In my pre-family, pre-suburbs days, I spent a lot of time in Ballard. Ballard is now full of fresh restaurants and craft cocktail havens, but that’s not the Ballard of my youth. That Ballard was The Sloop, Hattie’s Hat and sometimes the Tractor Tavern – these gems are still there, still treasured, but fairly overshadowed. Somewhere among these I once tried aquavit, probably encouraged by one of Ballard’s transplanted Norwegians (one of whom introduced me and Red, but not in a bar!), the prized Scandinavian liquor. A shot and a shudder: No more aquavit for me. Uff da!
But then I tried the Trident (aquavit, sherry, Cynar and peach bitters) at the Zig Zag Café and re-examined my opinion of aquavit, a neutral spirit flavored with caraway seeds, anise, fennel and citrus peel. In the right cocktail it is lovely and soft, not harsh. Thinking about aquavit after some blackberry foraging, I created the following cocktail. Enjoy!
Uff Da4 blackberries 1 oz aquavit ½ oz yellow chartreuse ¾ oz lemon juice ¼ oz honey syrup (equal parts honey and warm water shaken to mix)
Muddle the blackberries with lemon juice in a cocktail shaker. Add ice and remaining ingredients and shake well to chill. Double strain into a chilled cocktail glass.
A Nacho Libre Update: Despite my scoffing, the meds are actually working. He wakes us up only once in awhile, is cuddlier again, and spends less time on patrol. But he still loves his upside-down time.
As always, check out my Glossary of Spirits page for alcohol and mixer definitions and details.