{"id":7156,"date":"2018-11-06T13:37:41","date_gmt":"2018-11-06T21:37:41","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=7156"},"modified":"2018-11-06T13:37:41","modified_gmt":"2018-11-06T21:37:41","slug":"aquavit-week","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=7156","title":{"rendered":"Aquavit Week"},"content":{"rendered":"<p><a href=\"http:\/\/www.aquavitweek.com\/\">#AquavitWeek<\/a> is upon us and for those of you that have never tried this delicious Scandinavian spirit &#8211; it\u2019s time! I suggest for your first bottle to get Linie, a Norwegian-style aquavit, which means it&#8217;s made from a neutral potato base spirit and barrel aged, giving it a slightly nutty back note. Linie is distilled with caraway (the classic flavor note \u2013 just like juniper is to gin), star anise, and other botanicals. It\u2019s aged for a year in sherry barrels in Norway, then takes a four month journey at sea from Oslo to Australia and back.<\/p>\n<p>Being a Scandi myself I have enjoyed aquavit for many years, as a slow sipper&#8211; but also these days I love its unique flavor notes shaken or stirred into a cocktail like the Katerina &#8211; perfect for a brisk fall evening. \u2013 Kathy<\/p>\n<p>The seventh annual Aquavit Week returns for a celebration of the signature spirit of the Nordics from November 4<sup>th<\/sup> to 10<sup>th<\/sup>. To learn more and to find out where to sip on an inspired Aquavit cocktail go to <a href=\"http:\/\/www.aquavitweek.com\/\">www.AquavitWeek.com<\/a>.   <\/p>\n<p style=\"text-align:center\"><img decoding=\"async\" data-src=\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2018\/11\/Katarina-Cocktail-3163-200x300.jpg\" alt=\"Katarina Cocktail\" width=\"200\" height=\"300\" class=\"aligncenter size-medium wp-image-7157 lazyload\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 200px; --smush-placeholder-aspect-ratio: 200\/300;\" \/><br \/>\n<strong>Toast to Aquavit Week with a Katerina cocktail!<br \/>\n<\/strong><\/p>\n<p><strong>Katerina<\/strong><br \/>\nThe Katerina cocktail is a spirit forward drink that mixes so many of my favorite potables; botanical gin, the delicious aged and spice notes of Linie aquavit, the slight bitter and sweet of the vermouth \u2013 sparked with an aromatic citrus punch from Angostura orange bitters and the bright finish of lemon peel oil. <\/p>\n<p>Makes 1 cocktail <\/p>\n<p>3\/4 oz. Linie Aquavit<br \/>\n1 oz. Sipsmith Gin<br \/>\n3\/4 oz. sweet vermouth<br \/>\n2 dashes Angostora Orange Bitters<br \/>\nFat lemon peel   <\/p>\n<p>Measure the Linie Aquavit, Sipsmith Gin, and sweet vermouth into a mixing glass. Dash in the Angostura bitters. Fill mixing glass three-quarters with ice and stir with a cocktail spoon for about 20-30 seconds. <\/p>\n<p>Strain into a rocks glass over a large block ice cube. Express lemon oil over cocktail, twist and add to drink. And raise your glass to #AquavitWeek! <\/p>\n<p>Cocktail and photo by Kathy Casey Liquid Kitchen\u00ae &#8211; <a href=\"http:\/\/www.LiquidKitchen.com\">www.LiquidKitchen.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>#AquavitWeek is upon us and for those of you that have never tried this delicious Scandinavian spirit &#8211; it\u2019s time! I suggest for your first bottle to get Linie, a Norwegian-style aquavit, which means it&#8217;s made from a neutral potato base spirit and barrel aged, giving it a slightly nutty back note. Linie is distilled [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-7156","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7156"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7156\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}