Comments on: Aquavit and the Trident Cocktail

By: Boris Vemic

Boris Vemic — Tue, 20 Jul 2021 20:35:38 +0000

Great writing Doug, on top of all else that the piece has to offer! I’m new to cocktail making – six months or so – and though aware of Aquavit and Cynar I’m yet to taste them. Now, I’m a big fan of Negroni and I remember reading somewhere that Cynar makes for an interesting alternative to Campari alongside gin and vermouth. Extending the scope of its use in combination with Aquavit gives me an extra bit of incentive to head down to Whole Foods Market and get myself a bottle of each (though the price of those ‘exotic’ concoctions, here in London, is a bit on a steep side).

By: Doug Ford

Doug Ford — Wed, 24 Mar 2021 16:53:00 +0000

In reply to Arild Anda. Hello, Arild, thank you for the additional aquavit insight. Ice cold shooters, yes, I can see how that could distort one’s understanding of the spirit. I’ll look for the aged Gilde, thanks for the advice. And thanks for reading Cold Glass.

By: Arild Anda

Arild Anda — Wed, 24 Mar 2021 09:29:40 +0000

As a Norwegian it’s fun to come across an American blog post on aquavit, great article.
I could add that, as with gin, few people drink it as a sipper. Many people drink it out of the freezer, which allows producers to be sloppy with their aquavits’ character since few will notice — shooting it ice cold as a chaser. So it could be that aversion against the spice combo could rather be a reaction to a lack of finesse to the specific product. But the concept has a great potential — just like craft gin has been around for a while now. If you ever find it, try a Gilde Non Plus Ultra, aged 12 years, as a sipper and you’ll probably see what I mean.

By: Shalini Sharma

Shalini Sharma — Wed, 15 Apr 2020 09:56:17 +0000

such a cool blog..well done

By: Shalini Sharma

Shalini Sharma — Wed, 15 Apr 2020 08:50:51 +0000

WONDERFUL ARTICLE..GREAT JOB

By: A martini with something in it — the Ford Cocktail – Cold Glass

A martini with something in it — the Ford Cocktail – Cold Glass — Fri, 10 Jan 2020 23:24:15 +0000

By: Doug Ford

Doug Ford — Fri, 15 Nov 2019 22:27:16 +0000

In reply to David Carson. Hi, David, yes, a good aquavit would make a fine base for an “improved” cocktail. (For those new to Cold Glass, that would be an Old Fashioned with dashes of maraschino and absinthe.) I’ve tried aquavit with absinthe — in fact, a few drops of absinthe go quite nicely in the Trident — but never with maraschino; I’ll give it a try. Thanks!

By: Doug Ford

Doug Ford — Fri, 15 Nov 2019 22:18:45 +0000

In reply to Kevin Tullier. Hi, Kevin, being relatively new to aquavit myself, I’ve not had a chance to try either of those brands, though the Aalborgs are readily available here. Next on the list when my current supplies run low. Wish I could advise better, perhaps other readers can advise you in these comments? Thanks for asking.

By: Kevin Tullier

Kevin Tullier — Fri, 15 Nov 2019 19:53:18 +0000

New to Aquavit but heading to the store to give it a try. Are you familiar with either Brennivin or Aalborg (Jubilaeums or Taffel), which along with Linie, are the brands available here in Northern Virginia ABC stores? Otherwise, I’ll go with the Linie.

By: David Carson

David Carson — Fri, 15 Nov 2019 19:14:39 +0000

I came to appreciate Aquavit a few years ago once I found the Old Ballard Liquor Co. “Riktig” Aquavit, made in Seattle. I’m partial to the Caraway version. I enjoy it as a room-temperature sipped aperitif, but I love to use it as the base in a “Professer Jerry Thomas’ Improved Cocktail.” It’s my second-favorite base for that, after a really good Oude Genever.

Off to find some Cynar!

By: Doug Ford

Doug Ford — Thu, 14 Nov 2019 23:16:20 +0000

In reply to Bob Beatty. Hi, Bob, yes, I enjoy Linie, too; its barrel aging does seem to make a difference, especially to "wood lovers" like me. It softens the edges, and adds a little vanilla and caramel flavor. I've always wondered if their schtick of sailing it to Australia and back really changes the flavor — no way to tell — but it makes a good story, and the aquavit is good sipping. Thanks for the note.

By: Bob Beatty

Bob Beatty — Thu, 14 Nov 2019 22:33:44 +0000

I’ve enjoyed the occasional Linie aquavit for years. I’m a fan. I appreciate you posting something new… But I’m going to have to chase down some Sherry and Peach bitters this weekend.

By: Robyn cleveland

Robyn cleveland — Thu, 14 Nov 2019 22:12:52 +0000

Great article!

We created Norden Aquavit in response to the bad wrap the category has been given throughout history. Our goal is to shine as a versatile cocktail ingredient while remaining complex and balanced as sipping spirit too. In honor of history we follow EU regulation for what defines aquavit. The backbone is classic caraway but we begin to break with tradition and really emphasize citrus among the other layers of flavor.

Please visit our website to learn more and feel free to reach out if you have any questions.

We love sharing this spirit and it’s rich history.

SKAL!

-Robyn and Summer Cleveland
(Founders)

http://www.nordenaquavit.com