tangier nights

2/5 Caloric Punch (1 oz Kronan Swedish Punsch)
2/5 Courvoisier Brandy (1 oz Pierre Ferrand 1840 Cognac)
1/5 Cusenier White Crème de Menthe (1/2 oz Tempus Fugit)

Stir with ice and strain into a sherry glass (small cocktail glass).

Two weeks ago, I spotted Tempus Fugit's crème de menthe at Ball Square Fine Wines in Somerville. I had been waiting for a quality crème de menthe for a while as a savoir from the bottom shelf bottles, so I gladly snagged a bottle. For tasting notes, it was more subtle than expected; indeed, it was more herbal with natural peppermint and spearmint notes and less of an intense, almost synthetic extract flavor that is common in many of the other brands. For a cocktail to put it use, I looked through the Café Royal Cocktail Book and found the Tangier Nights. The recipe was an original created in the 1930s by UK Bartender Guild member Freddy Janowitz and looked like a Stinger that was enhanced by Swedish Punsch.
The Punsch's rum joined the liqueur's mint on the nose. A smooth sip led into brandy, mint, and the Punsch's tea on the swallow. As it warmed up, the Tangier Nights became a little sharper and more Batavia Arrack-driven on the finish; perhaps serving this drink on crushed ice like the Stinger might help to reduce this effect.