Christer Larsson originally came to prominence on Manhattan's culinary scene —appropriately enough for this recipe —as executive chef of Aquavit, one of the first New York restaurants in decades to feature Scandinavian cuisine. Mr. Larsson is now chef and co-owner of Christer's, where the menu reflects both his Scandinavian roots and the melting pot that is New York City.

　　

Ingredients

Makes 33 Servings

　　1 navel orange

　　2 teaspoons fennel seeds

　　1 teaspoon caraway seeds

　　3 whole star anise*

　　a 1-liter bottle Absolut vodka

　　*available at specialty foods shops and Asian markets and by mail order from Adriana's Caravan, tel. (800) 316-0820

　　

Step 1

Wash and dry orange. Beginning at 1 end, with a vegetable peeler carefully remove a long strip of zest in a spiral from half of orange and add with spices to bottle of vodka. Let vodka stand at room temperature 3 days. Freeze aquavit in bottle at least 8 hours, or until ice-cold, and up to 3 days. (Because of its high alcohol content, aquavit will remain liquid.)

　　

Step 2

Pour aquavit into a decanter and serve ice-cold.