Inspired by a visit to see Tony Conigliaro at the unnamed bar at 69 Colebrooke Row in London last fall, where Manhattans are aged in glass vessels to sublime and subtle effect, the barrel aged cocktails I’ve been serving at Clyde Common this year are a decidedly American curiosity.
The rub of aging cocktails in a glass bottle is that the whole premise is built upon subtlety, as we know that spirits aged in glass or steel do so at an unremarkable pace. Being from the United States, where – as everyone is aware – bigger equals better, I pondered the following question: what if you could prepare a large batch of a single, spirit-driven cocktail and age it in a used oak barrel?
A hundred some-odd dollars in liquor later, I was nervously pouring a gallon of pre-batched rye Manhattans into a small, used oak cask whose previous contents were a gallon Madeira wine. I plugged the barrel and sat back in anxious anticipation; if the experiment was a success I’d have a delicious cocktail to share at the bar – if it was a failure then I’d be pouring the restaurant’s money down the floor drain.
Over the next several weeks I popped open the barrel to test my little concoction until I stumbled upon the magic mark at five-to-six weeks. And there it was, lying beautifully on the the finish: a soft blend of oak, wine, caramel and char. That first batch sold out in a matter of days and I was left with a compelling need to push the process even further.
Now, three gallons of Negroni might not be practical for the home enthusiast, but the average bar or restaurant should be able to afford that sort of quantity quite easily. For those of you trying this at home, try searching the internet for one-gallon charred oak casks (stay away from the fancy lacquered kind meant for display in dens and 1980s wine bars) and be sure to let us know what you find in the comments section below.
We procured a small number of used whiskey casks from the Tuthilltown distillery and proceeded to fill them with a large batch of Negronis; and that’s when the magic of barrel aged cocktails grabbed our attention. After six weeks in the bourbon barrel, our Negroni emerged a rare beauty. The sweet vermouth so slightly oxidized, the color paler and rosier than the original, the mid-palate softly mingled with whiskey, the finish long and lingering with oak tannins. We knew we were on to something unique and immediately made plans to take the cask aging program to the next level.
Negronis are now prepared in five-gallon batches and poured into multiple bourbon barrels. Robert Hess’ ubiquitous Trident cocktail is currently resting inside single-malt barrels. The El Presidente (à laMatt Robold), Deshlers, Remember the Maines, they’re all receiving the oaked treatment in a little storage room in the basement of the restaurant that I refer to as my “office”.
Once the cocktail is aged long enough for my taste, I then drain the bottle, straining out any charred bits of wood, and bottle the contents for use by my bartenders. To order, the cocktail is then measured out and poured over ice in a mixing glass, stirred, strained into a cocktail glass, and then garnished with the appropriate garnish. It’s quick and simple, as all of the real work has already been done by the barrel.
Anyway, on to the recipes. As simple as it seems to do, I figured not everyone is going to want to do the math to get started on some of these recipes, so here are a few I’ve figured out:
Negroni
Makes Three Gallons
128 oz (approximately five 750ml bottles) dry gin
128 oz sweet vermouth
128 oz Campari
Stir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Manhattan
Makes Three Gallons
256 oz (approximately ten 750ml bottles) rye whiskey
128 oz (approximately five 750ml bottles) sweet vermouth
7 oz Angostura bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a barrel that has previously stored sherry, Madeira, or port wine). Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Trident
Makes Three Gallons
128 oz (approximately five 750ml bottles) aquavit
128 oz dry sherry
128 oz Cynar
7 oz peach bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a used single malt barrel). Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Feel free to leave any questions in the comments section below.
My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience. This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients.
One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I've been revising for several years - and a few free minutes - I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house-made ginger beer.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now.
