6/10 Daiquiri Rum (1 1/2 oz El Dorado 3 Year) 3/10 Lillet (3/4 oz) 1/10 Swedish Punsch (1/4 oz Homemade Ellestad Recipe)
Pour over a large piece of ice in a rocks glass and mix. I added an orange twist.
On Wednesday night, I spotted the Happy Daze in the Café Royal Cocktail Book, and I was captivated by the recipe's simplicity and its use of Swedish Punsch enough that I overlooked its hokey name. Since a creator of the drink, J. Donaldson, was attributed, the recipe was probably an original to the 1937 publication. Once mixed, the drink proffered a nice sharp rum flavor with citrus notes from the Lillet Blanc and the Swedish Punsch. The hint of Batavia Arrack in the Punsch complemented the white El Dorado rum quite well. Moreover, as the ice melted, the dark rum (Appleton V/X) in the Swedish Punsch became more apparent and added some extra rich notes to the diluted drink.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!