Manhattan cocktail fans know the usual burning question is whether the drink’s base spirit should be bourbon, rye, or some combination of the two (bartenders call that a split base). This week we say, “neither.” 

Instead, we’re replacing the whiskey with aquavit. Pronunciation: Á-ka-veet. Alternate spellings include akvavit and (rarely) akevitt. Since I used Linie Aquavit in this recipe, I’m going with their spelling.

Aquavit is a spirit of Scandinavian origin flavored primarily with caraway or dill seeds, depending on the particular country and producer. The primary herb is usually complemented with other botanicals such as fennel, anise, coriander, citrus peel, cumin, or juniper, and aquavit is offered in both unaged and barrel-aged expressions. 

Think of aquavit as Scandinavia’s answer to gin. Both are based on neutral spirits, and both are produced and flavored with botanicals using very similar methods. 

Caraway-based Linie Aquavit is produced in Norway, and the Original expression, which I used, is aged in ex-sherry barrels. Since nothing ages quickly in Norway’s cool climate, Linie has been aging its aquavit at sea for more than 200 years. They load barrels of the stuff onto commercial shipping vessels and haul them south past Africa, around the Cape of Good Hope to various Asian ports and then back, crossing the equator at least twice. The exposure to dramatic weather and climate changes, rolling waves, and salty sea air increase the spirit’s interaction with the oak barrel. (Bourbon lovers may recognized this concept, as Jefferson’s uses it to finish their Ocean (Aged at Sea) series, which I’m pleased to represent in my tasting work.)

Linie Aquavit has a whiskey-like golden hue, and on the nose you’ll detect sweet barrel notes beneath distinct caraway, like a whiff of honey spread over a piece of seeded rye bread. The palate is light, presenting oaky notes first, followed quickly by the caraway and hints of anise. 

Is aquavit for everyone? Probably not, but for people who like the idea of gin yet find its juniper off-putting, aquavit deserves a try. For gin and whiskey lovers, Linie Aquavit offers a delightful change of pace, and it produces a Manhattan cocktail with a lighter-than-usual dance on the palate.

AQUAVIT MANHATTAN
Ingredients (all available from Pinnacle Wine & Liquor):
2 oz Linie Aquavit (or other aged aquavit) 
¾ oz Carpano Antica Formula or a Vermouth di Torino 
¼ oz Heering Cherry Liqueur
2 dashes Aromatic bitters

Tools required (all available from Cooks’ World): 
Mixing glass, bar spoon or stirring rod,Hawthorne or julep strainer and your favorite rocks or Old Fashioned glass.

Directions:
First add some ice to your drinking glass, allowing sufficient space for the roughly four ounces of cocktail you’ll be pouring in shortly. I prefer to use clear ice in a drink like this, but in any case be sure you’re using fresh ice.

Combine the ingredients in your mixing glass and fill to about ⅔ full with ice. Stir for 20-25 seconds until well chilled and then strain the mix into your glass. Express the oils from a strip of orange peel over the drink and drop the peel into the glass as a garnish.