u/Ancient-Walrus-20

Lately I've been subbing aquavit for gin in a bunch of recipes, and there are a surprising number in which I think aquavit actually works better, primarily because the caraway, anise and fennel can blend with herb-forward liqueurs like Chartreuse better than the juniper in gin can.

So I present to you one of those winners: Ljuset - a Lumière with the above substitution.

• 1½ oz. O. P. Anderson aquavit
• ¾ oz. green Chartreuse
• 1 oz. St. Germain
• ¾ oz. lime juice
• 1 dash orange bitters

Add it all to a shaker and shake away with ice, double strain into a coupe. Should probably have a lime twist garnish but I'm lazy.

Another classic Death & Co. cocktail. Original spec:

• 2 oz. Rhum Barbancourt White
• ½ oz. green Chartreuse
• ¾ oz. lime juice
• ½ oz. simple syrup
• 2 dashes absinthe
• 4 Thai basil leaves

Add all ingredients to shaker, shake well with ice, double strain into a coupe, garnish with a Thai basil leaf.

I didn't have Barbancourt white, so I used the 4 year aged. This is one of my favorites, the Thai basil just works so nicely with the Rhum Barbancourt and Chartreuse, and the absinthe really enhances the Thai basil flavor.

As soon as I manage to get some Barbancourt White I look forward to trying this again for comparison, but as it is I just love this cocktail.