tag:blogger.com,1999:blog-4751805452043419723.post6510457417560168333..comments2024-03-23T00:22:58.476-04:00Comments on Off The Presses: Danish Drinking in the East VillageRobert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.http://www.blogger.com/profile/14428424677554600158noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4751805452043419723.post-35912434271721328432012-02-18T07:41:58.538-05:002012-02-18T07:41:58.538-05:00Hi, just found your little chat here. I work at Ru...Hi, just found your little chat here. I work at Ruby. The route 866 leaves from Copenhagen and takes you to Bornholm, a small Danish island in the Baltic sea, known for smoked herring, fishing and pretty girls. <br />Cordially<br />Sune UrthSune Urthhttps://www.blogger.com/profile/02785749560976376510noreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-91397203471618747282011-10-21T14:08:55.955-04:002011-10-21T14:08:55.955-04:00Boy I wish I could have been there for that. Like ...Boy I wish I could have been there for that. Like you, there's no way I'll get to Copenhagen any time soon. <br /><br />For a dill-drive aquavit, try the Aalborg brand. Their Taffel Aquavit, around $20 a bottle, is clear and dill-forward. Their Jubilæums Aquavit, which is pricier and sometimes harder to find, is more caraway-driven, like Linie from Norway. And frankly, the Jubilæums is tastier, unless you're drinking it in shots with pickled herring, or in a cocktail that demands a dill flavor.<br /><br />That 866 cocktail sounds like it's worth trying to replicate with Aalborg. Any idea why he calls it 866? Is it a ratio?Anonymousnoreply@blogger.com