Andreas Viestad's Mock Aquavit

Total Time
Prep 336 hrs
Cook 0 mins

It’s often difficult to find aquavit here in the liquor stores of the United States. So if you have a hankering for that potent liquor, here’s a substitute for you. :) You can experiment with all sorts of flavors, not just caraway. Recipe adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andres Viestad. Prep time includes infusion.

Ingredients Nutrition


  1. Open the vodka bottle, add all the remaining ingredients, and cover tightly.
  2. Let stand in a cool, dark place for 2 to 3 weeks, shaking every 3 or 4 days – how long you let it sit depends on how strong you want it, so taste it after 2 weeks to see if you want to let it go longer.
  3. When it’s as strong as you’d like, strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle.
  4. To serve: place your aquavit in the freezer until chilled and you can also place your 1 ounce tall glasses in the refrigerator until chilled – then serve (ask your Scandinavian friends about toasting practices with aquavit, as it can be rather complicated).
  5. Note: some people prefer non-potato vodka – use whatever you like.


Most Helpful

As close as it gets to the real aquavit - I used a polish vodka and left out the star anise - I made this last year and felt the anise took over. I just made it today for this year's Christmas Eve Thanks and Glade Jul 30 Nov - this year's batch is excellent 25 Dec 08 Once again your Aquavit has graced our Christmas Eve table - This is left over from last year and it ages well

Bergy December 25, 2008

i had only rarely tasted this marvelous is being served this year at my house with rave reviews! thank you

ArtGhettChef December 20, 2007

Thank you! In my Swedish tradition you toast a person entering your house with aquavit fresh from the freezer. I know I will not be able to get it in Mexico Tak!!! Thank you for this recipe for the water of life!!! T.J.

davinandkennard July 26, 2007

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