Around the World in 20 Drinks: Sweden

By and large, when it comes to boozing in Sweden, the locals have at least one eye fixed on the past. The Swedes have a healthy history of spirits, in particular, and even today much of what is slammed on a Friday night (vodka excepted) has a traditional element to it. Most of it is monumentally strong, of course, which might explain the eyes struggling to focus. There's always the terrifying bill to pull you back round, though.

The king of Swedish alcohol is the mighty Akvavit. Found throughout Scandinavia, and drunk at any time, the Swedes go particularly crazy for caraway-laden 'snaps' during crayfish parties. When the nights draw in, people make their own Akvavit eye-opener by adding whatever herbs they can get hold of, to produce bitter schnapps – 'Bäska'. These home-made versions of Akvavit are even more lethal, as they can contain pretty much anything. Fashion has since followed history, and brands such as Bittermens (liquorice and wormwood-infused Bäska) are becoming wildly popular.

Winters in Sweden can be – quite literally – Baltic. Fortunately, countries that suffer sub-zero seasons often develop warming alcoholic beverages to compensate (usually around the time they invent the wheel, which aids distribution). Alongside Akvavit and Bäska the Swedes have long had the famous glögg – mulled wine, best drunk near-boiling amidst a snowy landscape. Worst drunk purchased in non-alcoholic form from your local IKEA.

Although it sounds similar (and comes from the same word), Punsch is very different to the fruit-laced concoction ladled into plastic cups at church fetes. The base ingredient is Arrack – the walloping Indonesian firewater derived from sugar cane and rice. The crafty Swedes top this up with rum, spices and more sugar to create the finished liqueur. Punsch is traditionally knocked back on Thursday nights, with a bowl of pea soup. No, really. When in Sweden…