The Unconventional Swap To Give Your Bloody Mary A Flavor Boost

Served at virtually every cocktail bar, and with a name catchy enough that even people who have no interest in cocktails will have heard of it before, the bloody mary is about as classic as a drink can be. Although the usual recipe of vodka, tomato juice, and heat-packed spices and sauces is revered, the bloody mary has spawned countless variations and garnishes to suit different tastes and styles over the years, from a bacon bloody mary to a not-very-bloody mary. So, what's one more variant to the long list? Enter the aquavit bloody mary cocktail!

Aquavit is a little-known Scandinavian spirit that can take your cocktail game to the next level. Aquavit is already infused with subtle savory flavors, so it's an excellent choice for a bloody mary. Just replace the usual dram of vodka in the bloody mary recipe with this Nordic spirit and the resulting cocktail will taste familiar while still being different enough to give you a refreshingly unique flavor experience.

Aquavit, which translates to "water of life," is a strong spirit that originated in the Nordic countries. You can think of it as a cousin of vodka — aquavit is also distilled from either grain or potatoes, so aquavit should taste neutral fresh out of the still. Where it stands apart from vodka is that the distillation is then flavored with botanicals like caraway, dill, and fennel, giving it a slightly herbal taste not unlike gin. Its relation to vodka makes it a seamless fit with bloody mary, but all the spice infusions also make it a far more flavorful and complex alcohol base than plain vodka.

While all aquavits still have to conform to standards set by the EU (they must have between 37.5% to 40% alcohol and either caraway or dill in the recipe), the exact recipe can vary greatly depending on the country of origin, with each Scandinavian nation boasting its own style. For instance, in Denmark (where it's called "akvavit,") the liquor is further flavored with amber. In the case of Norwegian aquavit, the liquor can be matured in oak casks for up to 12 years, resulting in a smoother, more mellow flavor profile.

The same goes for other countries from Sweden to Finland and even Ukraine: You'll find bottles with extra botanicals like anise and cardamom, and some are aged while others aren't. To make a bloody mary, and assuming you're new to aquavit, whichever kind you find on sale will do the trick!

The mark of a great bloody mary lies in its deeply savory flavor, typically achieved with ingredients like celery salt, Worcestershire sauce, or Tabasco. Aquavit, with its herbaceous undertones from various botanicals, not only complements this savory base but also adds extra layers of flavor to the drink. Moreover, according to Nuet, a maker of aquavit, the fennel and anise seeds that are commonly added to aquavit can highlight the burn of alcohol, making the alcohol base more "spicy" — exactly what you'd want in your bloody mary.

Incorporating aquavit into your bloody mary recipe is incredibly easy: Simply swap out vodka for an equal amount of aquavit. From there, you can garnish your drink however you please, whether with classic additions like celery stalks, olives, and lemon wedges, or with more inventive options like a rim of steak seasoning. The possibilities are endless, and the result is a bloody mary that is both comforting in its familiarity and thrillingly new in its flavor!