1½ oz Krogstad Festlig Aquavit
1 oz sweet vermouth
¾ oz Cynar
Stir with ice, strain into a chilled cocktail glass, and garnish with an orange twist.
Jacob Grier wrote an excellent piece on Culinate entitled, "The Spirit of Scandinavia" and wonders if aquavit is the next niche ingredient to be used by the craft bartending scene. There are a handful of excellent cocktails at the bottom of the article, some by Grier himself, but I wanted to highlight one made by Kevin Ludwig of Beaker & Flask in Portland, Oregon. The unaged "Festlig" aquavit from Portland's House Spirits is an excellent mixer, as it's not quite as caraway-heavy as Linie.
The recipe is also mentioned in Bon Appetit.
[Continue reading at: Culinate]