Aquavit

Old Skål, aka church breaker

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Old Skål, aka church breaker

To paraphrase Tupac, “I wouldn’t be here today if the old Skål didn’t pave the way.” So for my inaugural aquavit post, I’m going with the OG of Nordic recipes made with caraway and dill. I add fennel because it’s common in Scandinavian mixtures and because I always have it in the garden. The warm, rich flavors are hard to just sip. Give in, shoot it, and shout Skål

The OG of Nordic aquavits

The old Skål, aka church breaker gives a nod to Eske Bille, a 16th century Danish statesman who is credited with penning the earliest mention of aquavit in 1531. Charged with fortifying the Danish town of Bergen, he tore down houses of worship and replaced them with ramparts. He also touted aquavit as a tonic. Presumably the moniker “church breaker” came because he tore down the churches, not because he encouraged people to stay home Sundays and drink the spirits he advocated

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Making Old Skål aquavit

Making Old Skål aquavit

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prep time
15 min
cooking time
-
servings
1
total time
15 min

Equipment

  • Skillet to toast the seeds

  • Mason-like jar or bottle with stopper

Ingredients

  • Caraway seeds -- 1 tablespoon

  • Fennel seeds -- 1 teaspoon

  • Fresh dill -- several sprigs

  • Lemon peel with pith removed -- about the size of a pinky finger or two

  • A good vodka or other neutral spirit -- 1 (750-ml) bottle

Instructions

1

Toast caraway and fennel for about two minutes in dry skillet over low heat

2

Put the fresh dill and lemon peel in a Mason-style jar

3

Add the cooled caraway and fennel seeds in the jar

4

Pour the vodka into the jar and seal well.

5

Let the vodka steep in a cool, dark place for 2 to 3 days.

6

Strain the aquavit into a bottle, and seal with a stopper

7

Store in the freezer

Notes

To Serve:

Pour ice-cold aquavit into small shot glasses

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