O.P. Anderson Aquavit

At last, some proper Swedish aquavit on our shelves! Flavors of caraway, dill, fennel, and anise are all here, though compared to toastier Danish iterations we Swedes tend to lean heavier on the anise and fennel. It's great in a variety of cocktails as a spicier vodka substitute, but I'll be using this in my ancestral glögg recipe. Glögg is a type of spiked, spiced wine traditionally enjoyed warm during Christmas time, but I suppose you could be unorthodox and enjoy it year-round as a sort of Scandi sangria. Boil 1/2 - 1 cup sugar in 1/2 gal water. Steep spices in cheesecloth at a rolling boil for 20 min. (Peel of one orange, 1/4 cup slivered almonds, 2 tbsp raisins, 1-2 cinnamon sticks, 16 crushed cardamom pods, 16 allspice, 8 cloves.) Let cool, add 4L red wine (nothing special), 1.5L tawny port, and 750mL aquavit Serve warm. Skol!