Linie or other Norwegian aquavits?


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#40 sbumgarner

sbumgarner
  • participating member
  • 84 posts

Posted 20 December 2013 - 03:36 PM

Never had Krogstad. Do you know if it is similar to Linie or other Norwegian aquavits?

 

The Krogstad is heavier on the anise than something like an Aalborg. It's good stuff, but that flavor may not work in certain applications (and works great in others).



#41 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,090 posts
  • Location:San Diego, CA

Posted 20 December 2013 - 03:38 PM

A curious choice given it is not Norwegian but rather an American aquavit. Linie is generally available and would seem a logical choice given that it is after all from Norway!
 
When it is isn't on a cruise anyway...
 
Never had Krogstad. Do you know if it is similar to Linie or other Norwegian aquavits?

Korgstad was a deliberate choice. I had a chance to try it alongside other products made by House Spirits, and liked its flavor enough to invest in a bottle.

Linie is indeed available here, but is completely different. As it's aged in sherry casks, it is more mellow and has a noticeable sweet sherry finish. It was used in the White Lady variation mentioned above but I imagine it's best for sipping, if you are really into aquavit. The spices are less prominent compared to Krogstad, which was by far the most fragrant of the ones we tried that night.

#42 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,090 posts
  • Location:San Diego, CA

Posted 20 December 2013 - 03:42 PM

Just a side note that Krogstad also makes an aquavit aged in French oak wine barrels, which is more in line with the Linie.

#43 tanstaafl2

tanstaafl2
  • participating member
  • 738 posts
  • Location:Atlanta, GA

Posted 23 December 2013 - 09:17 AM

 

A curious choice given it is not Norwegian but rather an American aquavit. Linie is generally available and would seem a logical choice given that it is after all from Norway!
 
When it is isn't on a cruise anyway...
 
Never had Krogstad. Do you know if it is similar to Linie or other Norwegian aquavits?

Korgstad was a deliberate choice. I had a chance to try it alongside other products made by House Spirits, and liked its flavor enough to invest in a bottle.

Linie is indeed available here, but is completely different. As it's aged in sherry casks, it is more mellow and has a noticeable sweet sherry finish. It was used in the White Lady variation mentioned above but I imagine it's best for sipping, if you are really into aquavit. The spices are less prominent compared to Krogstad, which was by far the most fragrant of the ones we tried that night.

 

 

Thanks! Interesting to hear the differences. Wasn't familiar with the barrel aged Krogstad but have seen the regular stuff around here.

 

I do rather like Linie on its own, especially this time of year, and have rarely tried to use it in a cocktail.


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#44 Czequershuus

Czequershuus
  • participating member
  • 183 posts
  • Location:Minnesota

Posted 25 January 2014 - 08:46 PM

Recently tried the Aquavit Fizz, found on CocktailDB

 

Aquavit Fizz

1.5 Oz Aquavit (Aalborg)

1 Oz Lemon Juice

0.25 Oz Cherry Heering

0.5 tsp Simple Syrup

0.5 Egg White

Soda to fill

Shake, strain over ice in a collins glass, top with soda.

 

Not quite what I envisioned. Maybe it would work better with Linie or another aquavit, but this just did not sync up. All the flavor stood out, never meshing. I love my aquavit, but this did not work. I wonder if the Heering was included for nationalistic purposes only, as it certainly does northing to bring this together. I like the idea of an Aquavit Fizz, and I would like to tinker with this later.



#45 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,090 posts
  • Location:San Diego, CA

Posted 21 November 2014 - 10:24 AM

This beautiful drink, one of Rafa's creations, which tastes like a salty and slightly savory Martini. Love.

 

Not Waving But Drowning with Beefeater gin, Krogstad aquavit, Dolin white vermouth, Regan's and Fee Brothers' orange bitters, expressed orange peel.

 

15830954335_b7489747fa_z.jpg

 

 


  • Rafa likes this