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!