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.
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!