Herb & Orange Brennivín Cocktail

My Icelandic grandmother loved to tell the story of receiving oranges in her Christmas stocking. As a poor family on an isolated island, citrus fruits were a rare expensive treat. Amma made the unwrapping of the orange peel sound like a religious experience, savoring every drop of the orange that she only got once a year.

This cocktail marries traditional brennivín schnapps with freshly squeezed orange juice and a sprig of rosemary for a global spin on Iceland’s signature alcohol. With a nickname like svarti dauði – black death – you know it’s strong! This cocktail is crisp and refreshing rather than sweet, blending fall spices & herbs with end-of-summer citrus.

Brennivín is made from fermented potatoes and flavored with caraway. Many people compare it to licorice, but as an avowed licorice-hater I’m here to say that it’s much closer to pure fennel or anise flavors. It’s a bit lethal – 80 proof! – so it’s often served ice-cold as a shot… traditionally alongside hákarl, fermented shark, but we can skip that part.

I sipped mine with a plate of hard cheeses and nuts, and it plays wonderfully with sweet jams. I can’t wait to try it with a slice of my sweet, dark Icelandic rye bread!

Brennivín has only been imported to the State for a couple of years, but it’s been exploding in availability so there’s a good chance you can find it! Check this list to find shops carrying brennivín in North America. I don’t know much about availability in the rest of the world; any international readers know where you can find it locally?

In the Icelandic tradition, skál!

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