3/4 oz Swedish Punsch (Housemade)
3/4 oz Lime Juice
1/4 oz Grand Marnier
Shake with ice and strain into a coupe glass.
Besides the cachaça drinks on Clio's menu (the multi-paged tome appears in this photo as well as the # Tres') that caught my eye, Todd Maul's Swedish Punsch recipes stood out. Todd uses the same "Tales (of the Cocktail) Version" recipe by Eric Ellested for his drinks as I do; however, he does have a precious bottle of the real thing hidden away behind the bar. The real version from Sweden was a lot more subtle and smoother of a flavor, and I cannot wait for someone to start importing it again into this country. But in the meanwhile, the Ellested replica is close enough to make these classic recipes work.
The original recipe for the Royal Wedding seems to stem from the 1934 Café Royal Cocktail Book which lists Fred Gage as the inventor. That recipe also includes a grenadine sink (similar to the # Tres) and gives the option of lemon or lime, but in other ways is rather identical.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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3 comments:
I've talked to someone at Haus Alpenz, and supposedly they will be importing a Swedish Punsch this fall.
I know Eric Seed (from Haus Alpenz) has been working on it for a while and decided to first import Batavia Arrack. At Tales of the Cocktail last year, he had a bottle of Punsch that he was not offering samples from. Hopefully, it is not too much further delayed.
It's odd since it's not a lost ingredient since there are dozens of brands sold in Sweden; just the demand here was so low that companies stopped importing it somewhere around the 1950's or 60's (or that's when the ingredient started dropping out of cocktail book recipes).
Wonderich's "Punch" has a recipe for Cozzen's Arrack Punch that Carlstamm Punsch faithfully reproduces.
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