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.
1 oz aquavit (Krogstad Festlig)
3/4 oz lemon juice
1/2 oz simple syrup
1/2 teaspoon Brooklyn Hemispherical Sriracha Bitters
dry sparkling wine
lemon peel, for garnish
Shake all but the wine with ice and strain into a champagne flute. Top with sparkling wine and garnish with a lemon twist.
Photo courtesy of 12 Bottle Bar, who has the full story of this cocktail from their series of Christmas drinks last year.
1 oz cherry Heering
3/4 oz aquavit (Linie)
3/4 oz lime juice
1/4 oz Angostura bitters
1 oz sparkling wine
1/2 orange wheel, for garnish
cherries, for garnish
1 sprig tarragon, for garnish
Pour the sparkling wine into an ice-filled rocks glass. Shake the remaining ingredients with ice and strain into the glass. Garnish with the fruit and tarragon.
This is a revised version of a much larger drink I made for a sling competition, shown in the photograph.