1 jigger Dry Gin (1 1/2 oz Cold River)
1/2 jigger Cederlund's Swedish Punsch (3/4 oz Kronan)
2 dash Grenadine (1/4 oz)
Juice 1/2 Lime (3/4 oz)
Shake with ice and strain into a cocktail glass. Garnish with a cherry on top of pineapple slice (omitted).
Two Fridays ago after making the American Flambée for Mixology Monday, I reached for Hugo Ensslin's Recipes for Mixed Drinks from 1916. There, I spotted the Have A Heart that seemed like a pleasing use of Swedish Punsch. Once in a glass, it offered citrus notes and the Punsch's Batavia Arrack and tea to the nose. A lime and pomegranate sip then gave way to a medley of gin, rum, and tea flavors on the swallow. Overall, it was a simple but elegant riff on a Bacardi Cocktail.
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!