The best espresso martini

If there is one question we receive from a visitor to Vikre Distillery, it is nearly always, “What is aquavit?” The question comes so often and so predictably, we joke about making our staff wear buttons that say, “Ask me what aquavit is.” (They would probably all quit if we did that though.) Though the aromatic, caraway-infused spirit has been popular in Scandinavia since the 1500s, outside of Nordic enthusiasts and a handful of in-the-know bartenders, aquavit remains a relatively obscure spirit to most people in the United States.

This may, in part, be due to the fact that most of the aquavits available in the United States use a heavy-handed approach to the caraway and anise flavors, a style quite characteristic of Danish aquavits. But, in Norway alone there are more than 400 different styles of aquavit, and at Vikre Distillery we have been inspired by this heritage (I am a Norwegian-American dual citizen, after all) to create aquavits that are smoother, more botanically balanced, and exceptionally versatile for cocktail making.

While we often use aquavit in tropical drinks, we have made an AMAZING discovery. Move over vodka, there’s a new star in town for your espresso martinis. Our aquavit brings an unexpected layer of flavor that enhances the richness of the coffee while adding a nuanced botanical twist. The caraway, cardamom, and orange notes of our aquavit meld seamlessly with the espresso, providing a sophisticated edge that’s both bold and refined. It’s the perfect way to make this crowd favorite even more delicious, without taking away a single ounce of the frivolity and fun. Here’s how to make this simple and DELICIOUS recipe yourself.

Aquavit Espresso Martini

1 oz. Vikre Aquavit

1 oz. coffee liqueur

1 oz. cooled espresso

1/2 oz. demerera or brown sugar syrup

Method: Shake ingredients hard with ice and strain into a coupe. Spritz with a coin of lemon peel to add a little citrus oil brightness, then garnish with espresso beans.