3/4 Swedish Punsch (1 1/2 oz Kronan)
2 dash Sweet Vermouth (1/2 oz Cocchi)
1/4 Grapefruit Juice (1/2 oz)
1 dash Orange Bitters (Regan's)
Shake with ice and strain into a cocktail glass.
After the Subterranean Swizzle, I began searching for a light drink to end the evening. Inside Pioneers of Mixing at Elite Bars: 1903-1933 I spotted the Equator which was a curious Swedish Punsch recipe. Its pairing of sweet vermouth and grapefruit juice was one that I remember working rather well in the rye-based Standish Arms. The Equator began with a funky rum and grapefruit aroma that flowed into a sweet fruity sip from the grapefruit juice and the vermouth's grape. Finally, the swallow offered up rum, a tea-like spice note, and orange from the bitters.
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.