1/4 Swedish Punsch (1 oz Homemade)
1/2 Dry Vermouth (2 oz Noilly Prat)
1 dash Lemon Juice (1/8 oz)
Shake with ice and strain. I added ice cubes and a lemon twist.
As dinner was cooking Tuesday last week, I decided to make an aperitif that I had spotted in 1700 Cocktails for the Man Behind the Bar called the Pimmeron. While half of the content was dry vermouth, I was intrigued that the other half was a combination of Pimm's and Swedish Punsch. It was an odd but curious pairing, and the closest that I have experienced was Russell House Tavern's Battle of Trafalgar that matches the Pimm's with Batavia Arrack, one of the components of Swedish Punsch. While the Swedish Punsch I used was homemade, I did spot Haus Alpenz's Kronan Swedish Punsch at the Fresh Pond Mall's liquor store in Cambridge; therefore, it is no longer necessary to smuggle this liqueur in from Sweden or craft it yourself.