1/2 Swedish Punsch (1 1/4 oz Kronan)
2 dash Apricot Brandy (1/2 oz Rothman & Winter Apricot Liqueur)
2 dash Dry Vermouth (1 1/4 oz Noilly Prat)
2 dash Gum Syrup (omitted)
Stir with ice and strain into a cocktail glass. I added an orange twist.
For a nightcap on Saturday night a week and a half ago, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Cedar. The recipe had caught my attention for I had been thinking about the Havana Cocktail that contains both apricot liqueur and Swedish Punsch, and I had adapted the combination with mezcal in the Tainted Love for Yacht Rock Sunday and then with tequila in the Monopoly Money for the newest menu change at Loyal Nine that went live a few days ago. Here, instead of citrus, the drying effect was achieved with French-style vermouth. In the glass, the Cedar presented an orange oil aroma that mingled with and complemented the apricot liqueur notes. Next orchard fruit flavors on the sip gave way to funky Batavia Arrack blending into apricot similar to the Havana, and it all ended with drying tea tannins and spice.
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!