The fourth annual Aquavit Week celebration is now in full swing, which is the kind of thing I would have blogged about if keeping this blog updated in a timely manner was still a priority. The site is still good for posting cocktail recipes though, and I have two new aquavit drinks for you today. There’s also still time to catch Aquavit Week cocktails at more than forty bars and restaurants, and to attend our closing party in Portland at La Moule on Saturday night.
The first cocktail, which we’ll be serving at La Moule, is the Ringlefinch, a wintry sour that uses a new aquavit barrel aged tea from local teamaker Steven Smith. For this holiday release black tea was aged in a Krogstad aquavit barrel and flavored with mulling spices, cranberries, and roasted hazelnuts. The tea is wonderful on its own. For the cocktail, I’ve used it in a strong tea syrup. The drink is loosely inspired by Jeffrey Morgenthaler’s Norwegian Wood, but taken in a citrusy direction.
1 1/4 oz Linie aquavit
3/4 oz calvados
3/4 oz lemon juice
1/2 oz aquavit barrel aged tea syrup
1/2 tsp Clear Creek Doug Fir eau de vie
Shake all ingredients and serve up in a chilled coupe.
This particular tea is only available in limited quantities, but other black teas made with mulling spices could also work. For the syrup:
4 tsp Steven Smith aquavit barrel aged mulled black tea
1 cup water
1 cup sugar
Bring the water just off the boil and steep the tea in it for about four minutes. Strain and combine with one cup sugar to make a syrup.
The next drink is a punch I created for Portland Monthly’s December magazine feature on Scandinavian cooking. It gets its festive color from hibiscus tea (Steven Smith once again makes a great choice here). For the aquavit, go with a crisp, unaged spirit. I’ve made this with both Brennivin from Iceland and Skadi from Montana with great results.
4 sachets hibiscus tea (or loose leaf equivalent)
4 cups water
3/4 cup honey
2 cups aquavit
1 cup Meyer lemon juice
2 cups sparkling wine, chilled
Meyer lemon wheels, for garnish
Bring the water just off a boil and steep the hibiscus tea in it for about five minutes. Remove the sachets (or strain if using loose leaf) and stir in the honey until dissolved. Allow the mixture to chill. Combine remaining ingredients in a punch bowl right before service, slip in a large ice block, and ladle into punch glasses.
Check the Portland Monthly feature for a much better photo and some great recipes to complete a Nordic menu.