1/3 Swedish Punsch (1 oz Kronan) 1/3 Bacardi Rum (1 oz Plantation Barbados 5 Year) 1/3 Grapefruit Juice (1 oz Pink) 2 dash Curaçao (1/4 oz Senior Curaçao)
Shake with ice and strain into a cocktail glass. I added a grapefruit twist to the recipe.
Two Saturdays ago, I spotted another good use for Swedish Punsch in 1700 Cocktails for the Man Behind the Bar from 1934. While I have had Swedish Punch paired with orange, lemon, and lime juice, I had never had it with grapefruit so I was tempted by the Heart's Desire. The recipe also appeared in the United Kingdom Bartenders Guild's Approved Cocktails book where it was attributed to a C.S. Ferrari. The drink began with a funky rum aroma that was accented by fresh grapefruit oils. Next, the pink grapefruit notes bolstered by the Curaçao filled the sip, and the swallow was a pleasing combination of the rum and Swedish Punsch's Batavia Arrack and tea flavors. As the drink warmed up, it became drier and more tannic. Overall, the drink reminded me a bit of a rum-based Bohemian that Josey Packard made me one afternoon at Drink.
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!