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Viking Cocktails : How is this not a thing?

Since attending a Viking themed Tiki party and having some friends visit Sweden and Norway I’ve become enthralled with my ties to the region and baffled by how little of its culinary wonder has penetrated the American landscape.

Two of my Great-Grandparents immigrated to America from Norway and Sweden. I can still remember my Great-Grandfather singing the Swedish National Anthem at his 100th birthday.

But besides great genetics I don’t see a lot of other imports from the Northern European countries especially in the cocktail scene. Which is a shame because there are so many fun flavors to play with.

I set out to make (or find) three cocktails featuring three different Scandinavian based ingredients.

Krogstad Aquavit


A spirit typically flavored with caraway, cardamom, cumin, anise, fennel, lemon or orange peel, dill or grains of paradise. Traditionally drank neat Aquavit can act as a fantastic base spirit or flavor additive in cocktails. Per the Viking themed Tiki party I mentioned earlier, Bartender and House Spirits Brand Rep, Andrew Calisterio shared his Krogadile Rock creation featuring Krogstad Aquavit.

Krogadile Rock, By Andrew Calisterio

1 oz Lime Juice

0.75 oz Coconut Milk

0.25 oz Simple Syrup

0.5 oz St. George Spiced Pear

1.5oz Krogstad Aquavit

Combine all ingredients with ice. Shake. Strain into glass with large ice cube(s). Grate nutmeg over the top. Serve.



Available in Swedish and Finnish varieties, Punsch is a variant of punch. Originally containing alcohol, sugar, lemon, water, and tea or spices. The Swedish variety is produced with sugar cane based Arrack as the base spirit, making it an easy fit for rum based cocktails. I made a Mai Tai variation based on the original 1944 recipe subbing in Swedish Punsch for the Dry Curacao.

Bästa Någonsin (Swedish Mai Tai)

0.75 oz Lime Juice

0.25 Simple Syrup

0.25 Orgeat

0.5 Swedish Punsch

2 oz Appleton Estate Signature Blend Rum

Combine all ingredients with ice. Shake. Strain into glass with ice. Serve.



A wild berry that grows in colder climates and can survive temperatures down to -40°. Extremely tart when first picked, Lingonberry mellows out when sugar and a touch of water are added to make it into a jam. Often served as a side dish (think cranberry sauce on Thanksgiving), with the unique flavor of these berries I wanted to create a drink that focused solely on the Lingonberry.

Today’s Catch

0.5 oz Lemon Juice

0.5 oz Simple Syrup

1 Heaping Barspoon Lingonberry Jam

0.75 oz Egg White

1.5 oz Gin (works best with a Dry + Citrusy Gin)

3x Swedish Fish

Combine all ingredients without ice. Dry shake. Add ice. Shake. Double Strain into rocks glass without ice. Spear 3x Swedish Fish with a cocktail pick and place over glass as garnish.
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