You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning "little blood") is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The debate rages on: Should we try to look cool and crack open the Boston shaker or be tidy professionals and use the Hawthorne strainer the way God intended? Be sure to leave your two cents in the comments section.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. Mixing drinks has become something of a passion for me in recent years, and I strive to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
“Here, see if you can make me something with this”, the liquor rep taunted as he dropped a bottle of aquavit on the bar. If there’s one thing you should know about me, it’s that I don’t really work that well under pressure. I try, but it literally takes me weeks to come up with a new drink that I’m happy with. Maybe I’m slow, maybe I’m a perfectionist, doesn’t matter: I hate it when I have to work under pressure.
So I was especially vexed when this particular wiseass handed me a bottle of aquavit. For those of you who don’t know, is a traditional Scandinavian liquor flavored with caraway and – typically – other herbs such as fennel and anise. It’s delicious, but it’s unique and isn’t known for its superb mixability.
However, I knew the liquor boob was insinuating that I might not be able to rise to the challenge, so I whipped this up (after about three false starts). A small handful of visitors to the bar at Clyde Common have suggested that it might be one of the best drinks I’ve come up with so far, but I’ll let you be the judge of that. I just think it tastes delicious.
1 oz aquavit
1 oz applejack
¾ oz sweet vermouth
¼ oz yellow Chartreuse
1 dash Angostura bitters
Stir ingredients with ice and strain into a chilled cocktail coupe. Garnish with a large twist of lemon peel and serve.
Who says aquavit isn’t mixable? Try a Linie and tonic sometime.
Thoughts on green Chartreuse in this one? Maybe use a little less?
01 Jun 2009 at 3:52 pm 5. Stacy
I had the Norwegian Wood over Memorial Day weekend and loved it. I believe it’s the first time I’ve had Aquavit and thought it was quite good. Thanks for sharing!
Drinking one right now. Dee-Lish-Us! It has a nice bright crispness along with a well layered complexity. Perhaps not one for the novice, but when you’re ready for a little adventure, I’d definately pull this one out.
01 Jun 2009 at 8:33 pm 7. jonny raglin
sounds delicious. i am making one tomorrow mornin as my bracer before work! thanks for sharing.
It was the first (and only) drink you’ve made for me. I didn’t hurl, which was so much more than I expected. I did leave promptly to drink at Teardrop, however.
In all seriousness: love the drink! Who helped you with it?
Jamie – I’m so glad you liked the drink. I was surprised that you were able to taste any of it after dribbling half a mouthful all over your shirt, so kudos to you for being able to discern the difference between Chartreuse and AXE Body Spray as you licked up the remainder from your giant lapels.
Drink sounds delicious. I will be giving it a try tomorrow at work for sure. I am really interested because I have been playing with a somewhat similar recipe calling for aquavit, apricot brandy, and Becherovka (admittedly weird addition). The two drinks probably don’t have all that much in common now that I write it out, but hey, it is good to know the aquavit supporters are growing. Keep the good work in addition to the hilarious jabs between you and Jamie.
I must say, though, I’m baffled by this whole “working fast” line, Jeffrey. It has been something like two weeks or more since your last post, so whatever have you been doing with yourself other than making up new drinks?
On a slightly more serious note, this does look quite tasty. Now all I need to do is get my hands on some aquavit and applejack up here in state-controlled Ontario…
sounds great. I will mix one up in my mad scientist lab later today. I especially like the use of the chartreuse. I think it’s gonna lend a really nice hand to the cocktail.
I’m going to second “sylvan”’s question in regards to using Green Chartreuse in a smaller dose.
What do you think? I’ll need to spring for the Aquavit and don’t see much more use for another bottle of Chartreuse.
The drink sounds great (big fan of all your creations)and if I can’t get around the yellow, I’ll have to bite the bullet later.
The AXE Body Spray/lapel jab is hilarious!
Thanks!
02 Jun 2009 at 1:52 pm 19. Tokyo Tea
Kinda noticed that it has a similar portion structure to a Vieux Carre with the 1/4 oz. Yellow Chartreuse instead of benedictine and revved up portion of apple brandy and aquavit instead of rye and brandy. any inspiration form the V.C. Am I just high and over-analyzing or was their any inspiration derived?
