The Second-Best Amaretto Sour in the World

 

1 oz Krogstad Gamle aquavit
1 oz amaretto liqueur
1 oz lemon juice
1 teaspoon rich simple syrup
1/2 oz egg white
lemon twist, cherry, or star anise for garnish

Combine all ingredients in a shaker and give it a dry shake to aerate. Add ice and shake again. Strain into an ice-filled rocks glass and garnish.

Created for Nordic Night at Fenrir in Portland, Oregon, as part of Aquavit Week 2014.

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Fernet and Ginger Sorbet

fernet_sorbet

30 oz orange juice
4 oz lemon juice
3 oz Fernet-Branca
1 1/2 oz ginger juice*
6 oz superfine sugar

Whisk ingredients in a bowl, spin in an ice cream maker, and put in freezer until frozen.

This recipe is adapted from one developed with Jake Martin at Carlyle back in 2009.

* I don’t actually juice ginger for this. I just blend chopped ginger with a little water and push it through a strainer.

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Teamaker’s Punch

500 ml green tea, preferably Dilmah
100 g palm sugar
7 oz lemon juice
6 oz gin, preferably Damrak
3 oz coconut arrack, preferably White Lion
cinnamon
nutmeg

Brew the tea and then pour it hot into a punch bowl with the palm sugar. Using a muddler, crush the sugar and stir until dissolved. Add the remaining ingredients, grate nutmeg and cinnamon atop the punch, and slip in an ice block or ladle into ice-filled punch glasses.

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Dudley’s Solstice Punch

Solstice Punch: Raspberry infused aquavit, lemon, Pavan, sugar, and sparkling wine.

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

Infuse the aquavit with a couple dozen or so raspberries. This can be a quick infusion; about an hour is fine. I 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.

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Bloody Mary Mix

46 oz tomato juice
4 oz lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
4 teaspoons Tabasco sauce
2 teaspoons salt
1 teaspoon ground celery seeds
1/2 teaspoon ground black pepper

Combine all ingredients and mix well. Increase the amount of Tabasco if more spice is desired.

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Straits Sling

2 oz gin
3/4 oz lemon
1/2 oz kirsch
1/2 oz Benedictine
2 dashes orange bitters
2 dashes Angostura biters
soda water
cherry, for garnish

Shake all but the soda water with ice and strain into a wine glass or champagne flute. Top with a few ounces of soda water and garnish with a cherry or other fruit.

According to Ted Haigh in Vintage Spirits and Forgotten Cocktails, the Straits Sling is the predecessor to the Singapore Sling and first appeared in Robert Vermeire’s 1922 book Cocktails and How to Mix Them. It’s much drier than the Singapore Sling, thanks to the use of real cherry eau de vie rather than cherry liqueur. Go easy on the soda lest the drink become too thin.

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