Not too long ago, I was looking for a cocktail to go along with my initial viewing of Kung Fury. While the movie is a take on crappy American movies from the 80s, it was made in Sweden (if you haven’t seen it, there’s something pretty magical about a bunch of people who talk like the the Swedish chef trying to sound like tough New York cops), so I wanted a drink to pair with it. I remembered that Aquavit is also Scandinavian and goes well with dill, which seemed like a no-brainer since I had just come into possession of a delicious jar of dilly beans.

It turned out I couldn’t get my hands on the Linie Aquavit I had my eye on (it’s a special order in my part of the world) so I had to make a last-minute substitution of Plymouth gin. Still delicious (Pro Tip: it might seem counterintuitive but add a slug of orange bitters to this cocktail – you’ll see that some of the following recipes suggest that too) but way less bork bork bork, if you know what I mean. I’m still fascinated by the idea of making these martinis, so I’m grabbing all the recipes I can find and storing them here.

Gamle Ode Dill Martini

  • 1.5 oz Gamle Ode Aquavit
  • .5 oz Gin
  • .75 oz Cocchi Vermouth di Torino (sweet vermouth)
  • .25 oz Dolin Dry Vermouth
  • 1 dropper Bittercube Orange Bitters

Instructions: Stir ingredients over ice and strain into the glass.

Glass: Martini

Garnish: Lemon Twist and a Sprig of Dill

Source: Gamle Ode

Complement Cocktail

This surprisingly complex cocktail gets its name from the way the savory, herbal tastes of the aquavit, the botanicals of the gin and the touch of sweet in the maraschino liqueur complement one another. It is adapted from a recipe by Hardeep Rehal, bartender at Bar Rouge in Copenhagen. He calls for Aalborg Jubilaeums aquavit, but feel free to use any high-quality aquavit. Use Plymouth instead of a more juniper-forward London dry gin. As always, do not confuse or replace the unique maraschino liqueur with the juice from maraschino cherries or with other cherry spirits.


  • Ice
  • 1½ ounces Plymouth gin
  • ¾ ounce aquavit
  • 2 dashes maraschino liqueur
  • 1 sprig dill

DIRECTIONS: Fill a cocktail shaker two-thirds full with ice. Add the gin, aquavit and liqueur; shake vigorously. Strain into a chilled martini glass, garnish with dill and serve.

Source: Table Matters (Note: As a cocktail nerd I find it really strange that this recipe calls to be shaken; unless you’re a James Bond wannabe, I’d recommend stirring the shit out of it).

Aquavit and French

  • 1 1/2 oz aquavit (Aalborg)
  • 1 1/2 oz dry vermouth
  • 1 dash orange bitters (Angostura Orange)

Stir with ice and strain into a chilled cocktail glass. Orange twist.

Source: Fogged in Lounge, via David Wondrich’s Imbibe

Bonus Aquavit Cocktail!

The Trident


  • 1 ounce aquavit
  • 1 ounce Cynar
  • 1 ounce dry sherry
  • 2 dashes peach bitters
  • Thin strip of lemon peel, for garnish

Combine ingredients in a mixing glass and fill with ice. Stir well until chilled, about 30 seconds. Strain into chilled cocktail glass. Twist lemon peel over drink, and use as garnish.

Source: Serious Eats (Note: I’ve wanted to try this spin on the Negroni for years, and I just found its sister cocktail the Order of Neptune…I’d better get on that!)