In Italy, an espresso is often served with a lemon twist. Leo Robitschek of Eleven Madison Park in Manhattan evokes that classic, combining lemon with coffee in a drink that adds bittersweet amaro and caraway-scented aquavit.
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Aquavit is not known for playing well with others. The Scandinavian liquor is flavored with caraway, anise, and fennel, among other herbs, and tastes a tad medicinal by itself. So Jeffrey Morgenthaler of Clyde Common had his work cut out for him when he was asked to create a drink using the spirit, but as always, he rose to the challenge.
Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style.
A favorite on Lolinda's cocktail menu, this winter gin-and-aquavit drink was created by the restaurant's original cocktail menu designer, Lane Ford.
My liquor cabinet is starting to resemble a liquid United Nations, with almost every region and culture accounted for. Until recently, however, Scandinavia was sorely missing from the General Assembly. Then a bartender in L.A. served me a spritzer that had a savory rye-bread kind of flavor to it that I couldn't quite place. I figured she had gotten creative with a syrup. But when I asked how she got that flavor, she whipped out a bottle of aquavit. I quickly got to work experimenting with making my own.
Aquavit is a Scandinavian spirit that dates back to the 1500s. Much like gin, it's a neutral spirit flavored with botanicals—only caraway seed is the primary flavoring instead of juniper berries. Use aquavit instead of vodka in a cocktail recipe to add a bold and savory kick.
At Aquavit Scandinavian cuisine is constantly being reimagined and reinvented. In this dish, chef Marcus Jernmark employs modernist techniques, Scandinavian aromatics, and old school smoldering wood to make a beautiful plate of pork.
Marcus Jernmark brings his own take on new Nordic cuisine to Aquavit in NYC. Plates like perfectly rendered lamb, fois gras, morels and browned butter are both complicated and simple, modern in technique and rooted in tradition. How is it done and what does it mean? We had a chat to find out.
Winter has arrived, and Christmas is nipping at its nose. This week, I'm going to take a brief look at a few wintery drinking rituals that I hope will help to warm you and yours this holiday season.
At Aquavit, they're baking up sweets and breads that are part of the traditional Nordic Christmas celebrations.
The Scandinavian restaurant Aquavit quietly launched its Annual Herring Festival this week. The event will last for two weeks (weekdays only, through next Friday) and offers a buffet lunch for $28 per person, a dinner for $38 per person.
Even after all the savory dishes, the sweets at Taste of the Nation demanded our attention. Though spring rhubarb was a recurring theme, the stars were two non-rhubarb offerings: Telepan's incredibly delicate milk chocolate peanut buttermousse cake and Aquavit's blueberry soup with yogurt foam and egg made from goat cheese parfait with a sea buckthorn yolk.
Rounds of blueberry sorbet are topped in a snow of frozen shaved yogurt and lemon. The crunchy, nutty tuile base serves as a nest for an "egg" made of the same goat cheese parfait found in the Arctic Circle. It's dipped in a shell of of while chocolate and nestled upon fluffy house-made kataifi.
I am standing in House Spirits Distillery, and Executive Distiller Matt Mounts is waxing poetic and dropping science about the nuances between Turkish raki, Middle Eastern arak and Greek ouzo.
The Negroni is a classic cocktail composed of equal parts gin, sweet vermouth and Campari. The Trident takes the same formula, but swaps out each of the ingredients. In place of the herbaceous character of gin, the Trident uses the cumin-and-caraway flavors of aquavit ; sweet vermouth is replaced with the nuttiness of dry sherry; and for the bitter edge, Cynar takes the place of Campari.
We've got a tartufo with silky hot fudge, my favorite blueberry tart in the city, a tiramisu to die for, and an equally divine chocolate eclair—as well as a soft-serve stuffed eclair in the East Village. There's hot breakfast ensaimadas and a classic on Aquavit's dessert menu. And don't forget the Whoopie Pie! Today, our Top 10 Desserts of 2010.
[Photos: Nikki Goldstein] Brunch at Aquavit is more than a little confusing: the a la carte menu is only available on Saturdays in the Bistro Room, but even the hosts and waiters seem to have a hard time with...
[Photo: Kathy YL Chan] We may not all be able to afford lunch in the dining room of Aquavit, but there's no excuse for not dropping by the Bistro room during lunch. There's a new addition to the menu,...
[Photo: Kathy YL Chan] The Arctic Circle ($12) is a classic on the Aquavit dessert menu, and rightly so. It's simple, well-composed, and a strong clean burst of three complementing flavors. It starts with the goat cheese parfait, a...
Derived from the Latin aqua vitae, or water of life, aquavit has been made throughout northern Europe for centuries. Typically made from grain or potato spirits, aquavit may be flavored with a number of different botanicals, giving the spirit a savory, herbaceous character. Caraway is one defining example, though aquavit may also include dill, fennel, clove, cardamom and other herbs and spices.