As it turns out, I didn’t have time for a proper midsommar celebration, but we made up for it with a party this past weekend at which we imbibed nine different aquavits, enjoyed Swedish meatballs and gravlax, and sat by a big fire. Before turning to the traditional schnapps, we kicked things off with an aquavit punch:
2 cups raspberry-infused aquavit
3/4 cups lemon juice
3/4 cups Pavan
1/2 cup sugar
peel of four lemons
2 bottles dry sparkling wine, chilled
Start by infusing the aquavit with a couple dozen or so raspberries. This can be a quick infusion; about an hour is fine. We used Krogstad Festlig but feel free to substitute others.
Then make an oleo-saccharum with the lemon peels and sugar — Michael Dietsch explains how here. Combine this with the aquavit, leaving the macerated berries in, along with the lemon juice, Pavan, and sparkling wine. Add a block of ice if you have it and ladle into ice-filled glasses.
Pavan is a new liqueur on the market. Made with muscat grapes and orange blossoms, it’s lightly floral, sweet, and tart. It’s an easy match with fruit and sparkling wine, and I’ve been waiting for the right opportunity to use it. This punch turned out to be the perfect application.