1/2 Swedish Punsch (1 1/2 oz Kronan)
2 dash Bacardi (1 oz Caliche)
1 dash Curaçao (1/2 oz Pierre Ferrand Dry)
1 Egg White
Shake with ice and strain into a cocktail glass.
Two Tuesdays ago for the cocktail hour, I turned to Pioneers of Mixing in Elite Bars: 1903-1933 once again for a diamond in the rough. There, I spotted the Romer which seemed like an interesting straight-spirits egg white drink calling for Swedish Punsch. Once mixed, orange and funk notes filled the Romer's aroma. Next, a creamy orange sip transitioned into a tea, orange peel, and funky rum swallow. I could not help but think that this combination would do better as a Flip with a grated nutmeg garnish, or perhaps a touch of lemon or lime juice to bring some brightness and cut the sweetness here. Also, perhaps a more flavorful rum option could add an additional dimension such as grassiness spirit or other.
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!