Shake all ingredients with ice, double strain into a nick & nora glass, garnish with a fresh mint sprig.
First time using an aquavit and I thought it would pair well with plum bitters.
The name speaks for itself and it is aligned with other aquavit cocktails opting for a Norway-based prefix in their name.
This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.
Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.
(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.
Good stuff. Used a cheaper Spanish brandy and just ran out of Pedro Ximénez but had a sweet vermouth that is Pedro Ximénez based. Also don't stock Cherry Heering to keep the bar smaller but I tried to get my brandied cherry syrup recipe to stand in for it, so poured that in.
Great fresh chartruese forward drink. May be worth muddling the first thyme sprig in as the thyme could have been more prominent.
Nice drink with a daquiri feel. Made with .75 falernum as suggested, felt about right. Used Smith & Cross though which may have been a bit heavy.
Going a bit skosh on the lemon juice allows the cacao to come through.
This is quite similar to Choke Your Mother, as well as to the Have Mercy! on the St. George site.