A Danish Martini is like a classic martini except the gin is replaced by Akvavit. It subsequently tastes absolutely nothing like a classic martini, but is lovely nonetheless.
I thought this might end up like the Green Tea Martini, in that while I like both the constituent parts, combining them in martini form is less pleasurable than the two parts in their original form.
But no, I was happily surprised.
The lightness of the vermouth tempers the savoury notes of the akvavit. You can really appreciate the drink, and even as it gradually warms up, it is still very nice.
The quality of the drink will be determined by the quality of the akvavit. I was lucky enough to be enjoying a smooth, savoury Aalborg Jubilæum akvavit brought back from Copenhagen.
The process for making it is the same as a Classic Martini. Keep the akvavit and the martini glass(es) in the freezer for at least six hours.
When it’s time to pour, add a drop of vermouth to the glass (adjust it to taste but I have it very, very dry in a Danish martini) then top it up with the chilled akvavit – around 80-100ml.
Serve immediately, ideally with appetisers like smørrebrød if you want to go fully Danish.
We enjoyed this one as part of our Christmas Eve Nordic family night. I will definitely be pouring it again.
Sip it slowly, enjoy the smooth texture of the cold drink and the subtle flavours of the akvavit.
Skål!
The Martini Socialist 