Seems like the double base spirit, vermouth, herbal liqueur and bitters combo was certainly an inspiration, huh? No sense in reinventing the wheel, at least not when you’re a slacker like me.
Sylvan and Garretto – Try it with green Chartreuse and see how you like it. It was a little overpowering for my taste, but perhaps you’ll enjoy it more.
02 Jun 2009 at 4:45 pm 22. Tokyo Tea
Right there with you buddy. One of my aquavit recipes is a spin off of the Negroni. “Bizarre Love Triangle” is 1 ounce of Aquavit, Cynar and Punt e Mus with a flaming orange peel for garnish. And you are much less of a slacker than me, Jeffrey, but structured recipes always have variables (base spirits, liqueurs, bitters, etc.) we can monkey with. If you try the recipe above then please also try with 3/4 oz of Cynar and Punt e Mus (my pref) and let me know your thoughts.
03 Jun 2009 at 10:41 pm 23. Mike S.
So I’ve never before tasted Aquavit, and know next to nothing about it. Based entirely upon this recipe, and the comments above, I bought a bottle (Lysholm Linie, as if that means anything to me) this evening on the way home from work just so I could given this one a go. I had everything else in what I thought, previously, was my extremely well-stocked home bar, so the risk seemed minimal.
I made mine with the aforementioned Linie, Laird’s Bonded (I don’t tend to keep the mixto version), Cinzano sweet vermouth and yellow Chartreuse. This drink is *seriously* good and a wonderful intro to what stands a chance of becoming a new favorite liquor. Thanks sincerely for the recipe and the push to expand my booze horizons even further.
All that said, what’s with that name? “Norwegian Wood”? Really? Well, ok, if you say so….
Cheers!
Mike
05 Jun 2009 at 12:37 pm 24. Mike Robertson
Hello Jeff, I’m looking forward to trying this. I just have to get in some Yellow Chartreuse. At the Driftwood we’ve been using the Krogstad as a float on our King Kong (a bloody mary made with Hot Monkey and cilantro). We also have one called the Old Tom Cocktail
1 1/4 oz Ransom Gin
1/2 oz Krogstad Aquavit
1/2 oz Agwa (Bolivian coca leaf liqueur)
1/2 oz fresh lime
1/2 oz simple syrup
2 dashes Fee Bros. barrel aged bitters.
I also like the Aquavit in place of Absinthe in cocktails. The Jamie Jab was excellent!
The Aquavit man must be making the rounds – this is the second aquavit recipe I’ve seen from Portland this month – saw the Hemingway Solution from Vessel over on Chanticleer Society. Once you have a bottle of aquavit (or worse, Kummel) what do with it: after one party of drinking shots out of the freezer or making Silver Bullets ( gin,kummel,lemon juice) … well, thanks for another recipe!
We’ve been on a short run of applejack cocktails, so its nice to have more to try. We also liked the applejack / chartreuse combination in the Diamondback (rye, applejack, chartreuse), which showed up recently in Mixology Monday.
Yah Sure, that’s one hell of a fine combination, Jeff!
If you don’t mind, would like to list same in the next thebarkeeper.com issue, which will be a bit tardy due to recovery time needed after Tales.
Medic! the loungasaurus
How timely! I just received a new bottle of aquavit and was looking for something new to make with it. Thanks!
While looking for some tiki recipes today, I also found this one that looks fun. The Spinnaker Swizzle
14 Oct 2009 at 12:14 pm 30. Charlton
Jeff, I just came across this recipe and am intrigued for a number of reasons: 1. I am a fan of aquavit; and 2. I am part owner of a boat named Norwegian Wood. We’ve been drinking Dark ‘n’ Stormys for years, but once we try this, it may have to become our new official boat cocktail. Question: what kind of aquavit do you recommend? I’m sure you are aware there are many and their flavors can vary widely. In the picture, I see Krogstad; I don’t know that one, but I have a few on hand. I’m thinking the Herr Gards would probably work well, but would welcome your suggestions.
