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- 3/4 cup berry preserves, preferably lingonberry
- 4 cups soda water (32 ounces)
Combine sugar and 1 Tbsp. hot water in a pitcher. Stir to dissolve. Add preserves. Using a wooden spoon, stir to loosen preserves and mix with simple syrup. Gently stir in soda water and aquavit.
Fill tumblers with ice. Divide aquavit spritzer equally among glasses and garnish each with a lemon twist.
Nutritional ContentOne drink contains:Calories (kcal) 210Fat (g) 0Saturated Fat (g) 0Cholesterol (mg) 0Carbohydrates (g) 21Dietary Fiber (g) 0Total Sugars (g) 19Protein (g) 0Sodium (mg) 0Reviews SectionCheck this recipe! Do you really mean 4 cups of Aquavit? I think I'll try it with 1 cup, making it 1 oz. per serving.Also, the nutritional content lists 19 grams of protein and 21 grams of fiber. That is not actually possible based on the ingredients.4 cups of Aquavit for 8 servings? That works out to 4oz per person! Pretty strong.
07 Friday Aug 2015
These fruit forward, berry laced cocktails are the essence of summer!
SPIKED STRAWBERRY LEMON SPRITZER
8 strawberries, plus more for garnish
16 ounces sparkling water
In a small saucepan, simmer honey and 1/2 cup water over medium-low heat, 2 minutes. Let cool. Place 1 hulled berry in each of 8 glasses, mash. Fill glasses with ice. In a pitcher, combine honey mixture, vodka, cointreau, lemon juice and sparkling water, stir. Divide among glasses. Garnish with strawberries.
In a small saucepan, bring to a boil 1/2 cup blueberries, 1 tablespoon sugar and 1/2 cup water. Cook 1 minute, breaking up berries with a spoon. Strain syrup, reserving liquid. Let cool 15 minutes.
Spoon syrup evenly among glasses, top with 1 ounce of elderflower liqueur and sparkling wine.
Recipe adapted from Self, August 2013
3/4 cup lingonberry preserves
Combine sugar and 1 tablespoon hot water in a pitcher. Stir to dissolve. Add preserves. Using a wooden spoon, stir to loosen preserves and mix with simple syrup. Gently stir in soda water and aquavit.
Fill tumblers with ice. Divide Aquavit Spritzer equally among glasses.
Recipe adapted from Bon Appetit, June 2012
1/4 cup chilled sparkling wine
Place lime wedges, raspberries, vodka and 4 teaspoons sugar in a cocktail shaker. Using a muddler, smash fruit mixture. Add ice. Shake 10 seconds. Divide between glasses, top with champagne.
Recipe adapted from Bon Appetit, June 2010
Three Aquavit Recipes for your Midsummer Celebration
All week long we’re celebrating Midsummer here at Umgås, and what is a celebration without libations?
We’ve rounded up a few recipes with a Scandinavian staple, aquavit – a spirit typically distilled with herbs and spices like caraway, fennel and dill – to enjoy at any Midsummer event.
Light, refreshing and perfect for a hot summer day, this aquavit spritzer by Bon Appetit is sure to delight at your Midsummer party. The preparation is as simple as the ingredients. This recipe makes 8 servings.
- 1 tbsp. raw sugar
- 3/4 c. berry preserves, preferably lingonberry
- 4 c. soda water (32 oz)
- 4 c. aquavit or vodka
- 8 lemon twists
Combine sugar and 1 tbsp. hot water in a pitcher and stir to dissolve. Add preserves and gently mix then add soda water and aquavit. Serve over ice and garnish with a twist.
An Evening in Basil
If you’re looking to impress your guests, serve an Evening in Basil, our latest Swe-dishes (and drinks) recipe that uses a Virginia-made aquavit and fresh herbs.
- 1.5 oz Øster Vit (or any aquavit of your choice)
- .75 oz lemon juice
- .5 oz honey
- .25 oz Liquore Strega
- 5-6 basil leaves
Pour the Strega into a mixing glass and add basil leaves muddle well. Pour the rest of the ingredients, add ice and shake well until chilled. Double strain into a coupe glass and garnish with a lemon peel.
Just Add Snaps
Simple doesn’t have to skimp on flavor. Snaps is another name for aquavit, but could also refer to any herbaceous spirit you drink in small quantities. These snaps mixes made by Swedish Sweets and More will infuse any vodka or aquavit with additional flavors. Steep the mix over 24 hours and voila, a brand new spirit to enjoy on ice. There are four mixes to choose from:
I Add Jam to Tons of Recipes, and You Should, Too
Jam-based recipes weren't always my. jam. But in the year and a half that I worked for SELF, one of the best things I found at the office was a jar of jam from Sqirl, a restaurant in LA. The hip cafe is probably most famous for its brioche toast, which is sold slathered with ricotta and homemade jam. (Yes, it's as good as it sounds.) I make a pilgrimage every time I'm in town visiting family, but that doesn't happen more than once or twice a year, so I do my best to savor every bite while I can.
