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Akvavit is a traditional flavored spirit similar to vodka, mainly produced in Scandinavia, where it's been made since the 15th century. Akvavit gets very its distinctive flavor from spices and herbs, with the main spice being caraway. One would normally serve it very cold in a small shot glass, but for those who find the flavor a bit... "intense", this lovely little cocktail makes for a sweet, mellower substitute. Skål!
This Christmas liqueur recipe using the Chimajá root, which grows wild in the southwest, was found in Erna Fergusson’s 1934 cookbook “Mexican Cookbook” a New Mexican cookbook.
While Chimajá root can be hard to find in stores the recipe is wide open to other light peppery/cilantro-ish/spicy under-flavor substitutions.
"After two weeks the drink is ready, but it improves steadily with age."
…we made it and it does!