Nordiculously Good

 Translating  from the Latin aqua vitae, meaning “water of life” Aquavit was, in its earliest days, believed to have healing powers the likes of warding off disease and old age. This liqueur has a LONG history-like 1300s long. By the 15th century it was thought to cure alcoholism(?). And today it’s known to be a useful aid in digestion.

Aquavit wears many different hats depending on which region  you are tasting from. The Swedish variant is usually distilled from grain and has heavier anise and fennel flavour, while Norwegian Aquavit is made from potatoes and dons  cuminy, citrus peely notes. Danish Aquavit also usually uses grain as the base, but tends to profile dill, coriander and caraway. 

Just as they vary in style and flavour, depending where you are, the traditions around the way you enjoy Aquavit are also vastly different. Scandinavians take their aquavit straight up, like a chilled shot, with the exception of Copenhagen in the winter, where it will usually be served with coffee. In Norway, Aquavit is usually sipped slowly to enjoy and experience its barrel-aging.

Aquavit has made its way into US bars and has the versatility all bartenders love to play with. Experience it in a Negroni riff or spritz. Of course there’s always the option to enjoy it like a Viking, just don’t forget the eye contact. Skaal!

For the Love of Pimm’s!

You’ve probably seen it on a menu, bleary eyed and barely clinging to life at a NOLA bachelorette party the morning after. We’re talking Pimm’s and it was introduced to England in the mid 19th century when James Pimm, who owned an oyster bar in London, released a tipple called "No. 1 Cup," which he claimed was a tonic to aid digestion. His cocktail, which showcased this gin-based liqueur, was dubbed "Pimm's Cup," and rang of all things quininey, herbaceous and fruity.  By 1851, Pimm began large-scale production on his drink. Since its original creation and evolution into other cup blends, the drink has traveled across Britain, crossed into other European countries and been exported across the world.  For reasons unknown, at some point in the 20th century New Orleans took a cue from London and adopted the Pimm’s Cup as a low ABV favorite. Combining Pimm’s with lemonade and 7-Up, the drink is served in a highball glass and garnished with cucumber, strawberrys, mint, rosemary… basically whatever is in your fridge that you were planning on turning into a salad. Subtly sweet, tangy, and refreshing, it’s the kind of guilty pleasure anyone can enjoy on a hot summer night.