May Fair (Death & Co. Recipe)

 

This Vieux Carre adaptation is an intense dive into the world of herbal liquors. The original cocktail chef from Death & Co. explains that they tried to meld two different styles of aquavit--one that is traditional carraway and another that is more anise-forward. The idea is not only sound, but appropriate given the anise flavor that appears in many New Orleans cocktails like the Vieux Carre. 

I was fortunate to have two kinds of homemade aquavit with exactly these same characteristics. My Altungstad aquavit has a heap of anise along with its more traditional ingredients. The other is made with MurLarkey Divine Clarity Vodka and Justice White Whiskey and the normal mix of caraway, fennel, cumin and angelica seeds. It is interesting how different the two are and I was proud to feature them in this superb cocktail. 

• 1 oz. London dry gin (Bloom used)
• 1/2 oz. Krogstad aquavit (Homemade Altungstad used)
• 1/2 oz. Linie aquavit (Homemade traditional aquavit used)
• 1 oz. sweet vermouth (Cocchi Dopo Teatro used)
• 1/4 oz. Benedictine
• 2 dashes Peychauds bitters
• 2 dashes Angostura bitters
• 1 orange twist

Combine liquid ingredients in a mixing glass with ice. Stir and strain into an Old Fashioned glass with one large rock. Twist the orange zest over the drink and drop it in. 

Jesper Lind (Death & Co. Recipe)

Vesper Lind is James Bond's beau. This is the woman for whom he never married. And we all have had a Vesper or a 007 Martinii. This is different. In fact if I was to suggest a  Bond Enemy drink, this might be it. 

There is a lot of richness in the nose: vanilla and orange. When you sip it is full of raisin from the sherry and herbal notes from the gin and aquavit. And that last bit is where the name comes from: a common masculine name in Norway, Jesper. All of which hints at the addition of aquavit as a botanical ingredient. This is the dude drink to match Bond's woman. And I'm down with that. It's richer and more herbaceous. There's no vodka to tame it down. The flavor is full and ready. 

What it lacks is garnish, if that is even necessary. At a cool bar like Death & Co., I'd be surprised if that was even necessary. And truthfully, you don't need lemon oil from the twist or a cherry to throw off the perfection of the individual ingredients. 

• 1 1/2oz. dry gin (homemade bathtub used)
• 3/4 oz. Lustau East India Solera Sherry
• 1/2 oz. Linie aquavit (homemade used)
• 1 tsp vanilla syrup 
• 1 dash orange bitters

Stir all ingredients in a mixing glass with ice. Strain into a coupe glass. 

Savory Tart (Original Recipe)

I came up with this cocktail for a guest who wanted a savory cocktail with basil. I knew immediately I wanted to use aquavit. The addition of MurLarkey ImaGination gin was an afterthought when I considered that basil is one of the botanicals in the gin.

The key to keeping this cocktail savory was to add a pinch of sea salt to the mixing glass. You don't notice it when you drink the cocktail, but salt really amplifies the herbaceousness of the spirits.

• 1 oz. Linie Aquavit 
• 1 oz. MurLarkey ImaGination
• 1 oz. lime juice
• 1/2 oz. simple syrup
• 1 pinch sea salt
• basil leaf

Combine all ingredients except basil leaf in a shaker with ice. Shake and strain over a large ice cube in a chilled Old Fashioned glass. Garnish with the basil leaf.