1/2 Daiquiri Rum (1 oz El Dorado 3 Year)
1/2 Swedish Punsch (1 oz Kronan)
Juice of 1/4 Lemon or 1/2 Lime (1/2 oz Lime)
2 dash Absinthe (1/4 oz Kübler)
2 dash Grenadine (1/4 oz)
Shake with ice and strain into a cocktail glass.
For the cocktail hour two Mondays ago, I chose the Melba from the Café Royal Cocktail Book. The drink began with a sweet aroma that was a combination of perhaps the rum, lime, and absinthe. Next, the lime and pomegranate flavors filled the sip; the swallow began with rum and transitioned to absinthe with the Swedish Punsch notes in between. Overall, the Melba had a decent amount of complexity without being all that challenging.
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.