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If you are subscribed to the M&D newsletter, you received our November edition this morning and learned that this month’s featured cocktail is the Old Fashioned. If you are not subscribed to the newsletter and are interested in staying on top of what’s going on in the bakery and restaurant, you can subscribe here. Anyway, our very talented restaurant manager and professional mixologist, Andrew Sarubbi, came up with a really unique twist on the Old Fashioned and it features Akvavit. When he was first explaining the drink recipe to me, I was lost. “WTF is Akvavit?” I figured I can’t be the only one in the dark on this one so today I want to share what I’ve learned.

Akvavit is a spirit that has been produced in Scandinavia since the 15^th century. It is flavored with a combination of spices and herbs, primarily caraway or dill. Akvavit (or Aquavit) is derived fro mthe Latin phrase “aqua vitae,” which literally translates to “water of life.” Scandinavian culture enjoys Akvavit as an aperitif (to stimulate the appetite), especially around the holidays. How fitting to add it to our menu at the start of the holiday season!

Similar to vodka, Akvavit is distilled from either grain or potatoes. After it has been distilled, it’s flavored with herbs, spices, or fruit oil. Again, among the most common flavors is caraway in addition to cardamom, cumin, anise, fennel, and dill. While recipes and brands differ in a variety of ways, caraway tends to be the strongest flavor across the board.

Andrew’s inventive spin on the Old Fashioned is called the Brown Bread Old Fashioned and is made with Akvavit, date molasses, peychaud’s bitters, and orange cream citrate. Traditional Irish Brown Bread is typically made with caraway seeds and so this cocktail, though it has some unique ingredients, is made familiar to many with the similar flavors.

We all have our favorite spirits and cocktails, but come on, it’s fun to branch out every now and then! If you’re not a cocktail person, that’s fine. Many people say that the flavors in Akvavit pair nicely with a beer and so some like to enjoy it as a shot chased with a swig of beer. However you decide to enjoy it, I’d love to hear your feedback once you give it a try!

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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