Well I’m preparing for this year Midsummer celebration here in Sweden by spicing vodka (snaps). I have made Akvavit and Black Currant which I know goes very well with the “matjes” (traditional midsummer herring). For my guests I want to offer a broad variety of “snaps”, so these recipes just give you a small amount of each. If you need more just double or triple the recipe.
My sister Anna’s Akvavit
one tablespoon caraway seeds
one tablespoon coriander seeds
one tablespoon fennel seeds
100 ml (½ cup) unflavored vodka*
Smash the seeds roughly in a mortar and pestle. Soak the seeds in a jar with vodka for 6-8 hours (if you keep it longer you will get a stronger essence). Drain and dilute with at least twice the amount of vodka.
This flavor works all year around, for instance its fantastic with Swedish Crayfish.
Black Currant Snaps
about 16 young leaves from a blackcurrant bush
200 ml (almost a cup) unflavored vodka
Rinse the leaves if necessary and soak them in a jar with vodka for 6-8 hours (don’t keep the leaves much longer as the vodka will taste too grassy). Drain and dilute to your taste).
This “snaps” is really refreshing and works perfectly for an early summer feast.
*You can use almost any unflavored vodka but I use Absolut, Svedka or triple-distilled Smirnoff.
12 thoughts on “Akvavit and Black Currant Snaps”
Wonderful. As I get older (and wiser?) I find myself increasingly drawn to my Swedish heritage and yearn for the culinary delights that come from Scandinavia. Just brilliant
Thanks Alex! I agree that Scandinavia have some really nice culinary treats.
BTW I think there will soon be other flavored vodka recipes here…
I love the illustrations that go along with your blog.
Thanks TenderB, its so much fun making them!
I like the idea of Black Currant Snaps. Vodka is one of my favorite drink (although I only drink occasional). If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!
Don’t forget the thin bread
My other Grandparents were raised in Switzerland around the capital of Lucerne.If you want more please don’t hesitate to Email me.
My friend Anna and I are in the middle of making both of these… so exciting! The whole kitchen smells like our krossade kryddor 🙂 Can’t wait until they’re done! Just 6-8 hours now…
Tack tack för recepter igen!! Kate
Great Kate! How did it go?
Will the recipe work with a red currant bush? Is there a big difference? I have a huge bush in my backyard.
I think it will work. But red currant leaves are milder… however I don’t think that’s a bad thing.