This cocktail was inspired by my trip to Copenhagen last year. I enjoyed some great meals that paired salty herring fish with a dram of aquavit. I had a fantastic cocktail at Barking Dog that used local gin, aquavit, and salt. When I came home I craved something similar. I wanted to focus at bit more on dill and minimize the taste of juniper so I cut out the gin and focused on just the aquavit as the base spirit. The result is a cocktail that taste of dill, salt, with a hint of sweet and a little oak. I choose Aalborg Jubilaeums Akvavit since had all the qualities I wanted. Most aquavits available focus on caraway as the prominent flavor. Jubilaeums uses dill and coriander seeds and is finished in American white oak.
In order to bring out more dill flavors I made my own dill bitters using fresh dill, coriander seeds, cumin seeds, dill seed, orris root, and lemon grass. I made two batches; one immersed in 100 proof vodka and another in 94 proof London Dry Gin and blended them to taste. About 2:1 vodka-based to gin-based.
SEASIDE IN DENMARK
Aalborg Jubilaeums Akvavit
Dill Bitters - homemade
So happy to finally post this cocktail. I started working on this six weeks ago. I thought it would be a simple variation on a classic, but I got obsessed trying to let the pear shine through in all its forms.
78% 6yr bourbon and 22% 4yr rye. It’s 91 Proof. I generally don’t use “special” bourbons or ryes for an Old Fashioned, but since it’s Old Fashioned Week I wanted to put together something that was a unique. This is a simple recipe since the Wild Turkey is meant to be the star.
• 2oz Wild Turkey Forgiven
• 10ml Bourbon Barrel Aged 100% Maple Syrup
• 3 Dashes of Angostura Bitters
• 1 Dash of Orange Bitters
• Orange Peel. Oils of < 1in expressed into glass and rubbed on rim.
• Large Ice Cube
I prefer to stir my old fashioned in a separate prechilled glass; this keeps the large ice cube from cracking when you pour the cocktail into the rocks glass. I stir mine half as long as a normal stirred cocktail like a Manhattan or Negroni. So about 15-20 revolutions. I enjoy to taste the spirit upfront then after a few sips and minutes the dilution is perfect and by the end of the drink it’s not watered down.
I wanted to create a drink for someone who likes wines, but still had a boozy quality, hence the Armagnac. So I looked around for elements I had that were made from grapes. I started with Armagnac then mellowed it with the sweet and rich Barolo Chinato and built around those flavors. Chinato goes great with chocolate, but I wanted to skip the cacao. I used chocolate friendly spirits like citrus and a rich raspberry to add brightness and depth.
• Delord Armagnac XO
• Cocchi Barolo Chinato
• Grand Marnier
• St. George’s Raspberry Liqueur
• Garnish with Fresh Raspberries
Suze is one of my favorite liqueurs. I was lucky enough to find a 1960s bottle. Unlike most liquors, some genepis age in the bottle. Besides loving the flavor I love the logo and the label of both; so well designed.