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comment by kleinbl00

Some notes:

1) It's worth noting that "Scratch distillery" makes their ethanol from flour. From a couple counties over. On site. Partly this is because they are completists. Partly this is because WA state liquor laws are very kind to small batch distillers that use 51% local ingredients. The smiling lady in the photo? She made your booze.

2) I suspect johan and mike have forgotten more about akvavit than I'll ever know but your best move is to throw that sucker in the freezer. It pairs quite nicely with smoked salmon, capers, dill, rondele and crackers. I wouldn't say it's "some fancy Nordic thing" I would say it's the Scandinavians figuring out that neutral spirits are boring. Scandanavia? Caraway. England/Holland? Juniper berries. Italy? Anise (and sugar - so much sugar). Russia? Drinkyerselfblind. It may not be your thing - you'll never convince me Campari is a good idea no matter what you mix it with. I'd say pass it along to someone who will love it but unless there's a healthy Scandinavian community around you, you won't find that person. Me? I'd been forced to eat lutefisk within two years of moving out of New Mexico.

3) Seahawk reciprocated nicely with a box that is currently under the tree because of course it is.

4) Christophe Claret is a joke and is in the box because it fit. And now, for no reason, the exact moment that fidget spinners became uncool, 5:45PM GMT Nov 20 2017:





c_hawkthorne  ·  266 days ago  ·  link  ·  

On point 2, I like it a lot it's just very different. I'm used to sweet, citrus, and spices in liquors, not caraway. I'll definitely try freezing some. Those I've shared it with have all felt the same. Good, but very different and unique.

Also 1.5oz campari, 1.5 oz sweet vermouth, 5 oz seltzer, ice. All stirred together. It's a beautiful thing. I'm sorry you don't like campari it's delicious.

johan  ·  266 days ago  ·  link  ·  

As kleinbl00 said, akvavit is best served ice cold. These days it's usually served at christmas, easter and midsummer, paired with different kinds of pickled herring, where it acts as a palette cleanser.

    You can give us herring

    And you can give us sill

    But you will still be erring

    Unless you also will

    Give us a glass of Akvavit

    That sure smells sweet

    To Swedes in heat

    It gives the fish its feet

    It makes the dish complete

c_hawkthorne  ·  266 days ago  ·  link  ·  

Well I don't have herring, but the aquavit is in the freezer and I'll have a lovely Christmas glass tonight.

kleinbl00  ·  266 days ago  ·  link  ·  

I used to walk by a WA state liquor store on my way home from college. I would buy a mini or two depending on what they had - and again, small town, WA state liquor store... choices were limited.

I bought a 50ml bottle of Campari one fine September day. I tried some.

Some people like dandelion wine. I'm not sure why. I suspect they're the same people who like Campari. I know beyond a reasonable doubt that I am not one of those people, have never been, will never be.

As far as your cocktail? Try skipping all that bullshit and just go for "most of a highball" of tonic water and "the rest of a highball" of cheap-ass $9/gallon Gallo table wine. Substantially better, costs almost nothing, makes the summer go by.