I’m using unaged aquavit because I think it brings more flavor to the party than the softer, oak-aged aquavits I’ve tried. But do play with it and report your findings back here!
08 Dec 2009 at 7:15 pm 32. napplegate
is the name reference to the song by the beatles or the beautiful novel by murakami?
It’s a Beatles reference. Rubber Soul is one of my favorite of their albums, and Norwegian Wood is one of my favorite of their songs.
19 Dec 2009 at 3:44 pm 34. Charlton
Okay, I’ve now tried a few variations of this, so I thought I’d report back on them. I’ve mixed and matched two aquavits, Skåne and Herr Gårds, and two vermouths, Martini & Rossi and Noilly Prat. My favorite combination is the Herr Gårds and M&R. I found the Skåne gets lost in the mix of flavors, but the Herr Gårds stands up better. Herr Gårds is an aged aquavit that uses O.P. Anderson as its base spirit and adds some additional flavorings, a touch of scotch, and ages in sherry casks. Tasty on its own and in this. I like the M&R better than the NP in this because it’s a little sweeter and I find this a very dry drink overall. My dad also enjoyed it, but my mom hated it. I’ll have to get my boat partners to give it a try next time we get together.
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01 Jun 2009 at 1:11 pm 1. Jeff Frane
I will ignore the sweet siren song of a new Morgenthaler recipe, ignore the fact that all ingredients except the aquavit are in the cabinet . . .
01 Jun 2009 at 1:14 pm 2. Eugenia
This one is absolutely one of my favorites of yours, Jeff. I’m so glad you’ve perfected your recipe!
01 Jun 2009 at 2:04 pm 3. Grant Muller
Wow, I actually have all of these in my bar. I rather like aquavit, so why not give it a shot…will let you know.
01 Jun 2009 at 2:50 pm 4. sylvan
Who says aquavit isn’t mixable? Try a Linie and tonic sometime.
Thoughts on green Chartreuse in this one? Maybe use a little less?
01 Jun 2009 at 3:52 pm 5. Stacy
I had the Norwegian Wood over Memorial Day weekend and loved it. I believe it’s the first time I’ve had Aquavit and thought it was quite good. Thanks for sharing!
01 Jun 2009 at 6:32 pm 6. Robert Hess
Drinking one right now. Dee-Lish-Us! It has a nice bright crispness along with a well layered complexity. Perhaps not one for the novice, but when you’re ready for a little adventure, I’d definately pull this one out.
01 Jun 2009 at 8:33 pm 7. jonny raglin
sounds delicious. i am making one tomorrow mornin as my bracer before work! thanks for sharing.
01 Jun 2009 at 11:53 pm 8. Jacob
This might be favorite drink on Clyde’s menu right now. Nice work!
02 Jun 2009 at 2:41 am 9. Jeffrey Morgenthaler
Thanks, everyone. Glad you like the drink!
02 Jun 2009 at 2:46 am 10. Jamie B
It was the first (and only) drink you’ve made for me. I didn’t hurl, which was so much more than I expected. I did leave promptly to drink at Teardrop, however.
In all seriousness: love the drink! Who helped you with it?
02 Jun 2009 at 2:52 am 11. Jeffrey Morgenthaler
Jamie – I’m so glad you liked the drink. I was surprised that you were able to taste any of it after dribbling half a mouthful all over your shirt, so kudos to you for being able to discern the difference between Chartreuse and AXE Body Spray as you licked up the remainder from your giant lapels.
With love,
Jeff
02 Jun 2009 at 3:47 am 12. Robert Heugel
Drink sounds delicious. I will be giving it a try tomorrow at work for sure. I am really interested because I have been playing with a somewhat similar recipe calling for aquavit, apricot brandy, and Becherovka (admittedly weird addition). The two drinks probably don’t have all that much in common now that I write it out, but hey, it is good to know the aquavit supporters are growing. Keep the good work in addition to the hilarious jabs between you and Jamie.
