Apparently, it isn’t hard to make aquavit. The spirit—a kind of Nordic gin goosed with licorice-y caraway, fennel, and anise—has roots going back centuries and spreading throughout Scandinavia. The Internet tells me that for all that history, every aquavit is essentially the same: a base spirit macerated with herbs and a bit of citrus. Emboldened, I head to my kitchen and whip up a batch in a spare Mason jar to add to an upcoming blind tasting party. Easy, right?
Looking forward to TOCC in August, I will be speaking at two seminars. First, How to use and abuse Italian Bitters and Vermouths and secondly, Building a Community. More info below.
Luckily to partner with Rick Pipes and Janet Docherty for this amazing project. Tasting Bar, Mezzanine Function space and a Patio Bar with a view of the city.
Full custom stainless steel work along with all new refrigeration specs, cocktail menu and training.
Brilliantly coral-coloured, in a wine glass of ice topped with Prosecco and sparkling water, the orange-wheel-tipped Aperol spritz—the chic Italian cousin to the stodgy wine spritzer—was the “It” drink of 2017. Rhubarb-infused Aperol, aperitifs like Campari and Lillet, and bartender-favourite digestifs like Fernet Branca are bittersweet enough to create mouthwatering pre-dinner drinks, with enough stomach-calming herbs to also soothe after a big meal.