1/4 Swedish Punsch (1/2 oz Homemade Ellestad Recipe)
1/4 Dry Vermouth (1/2 oz Noilly Prat)
1 dash Grenadine (1 barspoon Mulberry Syrup)
Stir with ice and strain into a cocktail glass.
On Sunday night (now almost 2 weeks ago), I reached for my new acquisition of Hyman Gale's The How and When from 1938 (well mine is a 1945 reprint). The book was recommended a while back by Ted Haigh in a DrinkBoston post, and I finally spotted it online for cheap on Amazon's used book section. Well, it was a semi-new purchase for it arrived right before we left for Tales of the Cocktail and sat there patiently until we got back.