So imagine my excitement when I stumbled upon a jar of their Seascape Strawberry and Rose Geranium jam just three seats down from where I worked on the 39th floor of the World Trade Center, far from the chill vibes of the West Coast. I did a triple take when I noticed it sitting on a colleague's desk on my way to the office kitchen, and I was in such a state of disbelief, I practically moonwalked my way back. Before theyɽ even offered it up, Iɽ agreed to take it off their hands.
From that day forward, my relationship with jam was forever changed. I didn't start using it in all my meals right from the jump—hesitantly, I began incorporating it into my oatmeal in place of sweeteners Iɽ normally use, like maple syrup or honey. Next thing you know I'm throwing a bit of peanut butter into the mix (you know, for protein), and just like that, the basic bowl of oats Iɽ been choking down for fuel was something I couldn't wait to eat. I know this sounds dramatic, but nothing would ever the same.
When this realization dawned on me—somewhere between my 40th and 50th bowl of PB and J oats—I knew I couldn't keep it to myself for long. But first, I had a little experimenting to do. Cottage cheese with orange marmalade and chopped walnuts was my first post-oatmeal jam undertaking. Creamy and citrusy, it reminded me of the many, many Creamsicles I devoured in my youth. Friends who had been opposed to cottage cheese up until that point were suddenly obsessed with it, all thanks to a little help from a scoop of marmalade.
Something I didn't even realize when I set out on my jam adventure is that I've been adding it to cookies for most of my life. For Christmas, my mom always makes thumbprint cookies with raspberry jelly and Hungarian crescent cookies with guava jelly. While I'm not sure why baking with jam didn't occur to me sooner, I've definitely been making up for lost time. Just the other day, I added a blueberry jam swirl to a batch of tahini blondies—a riff on this recipe from Food52—and they were like peanut butter and jelly sandwiches all grown up.
I've made Tom Collins with lemon marmalade instead of sugar and lemon juice Manhattans with a teaspoon of cherry preserves and champagne spritzers with strawberry jam. The thing with cocktails is that you have to shake it (not stir it) if you are using jam, so that it gets completely incorporated into the drink. If you're making something like a champagne spritzer, you'll want to shake it with whatever liqueur you include—like aperol or cointreau—because shaking champagne is never a good idea. Then, be sure to strain out any thick, gelatinous remains so all you're left with is the flavor. Of course, if floating chunks of jam are your jam, then don't worry about straining. Here's a recipe for an aquavit spritzer with lingonberry preserves to get you started.
You can put it in salad dressings, add it to marinades, turn it into glazes for chicken wings and pork chops, or use it as a spread for grilled cheese sandwiches. I like to put it straight in my salads. That sounds weird, I know, but just look at this burrata, arugula, shallot, and orange marmalade number and tell me you don't want to eat it.
I also frequently use it as a marinade and a glaze, most recently in this orange chicken-style recipe from Bon Appétit. (They don't call for orange marmalade, but I went ahead and added some anyway.)
For example, Sqirl has a whole assortment of jams available for purchase online, including genius flavors like raspberry rhubarb, plum and thyme, and wild blackberry. If youɽ rather not splurge on a $15 jar of jam (I get it) Bonne Maman never disappoints, and you can find their offerings at almost any store. And if you can't find a flavor that floats your boat, you can always make your own—it's a fun cooking project! Whatever you do, know that you don't need anything fancy to put jam to use in a fun way. Whatever you have in your fridge will work just fine.
38 Refreshing Spritz Cocktail Recipes
Spritzers (aka spritzes) are the cocktail equivalent of a cool breeze on a warm spring day. Usually low in alcohol, these carbonated sippers are great for an afternoon of whiling the hours away.
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5 Essential Fernet Branca Cocktails
Man, I tell you, nothing scares some people more than the idea of Fernet Branca, and since this is nearly Halloween, I think it's fitting to be scary.
A fernet is an amaro, a bitter, herbal Italian liqueur, and Fernet Branca is a specific brand of fernet, even more bitter than most of the rest, and certainly an acquired taste. Other fernets are out there, of course, and we did a rundown of them a while ago. But Fernet Branca is the most famous, for better or worse, and it's the one most likely to appear in cocktail recipes. The bartender Michael Neff once referred to it as "mouthwash with delusions of grandeur." Whenever we run an article about Fernet Branca, people seem to line up to comment on how gross it is.
To be honest, although I sometimes will sip it on ice to settle my stomach after a rich meal, I don't particularly appreciate drinking it that way. However, I do sometimes love Fernet when it's mixed into a cocktail. What Fernet Branca needs in a cocktail is a sparring partner, an ingredient that complements its strengths and masks its weaknesses.
If you're looking to experiment with Fernet Branca as a mixing element, here are five recipes to give you a head start.
