On point 2, I like it a lot it's just very different. I'm used to sweet, citrus, and spices in liquors, not caraway. I'll definitely try freezing some. Those I've shared it with have all felt the same. Good, but very different and unique. Also 1.5oz campari, 1.5 oz sweet vermouth, 5 oz seltzer, ice. All stirred together. It's a beautiful thing. I'm sorry you don't like campari it's delicious.
As kleinbl00 said, akvavit is best served ice cold. These days it's usually served at christmas, easter and midsummer, paired with different kinds of pickled herring, where it acts as a palette cleanser. And you can give us sill But you will still be erring Unless you also will Give us a glass of Akvavit That sure smells sweet To Swedes in heat It gives the fish its feet It makes the dish completeYou can give us herring
Well I don't have herring, but the aquavit is in the freezer and I'll have a lovely Christmas glass tonight.
I used to walk by a WA state liquor store on my way home from college. I would buy a mini or two depending on what they had - and again, small town, WA state liquor store... choices were limited. I bought a 50ml bottle of Campari one fine September day. I tried some. Some people like dandelion wine. I'm not sure why. I suspect they're the same people who like Campari. I know beyond a reasonable doubt that I am not one of those people, have never been, will never be. As far as your cocktail? Try skipping all that bullshit and just go for "most of a highball" of tonic water and "the rest of a highball" of cheap-ass $9/gallon Gallo table wine. Substantially better, costs almost nothing, makes the summer go by.