2/3 Swedish Punsch (1 1/2 oz Kronan)
2 dash Dry Vermouth (1 oz Noilly Prat)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Apricot Liqueur (1/4 oz Rothman & Winter)
1 dash Orange Bitters (Regan's)
Shir with ice and strain into a cocktail glass. I added a lemon twist.
Two Wednesdays ago, I spied the Temptation in Pioneers of Mixing at Elite Bars: 1903-1933, and I was lured in by this herbal and fruity Swedish Punsch libation. With an interpretation of the vague recipe to include a greater amount of dry vermouth, I hoped to tone down the vast amount of sweetness within. The Temptation once mixed proffered a lemon oil and tea nose. A sweet white wine sip contained a honey-like note perhaps from the Yellow Chartreuse. Next, the swallow showcased the Punsch's rum, an herbalness from the Yellow Chartreuse and the Punsch's tea, and an apricot finish. Overall, the Temptation was indeed sweet, but not as sweet as it was pre-dilution; perhaps serving it on the rocks to tone down the sugar content would not be a bad idea. Moreover, the Yellow Chartreuse notes could probably be increased for they were a bit hidden; however, they did appear once the drink warmed up.
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!