We start with the only truly well-known Fernet Branca recipe: the Hanky Panky. The ingredients that are here to tame the fernet? Gin and sweet vermouth. Both of those have enough herbal heft to take on a fernet: Gin brings juniper to the bout, of course, and perhaps it goes without saying that you should choose a juniper-forward gin for this. If you choose a lighter style that tastes of rose hips, bergamot, and angels' tears, Branca will kick its keister. You hear that voice from the other room? It's the Hanky Panky calling out, "Tonight we Tanqueray." You should listen.
Invented by Chris Hannah of the French 75 Bar in New Orleans, this cocktail tames its feral fernet with tequila, which adds a vegetal note to the drink Dubbonet, which mildly sweetens it, and brings a winey note and Aperol, which adds a bitter orange kick. The trick to balancing Branca in a drink is to give it strong flavors to complement, and this drink demonstrates that very well.
Stepping into the ring to spar with fernet in this round is everyone's favorite, rye whiskey. The Toronto is essentially a riff on an Old Fashioned, but served up rather than on the rocks. The hearty richness of rye pairs well with the Branca, while the simple syrup softens its big flavors. The Toronto is a perfect autumn cocktail, so try one tonight while your kids are out shaking down the neighbors for candy.
I love everything about this drink: the name, the color, and the fact that it's just all-to-the-wall bitter. Campari! Cynar! 15 drops of bitters! Fernet! This isn't a drink for your mom or your cousin, but your grandmother probably approves. It's hard for the Fernet Branca to run roughshod over anything when it's probably the third-most bitter ingredient in the drink. So another way to keep Branca in its place? Outbitter it.
The Fanciulli, like the Toronto before it, is a variant on a classic cocktail. In this case, it's a Manhattan. The origins of this drink are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone. The original recipe calls for bourbon rye works too. But whichever you choose, pick a strong whiskey, something that will stand up to the fernet. I'd go with Bulleit or Wild Turkey 101, if you're choosing bourbon.
Sound off! If you hate Fernet Branca or fernets of all forms, speak. If you have another fernet or bitter liqueur you love more than Branca, let us know. If you absolutely adore Fernet Branca and want to take it to the grave, oooooh spooky!
How to make the best Aperol spritz cocktail
Making an Aperol Spritz is really simple and easy. The Aperol Spritz ingredients are Prosecco, Aperol, Soda Water, Orange and Ice cubes. Take a red wine glass, place 5 ice cubes. Pour the Prosecco over, followed by the Aperol and the Soda Water. Stir it. Garnish with a slice of orange and enjoy it!
How to serve Aperol Spritz
Definitely the perfect summer drink, I recommend serving it with some nibbles to create the perfect Italian aperitif atmosphere.
You can serve it with Bruschettas or Easy Italian Meatballs. It is also a great drink for an Italian Antipasto Platter.
How to Make Refreshing Pear Cider
Cider has a colorful history here in America. In the colonial times, cider was even more popular than beer, wine, or whiskey. Try your hand at a delicious pear cider that is wonderful all year round.
Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO
- 18-20 pounds fresh pears (our tree produces Forelle pears)
- 1 Camden tablet (for sterilizing)
- 1 teaspoon Cuvee Active Dry Wine Yeast
- ½ cup simple syrup (equal parts sugar and water)
- Two 1-gallon carboy
- Siphon hose
- Juice approximately 18-20 pounds of pears to fill a one gallon carboy (glass bottle) we used an electric home juicer
- Be sure to sterilize all the tools and carboy. We used a product called Star San, that is available online and in local homebrew shops
- The juice can either be pasteurized (slowly heating it to 170 degrees and then cooled back to room temperature) or sterilized using a Campden tablet to it and letting it set for 24 hours both methods kill any bad bacteria that might be present
- Funnel the treated juice into a one-gallon carboy and add a teaspoon of yeast (known as ‘pitching’). We used Cuvee Active Dry Wine Yeast, but you could substitute Champagne yeast or other recommendations from a local homebrew shop. Some brewers choose to add the active dry yeast directly to the carboy like we did, but most will recommend you rehydrate the yeast according to the instructions on the packet
- After pitching the yeast, cap the carboy with a “bung” (stopper) and an “airlock” the airlock lets the gases escape without outside air getting inside the carboy
- As the juice ferments, tiny bubbles will rise to the top once you stop seeing bubbles, fermentation is complete. (approximately two weeks)
- At this point, it’s time to carefully siphon the fermented juice into another one gallon carboy – try not to siphon any of the sediment at the bottom. Add ½ cup of simple syrup which is used to create a secondary fermentation in the bottle
- Siphon this mixture into individual bottles. We have used both bottles with caps and bottles with swing-top rubber stoppers. (We prefer the swing-top rubber stoppers because the seal seems more secure.) One gallon of cider will fill approximately ten 12-oz. bottles OR four 32-oz. bottles.
- Put the sealed bottles in the refrigerator immediately. After about a week (or up to six months) your sparkling pear cider is ready to enjoy!
Debra and ‘The Professor’, Midwest-based husband and wife freelance videographers, photographers, writers, storytellers, and publishers of the Smith Bites. Using images, words, music and video, they connect the stories about food, friends and family to the world around them.