2/3 Swedish Punsch (1 1/2 oz Kronan)
1/3 Sherry (3/4 oz Lustau East India Solera)
Lemon Juice (1/2 oz)
1/2 tsp Sugar
Stir sugar with lemon juice. Add the rest of the ingredients and ice, shake, and strain into a cocktail glass. I added a lemon twist to the recipe.
After the Ghost in the Graveyard, we decided to have the Tarpon from the Pioneers of Mixing at Elite Bars: 1903-1933 rum's Sour section. The drink is named after a popular salt water sports fish, and its use of sherry and lemon to complement the Swedish Punsch seemed rather delightful. The Tarpon presented a rum and lemon oil aroma. Next, the fruity sip offered lemon and grape notes, and the swallow began with rum and ended with the sherry's nuttiness and the Punsch's tea.
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!