O.P. Anderson is just one of the aquavits produced by Vin & Sprit, the Swedish company that made a name for itself with Absolut Vodka. Named after famed spirits manufacturer Olof Peter Anderson, it was first released at the Gothenburg Exposition of 1891. The complex aromatics include coriander, caraway, fennel, and anise.

This spirit makes a kicky gravlax, the Swedish sugar-and-salt-cured fish. Place a 2-pound fillet of salmon in a dish lined with plastic wrap. Be sure to pull the pin bones from the fillet. Mix 1/2 cup coarse salt, 1/2 cup sugar, a handful of chopped herbs (fennel, parsley, and dill are nice), and a teaspoon of crushed peppercorns. Cover both sides of the fish with this mixture. Pour 3 ounces of aquavit over the fish. Pull the plastic wrap tightly around the fillet and put a heavy pan on top to weigh it down. Refrigerate for three days, turning the fish each day. Remove from marinade, slice thinly, and serve with a glass of O.P. Anderson.