1/3 Swedish Punsch (1 oz homemade)
1/3 Bacardi Rum (1 oz JM Rhum Gold)
1/6 Orange Juice (1/2 oz)
1/6 Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass. I added both lemon and orange twists to the recipe.
On Sunday night, I flipped through my latest book purchase, Harry McElhone's Barflies and Cocktails and found the Tanglewood. The recipe calls for Bacardi Rum, but Pioneers of Mixing at Elite Bars: 1903-1933 recommends using either a Cuban or a Martinician rum to simulate the Bacardi of that era. Therefore, I opted for our bottle of gold JM Rhum. Regardless of the fact that I added both a lemon and an orange twist to the drink, the aroma was primarily dark rum from the homemade Swedish Punsch. The sip had a lemon sharpness that was slightly smoothed out by the orange juice, and the swallow was full of rhum agricole funkiness. It was unusual that the Swedish Punsch was not very pronounced in the flavor profile; usually its Batavia Arrack and the dark rum components are rather distinctive. The Punsch did seem liked it tied together the drink as the combination of rhum agricole, orange, and lemon juice would have fallen quite short.