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comment by c_hawkthorne

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  ·  295 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  ·  295 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  ·  296 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.