1 oz Swedish Punsch (Kronan)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Lemon Juice
Shake with ice and strain into a cocktail glass. I added a lemon twist.
Two Fridays ago, I was flipping through Jeff Masson and Greg Boehm's Big Bartender's Book and spotted their adaptation of the Havana Cocktail. While I usually prefer non-adapted drinks, their version was the first time that the drink has appealed to me. The classic Havana Cocktail is half apricot liqueur that is balanced by a dash of lemon juice. In this adaptation, the apricot liqueur amount was decreased and the lemon juice quotient was increased to yield a more balanced drink for my palate. Moreover, I reached for a bottle of navy strength gin to dry things out even further.