This surprisingly complex cocktail gets its name from the way the savory, herbal tastes of the aquavit, the botanicals of the gin and the touch of sweet in the maraschino liqueur complement one another. It is adapted from a recipe by Hardeep Rehal, bartender at Bar Rouge in Copenhagen. He calls for Aalborg Jubilaeums aquavit, but feel free to use any high-quality aquavit. For the gin, spirits columnist Jason Wilson specifically recommends Plymouth brand because of its assertive flavor. As always, do not confuse or replace the unique maraschino liqueur with the juice from maraschino cherries or with other cherry spirits.
- 1 1/2 ounces Plymouth gin
- 3/4 ounce aquavit
- 2 dashes maraschino liqueur
- 1 sprig dill
Fill a cocktail shaker two-thirds full with ice. Add the gin, aquavit and liqueur; shake vigorously. Strain into a chilled martini glass, garnish with dill and serve.
Adapted from a recipe by Hardeep Rehal, bartender at Bar Rouge in Copenhagen.
Tested by Joe Yonan.
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