It may not always be so easy to find aquavit in liquor stores in the United States. Although there are many fine commercially made aquavits, I actually prefer homemade "mock" aquavit. Only then do I have the opportunity to experiment with all the flavors I like: aniseed, angelica, wormwood, juniper, lemon zest, curled mint, etc.
Add the spices to the vodka bottle and cover tightly. Let stand for 2 to 3 weeks, depending on how strong you want the aquavit to be. Shake the bottle every once in a while.
When the aquavit has reached the desired intensity of flavor, strain and discard the solids; return the aquavit to the bottle.
Adapted from Kitchen of Light: New Scandinavian Cooking with Andreas Viestad by Andres Viestad (Artisan, 2003).
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.