2/3 jigger Swedish Punsch (1 1/2 oz Kronan) 2 dash Sherry (1/2 oz Lustau East India Solera) 2 dash Lemon Juice (1/2 oz) 1 dash Orange Bitters (Regan's)
Shake with ice and strain into a cocktail glass. I added an orange twist garnish.
Tuesday last week, I wanted to experiment some more with the Kronan Swedish Punsch after enjoying the Green Line. Within the rum section of Pioneers of Mixing at Elite Bars: 1903-1933, I found the Capetown; given the name, I was surprised that it did not contain the defunct South African quinquina Caperitif that is often found in similarly names drinks. The Capetown offered an orange and lemon aroma that led in a lemon and grape sip. On the swallow, the Swedish Punsch's funky spice, rum, and Batavia Arrack notes were balanced by the rich sherry; overall, the Punsch and the sherry were a novel combination for me and I was impressed at how well they worked together.
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!