02 Jun 2009 at 5:38 am 13. Stephen Beaumont
Now boys, play nice!
I must say, though, I’m baffled by this whole “working fast” line, Jeffrey. It has been something like two weeks or more since your last post, so whatever have you been doing with yourself other than making up new drinks?
On a slightly more serious note, this does look quite tasty. Now all I need to do is get my hands on some aquavit and applejack up here in state-controlled Ontario…
02 Jun 2009 at 6:53 am 14. Grant Muller
Alright, tried one last night, pretty fantastic! Nice way to soften the caraway in the aquavit without obliterating it completely.
02 Jun 2009 at 10:50 am 15. Jeffrey Morgenthaler
Thanks, Grant. And thank you, Beaumont, for keeping such wonderful tabs on the frequency of my posting. Really appreciate it ;)
02 Jun 2009 at 11:19 am 16. caskproof
sounds great. I will mix one up in my mad scientist lab later today. I especially like the use of the chartreuse. I think it’s gonna lend a really nice hand to the cocktail.
02 Jun 2009 at 11:41 am 17. Emmabrap
more!
02 Jun 2009 at 11:56 am 18. Garretto
I’m going to second “sylvan”’s question in regards to using Green Chartreuse in a smaller dose.
What do you think? I’ll need to spring for the Aquavit and don’t see much more use for another bottle of Chartreuse.
The drink sounds great (big fan of all your creations)and if I can’t get around the yellow, I’ll have to bite the bullet later.
The AXE Body Spray/lapel jab is hilarious!
Thanks!
02 Jun 2009 at 1:52 pm 19. Tokyo Tea
Kinda noticed that it has a similar portion structure to a Vieux Carre with the 1/4 oz. Yellow Chartreuse instead of benedictine and revved up portion of apple brandy and aquavit instead of rye and brandy. any inspiration form the V.C. Am I just high and over-analyzing or was their any inspiration derived?
02 Jun 2009 at 2:15 pm 20. Jeffrey Morgenthaler
Seems like the double base spirit, vermouth, herbal liqueur and bitters combo was certainly an inspiration, huh? No sense in reinventing the wheel, at least not when you’re a slacker like me.
02 Jun 2009 at 3:23 pm 21. Jeffrey Morgenthaler
Sylvan and Garretto – Try it with green Chartreuse and see how you like it. It was a little overpowering for my taste, but perhaps you’ll enjoy it more.
02 Jun 2009 at 4:45 pm 22. Tokyo Tea
Right there with you buddy. One of my aquavit recipes is a spin off of the Negroni. “Bizarre Love Triangle” is 1 ounce of Aquavit, Cynar and Punt e Mus with a flaming orange peel for garnish. And you are much less of a slacker than me, Jeffrey, but structured recipes always have variables (base spirits, liqueurs, bitters, etc.) we can monkey with. If you try the recipe above then please also try with 3/4 oz of Cynar and Punt e Mus (my pref) and let me know your thoughts.
03 Jun 2009 at 10:41 pm 23. Mike S.
So I’ve never before tasted Aquavit, and know next to nothing about it. Based entirely upon this recipe, and the comments above, I bought a bottle (Lysholm Linie, as if that means anything to me) this evening on the way home from work just so I could given this one a go. I had everything else in what I thought, previously, was my extremely well-stocked home bar, so the risk seemed minimal.
I made mine with the aforementioned Linie, Laird’s Bonded (I don’t tend to keep the mixto version), Cinzano sweet vermouth and yellow Chartreuse. This drink is *seriously* good and a wonderful intro to what stands a chance of becoming a new favorite liquor. Thanks sincerely for the recipe and the push to expand my booze horizons even further.
All that said, what’s with that name? “Norwegian Wood”? Really? Well, ok, if you say so….
Cheers!
