AKVAVIT

Sheringham Distillery Akvavit

Notes of dill, caraway, anise & citrus with a hint of the ocean from locally harvested winged kelp.

The culture that is behind Akvavit in its native Scandinavian lands intrigued Jason and Victoria spirits consultant Shawn Soole to begin an exploration into the diversity of each country’s native spirit. This is a representation of all of Jason’s favourite things about Akvavit with his own island twist.

Made from B.C. white wheat, B.C. malted barley and botanicals from land & ocean, including sustainable hand-harvested local winged kelp (Alaria marginata).

42.0% ABV. 750 mL.

CASC Award for Sheringham Distillery's Akvavit

Recipes with Akvavit

Akvavit Negroni

Ingredients

  • 1 oz. Sheringham Akvavit
  • 1 oz. Campari
  • 1 oz. Punt e Mes Vermouth (or any red sweet vermouth)
  • 1 Orange Twist

Garnish

Garnish with an orange twist.

Preparation

In mixing glass add all ingredients. Top with ice and stir until well chilled. Strain into ice filled rocks glass and garnish.

Nordic Salad

Ingredients

  • 2 oz. Sheringham Akvavit
  • ¼ oz. Benedictine
  • ¼ oz. Fresh lime juice
  • ½ oz. Fresh apple juice
  • 2 dashes lime bitters

Garnish

Garnish with fresh apple slices and fresh cucumber slices.

Preparation

Pour ingredients into a mixing jar. Shake and fine strain into a chilled cocktail glass.

Pineapple Punch

Ingredients

  • 1 oz. Akvavit
  • 3/4 oz. Pineapple Syrup**
  • 2 Dashes Orange Bitters
  • 1/2 oz. Lemon Juice
  • 1 oz. Chamomile Tea
  • 3 oz. Coconut Water

Garnish

Garnish with pineapple slice or frawn.

Preparation

Build in mixing glass. Add all ingredients. Top with ice. Stir until properly chilled. Strain into rocks glass with large fresh ice.

**For pineapple syrup:

Combine 500ml white sugar with 500ml boiling water and whisk to make a 1:1 simple syrup. Allow syrup to cool to room temperature on the counter. Do not refrigerate from hot as crystals will form. In a blender combine 2 cups (500ml) chunked pineapple, and syrup. Blend until fully incorporated. Pour liquid through a strainer to remove particulate and you are ready to serve. Store in a sealed container in refrigerator.

The Wee Heavy Lady

Ingredients

  • 1 oz. Sheringham Akvavit
  • ¼ oz. Green Chartreuse
  • 1 Bar Spoon of Orange Marmalade
  • Sliced Fresh Fennel
  • 3 oz. Tonic

Garnish

Garnish with fennel.

Preparation

Add ingredients into rocks glass with ice and stir, until fennel and marmalade are incorporated well into the drink. Then top with tonic.

Akvavit Caesar

Ingredients

  • 1 ½ oz. Sheringham Akvavit 2-3 Dashes Tobasco
  • 3-4 Dashes Worcestershire
  • Juice of Half a Lime
  • 4 oz. Clamato
  • SaltWest “Seaser Pleaser” Rimmer Spice

Garnish

Pick your Caesar garnish of choice.

Preparation

Run a lime wedge around the lip of your glass and dip the glass into your rimmer spice. Then add your Akvavit and spices. Top with ice. Add clamato and stir.

Bring Out The Gimlet

Ingredients

  • 1 ½ oz. Sheringham Akvavit
  • ½ oz. Bols Ginger
  • ¾ oz Lime and Carrot Cordial**

Garnish

Garnish with with skewered carrot ribbon.

Preparation

Shake ingredients over ice and double strain into a cocktail glass.

** Lime and Carrot Cordial; 150 mL lime juice, 150 mL carrot juice 300g white sugar. Simmer on low until sugar dissolves.

Loki's Revenge

Ingredients

Garnish

Garnish with dried hibiscus.

Preparation

Combine all ingredients into your shaker tin, shake until diluted. Double strain into a chilled large coupe.

Storm Breaker

Ingredients

  • 2 oz. Sheringham Akvavit
  • ¾ oz. Lime
  • ¼ oz. Simple Syrup
  • 1-2 dashes Ms. Better Bitters – Cypress Bowl Bitters

Garnish

Garnish with fennel.

Preparation

In mixing glass add all ingredients. Top with ice and stir until well chilled. Strain into ice filled rocks glass, top with ginger beer.

Awards