And in the end, being that person who put Swedish Fish on your guests’ drinks at that one party is a hell of a way to be remembered.
But to do that, you’ll first need to learn what’s behind the Swedish Fish-ish. It’s a cocktail from Melrose’s celebrated new restaurant Kali that combines vodka made in Downtown LA with aquavit, soda, simple syrup and a shrub that only needs a night of rest before being deployed.
And then there’s the matter of the garnish. That would be a Swedish Fish. The bright-red gummy candy that you just don’t find on enough drinks these days.
Or any drinks, really.
1 1/2 oz Loft & Bear Vodka
1 1/2 oz aquavit
1 oz strawberry shrub*
1 oz simple syrup
Combine vodka, aquavit, strawberry shrub and simple syrup in a collins glass over ice. Stir, and then top with soda water. Garnish with a single Swedish Fish.
1 part sliced strawberries
1 part sugar
1 part red wine vinegar
Combine all ingredients and mash fruit with a wooden spoon or fork so berries release their juices. Stir until sugar begins to dissolve into liquid. Refrigerate overnight. The following day, heat ingredients in a saucepan at a low simmer until sugar fully dissolves. Strain out fruit. Shrub is ready to use once cooled. Remaining shrub liquid can be stored in the fridge (and actually improves with age).