3/6 Dry Gin (1 1/2 oz Beefeater 24) 2/6 Swedish Punsch (1 oz Homemade) 1/6 Dry Vermouth (1/2 oz Noilly Prat) 2 dash Orange Bitters (Angostura Orange)
Stir with ice and strain into a cocktail glass. I added an orange to the recipe (lemon would also be a good choice).
On Tuesday night last week, it was drink time, so I found the Suedoise in the Café Royal Cocktail Book which made good use of our homemade Swedish Punsch. The Suedoise contained the pairing of Punsch with gin that worked rather well in the Cliftonian. The drink turned out a pretty pale orange color from the aged rum in the Swedish Punsch and the yellow hue of the Noilly Prat. The nose was full of lemon and Batavia Arrack from the Swedish Punsch and orange from the twist and bitters. And the taste was semi-dry, rich, and spicy, and it contained a full mouthfeel from the Swedish Punsch. The sip was initially sweet with perhaps some of the Punsch's rum flavors; moreover, orange and gin flavors were in the middle of the sip, and spice and Batavia Arrack were on the swallow. The flavor combination in the Suedoise had a fruitiness combination that made me think of an apricot-flavored brandy like Rothman & Winter or Apry.
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!