1 oz North Shore Aquavit (North Shore Private Reserve)
3/4 oz Swedish Punsch (Kronan)
3/4 oz Lemon Juice
1/2 oz Marie Brizard Crème de Cacao
Shake with ice and strain into a cocktail glass. Garnish with a flamed orange twist (not flamed, discarded).
A few Saturdays ago, we began the evening by turning to Sanctuaria: The Dive Bar of Cocktail Bars for inspiration. There, I spotted a drink that paired Swedish Punsch with aquavit called the Swedish Sweet Tart. Despite the name, I was quite curious and was lured in. Once mixed, the drink proffered an orange oil aroma over chocolate notes from the crème de cacao and sweet notes from the Swedish punsch. Next, a lemony sip led into a rum, cacao, and herbal swallow with a lingering caraway finish. Overall, the drink was not very caraway driven, like many aquavit recipes have a tendency of being, save for a pleasant aftertaste that grew throughout the drink.
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!