* 1 1/2 ounces rye whiskey
* 1 ounce aquavit
* 1/2 ounce Grand Marnier
* 1 teaspoon amaretto
Combine ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass.
First of all, I realize this is my first post in nearly three weeks. My only excuse is that planning and organizing CocktailCamp PDX is taking far more of my time and energy than I anticipated. But it’s only a week and a half away now and it’s shaping up to be a great event, so I hope all my readers here in Portland picked up tickets before we sold out.
Anyway, back to the drink. The name Carra-ryed Away is a play on caraway and rye, the two main flavors in this cocktail. The caraway comes from aquavit, the Scandinavian spirit named after aqua vitae, the water of life (see also: eau de vie). I don’t have any aquavit on hand but I do have Brennivín, the Icelandic version of the same that I picked up on a trip to Iceland a few months back. That’s close enough, right?
So how does it taste? At first glance, this looks like a god-awful combination of ingredients, and you just might be right. It tastes better than it sounds but I’m halfway through the one I mixed for myself and I’m still not sure if it’s growing on me. It’s drinkable, but not something I’m likely to make again.
Coincidentally, we had lunch today at Broder, a great Swedish restaurant in our neighborhood. I was admiring their aquavit selection while we waited for a table and mentioned that we’d have to come back some evening for a tasting (I say that every time we eat here).
I found this recipe in Food & Wine Cocktails 2009, the annual cocktail book published by Food & Wine magazine. While I usually stay away from cocktail books like this, there’s actually some pretty good stuff in this series (that being said, I checked it out from the library rather than buying it). The recipe is credited to Jeff Grdinich (no, that’s not a typo) of White Mountain Cider Co. in Glen, New Hampshire.