Mike
05 Jun 2009 at 12:37 pm 24. Mike Robertson
Hello Jeff, I’m looking forward to trying this. I just have to get in some Yellow Chartreuse. At the Driftwood we’ve been using the Krogstad as a float on our King Kong (a bloody mary made with Hot Monkey and cilantro). We also have one called the Old Tom Cocktail
1 1/4 oz Ransom Gin
1/2 oz Krogstad Aquavit
1/2 oz Agwa (Bolivian coca leaf liqueur)
1/2 oz fresh lime
1/2 oz simple syrup
2 dashes Fee Bros. barrel aged bitters.
I also like the Aquavit in place of Absinthe in cocktails. The Jamie Jab was excellent!
07 Jun 2009 at 9:18 am 25. SeanMike
Hey Jeffrey,
Made one of these yesterday – delicious! Marshall and Rick enjoyed it, too.
Now get to work on your next drink…:-)
08 Jun 2009 at 4:54 pm 26. steve
you are jesus, man. thank god for you.
13 Jun 2009 at 12:18 pm 27. AlchemistGeorge
The Aquavit man must be making the rounds – this is the second aquavit recipe I’ve seen from Portland this month – saw the Hemingway Solution from Vessel over on Chanticleer Society. Once you have a bottle of aquavit (or worse, Kummel) what do with it: after one party of drinking shots out of the freezer or making Silver Bullets ( gin,kummel,lemon juice) … well, thanks for another recipe!
We’ve been on a short run of applejack cocktails, so its nice to have more to try. We also liked the applejack / chartreuse combination in the Diamondback (rye, applejack, chartreuse), which showed up recently in Mixology Monday.
15 Jul 2009 at 11:48 am 28. Brian Rea
Yah Sure, that’s one hell of a fine combination, Jeff!
If you don’t mind, would like to list same in the next thebarkeeper.com issue, which will be a bit tardy due to recovery time needed after Tales.
Medic! the loungasaurus
07 Sep 2009 at 4:51 pm 29. Matt Towers
How timely! I just received a new bottle of aquavit and was looking for something new to make with it. Thanks!
While looking for some tiki recipes today, I also found this one that looks fun. The Spinnaker Swizzle
14 Oct 2009 at 12:14 pm 30. Charlton
Jeff, I just came across this recipe and am intrigued for a number of reasons: 1. I am a fan of aquavit; and 2. I am part owner of a boat named Norwegian Wood. We’ve been drinking Dark ‘n’ Stormys for years, but once we try this, it may have to become our new official boat cocktail. Question: what kind of aquavit do you recommend? I’m sure you are aware there are many and their flavors can vary widely. In the picture, I see Krogstad; I don’t know that one, but I have a few on hand. I’m thinking the Herr Gards would probably work well, but would welcome your suggestions.
14 Oct 2009 at 2:51 pm 31. Jeffrey Morgenthaler
I’m using unaged aquavit because I think it brings more flavor to the party than the softer, oak-aged aquavits I’ve tried. But do play with it and report your findings back here!
08 Dec 2009 at 7:15 pm 32. napplegate
is the name reference to the song by the beatles or the beautiful novel by murakami?
08 Dec 2009 at 7:21 pm 33. Jeffrey Morgenthaler
It’s a Beatles reference. Rubber Soul is one of my favorite of their albums, and Norwegian Wood is one of my favorite of their songs.
19 Dec 2009 at 3:44 pm 34. Charlton
Okay, I’ve now tried a few variations of this, so I thought I’d report back on them. I’ve mixed and matched two aquavits, Skåne and Herr Gårds, and two vermouths, Martini & Rossi and Noilly Prat. My favorite combination is the Herr Gårds and M&R. I found the Skåne gets lost in the mix of flavors, but the Herr Gårds stands up better. Herr Gårds is an aged aquavit that uses O.P. Anderson as its base spirit and adds some additional flavorings, a touch of scotch, and ages in sherry casks. Tasty on its own and in this. I like the M&R better than the NP in this because it’s a little sweeter and I find this a very dry drink overall. My dad also enjoyed it, but my mom hated it. I’ll have to get my boat partners to give it a try next time we get together.