Skip to main content

Aquavit & Tonic for Winter #WarmUpDrinks

By

Happy New Year and welcome to the fifth installment of the Winter Warm-Up Drink Series hosted by Ellen of Family Around the Table! I missed last week due to a crazy schedule, but there's one more that I have planned. Can't wait to share. Cheers.

Sips to Warm You Up

About Aquavit

I am sharing an Aquavit & Tonic because, while I love a good Gin & Tonic, aquavit has become my new favorite spirit. And since I just posted a recipe for Gløgg (Danish Mulled Wine), pictured above, I knew I needed a new recipe to share.

But I wanted to start with a quick primer on aquavit. Despite how long Scandinavians have been making and drinking aquavit, it's largely unknown outside of those countries. It's such a shame because, as a spirit, it's completely beguiling.


The name 'aquavit' derives from two Latin words: aqua vitae and translates to "water of life." The French have a clear brandy eau de vie which means the same thing, but has a very different flavor. I've had more fruit based eau de vie while aquavit is decidedly more spicy. Aquavit has many different recipes and flavor profiles between brands, but the dominant flavor is caraway seeds. This one, from Krogstad, has a strong star anise flavor that I love! It is brilliantly clear with spicy notes and aromas that are smooth and seductive which makes it a fabulous match for bitter tonic.

Aquavit & Tonic makes one cocktail

  • 1.5 ounces aquavit
  • 4.5 ounces tonic (I used an elderflower tonic from Fever Tree)
  • ice

Place ice in a glass. Pour in tonic. Pour in aquavit. Swirl before sipping. 
Labels:

Comments

  1. Family Around the TableFebruary 1, 2019 at 4:01 AM

    I have always loved aquavit but it's been so long since I've had it. Need to make a stop by the liquor store!

    ReplyDelete
    Replies
    1. Camilla M. MannFebruary 1, 2019 at 12:51 PM

      Definitely do! Thanks for hosting this series, Ellen. It's been fun. Sad that it's only one more week though. Cheers.

      Delete
  2. A Day in the Life on the FarmFebruary 1, 2019 at 12:34 PM

    I'm not an anise fan so I will stick with gin to toast with you.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more