1 oz Housemade Swedish Punsch
1/2 oz Noilly Prat Dry Vermouth
2 dash Angostura Bitters
2 dash Angostura Orange Bitters
Stir with ice and strain into a rocks glass; twist a lemon peel over the top.
Last Wednesday, Andrea and I ventured down to Central Square to get dinner at Rendezvous. For my pre-dinner cocktail, I asked bartender Scott Holliday to make me the Rabbit Stick which recently appeared on their cocktail menu. I was drawn to the drink for it contained Scott's new Swedish Punsch, and I was curious to see his version compared to Deep Ellum's, Clio's, and ours. When I asked about the drink name, Scott commented that it was a reworking of the Savoy Cocktail Book's Boomerang -- a drink we had made at home several months ago from the Café Royal Cocktail Book. The name stems from a type of non-returning boomerang that Aboriginals and Native Americans used to hunt small game.