Saturday, January 23, 2010


1/3 Dry Vermouth (1 oz Dolin)
1/3 Rye Whiskey (1 oz Rittenhouse 100)
1/3 Swedish Punsch (1 oz Homemade)
1 dash Lemon Juice (1 tsp)
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.
On Thursday when it was time for cocktails, I went in search of the rye recipe I was looking for last time before I was distracted by the Linda Fiesta pisco drink. The one that stood out was the Boomerang from the 1937 Café Royal Cocktail Book which matches the potency of rye with Swedish Punsch. In order to stand up to the Batavia Arrack-laden Punsch, I selected a spicier one, Rittenhouse 100 for the whiskey. Once made, I could readily detect the lemon and dark rum aromas whereas the rye stood out most for Andrea. On the sip, the rye and Punsch's rum flavors were first on the tongue, followed by sour notes in the middle, and a wave of botanicals and spice at the end. The ending was replete with Batavia Arrack, dry vermouth, Angostura bitters, and spices with the Punsch's cardamom being the most readily identifiable spice in the mix. It was surprising how well the rye blended with the Swedish Punsch instead of standing out flavor-wise like it often does, although their rougher notes did appear at different parts of the sip.

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