1/3 Dry Gin (1 oz Tanqueray)
1/6 Calvados (1/2 oz Boulard VSOP)
1/6 Swedish Punsch (1/2 oz Kronan)
1/6 Grenadine (1/2 oz)
1/6 Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass.
After the Visionary Cocktail, I turned back in time to our 1940 edition of The How and When by Hyman Gale and Gerald F. Marco. There, I spotted the Cason Cocktail that reminded me of a Pink Lady without the egg white but with the added flavor component of Swedish Punsch. Once mixed, the Cason Cocktail was more orange-brown than pink though, and it presented a fruity aroma from the grenadine and Calvados. The fruitiness continued on into the sip where the crisp lemon, sweet pomegranate, and apple notes mingled. The swallow then took a more herbal tone from the gin and the punsch's tea and spice; finally, the fruit accents returned with a crisp apple finish.
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!