A Martini is probably the epitome of late 1800s classic cocktail-making. It's simple preparation highlights the bartender's craft, wonderful flavor and a healthy kick. Using a sweeter wine lowers the alcohol kick of Dill Aquavit and makes the variation of Martini softer.

The daiquiri is a super simple frame to work within. A healthy shot of spirit, equal meassures sweet and sour. Yeah, it's originally a rum cocktail, we know.

The paloma is a classic, and competes with the batanga to be the national drink of Mexico. By simply swapping tequila with dill aquavit, we change the profile completely. Soft anis from the dill blends with zesty bitter grapefruit. Yum.

The sweet and herbaceous flavor of dill seeds and fronds perfectly complements the fruity notes of the tonic, creating a refreshing and unique flavor profile. You can make it in the same ratio as a classic gin and tonic, making it a great alternative for those who prefer a drink with a milder and less tangy taste, without the sharp juniper flavor of gin. We often serve our Dill Anise with tonic water, as it is a great cocktail to convince people of the potentail of aquavit in cocktails. Gin and Tonic is a the staple highball cocktail of our time, and as most people have a vivid sense of the taste of a classic gin & tonic, it makes for a great foundation for comparison.