Wednesday, January 18, 2012


1/4 Pimm's #1 (1 oz)
1/4 Swedish Punsch (1 oz Homemade)
1/2 Dry Vermouth (2 oz Noilly Prat)
1 dash Lemon Juice (1/8 oz)

Shake with ice and strain. I added ice cubes and a lemon twist.

As dinner was cooking Tuesday last week, I decided to make an aperitif that I had spotted in 1700 Cocktails for the Man Behind the Bar called the Pimmeron. While half of the content was dry vermouth, I was intrigued that the other half was a combination of Pimm's and Swedish Punsch. It was an odd but curious pairing, and the closest that I have experienced was Russell House Tavern's Battle of Trafalgar that matches the Pimm's with Batavia Arrack, one of the components of Swedish Punsch. While the Swedish Punsch I used was homemade, I did spot Haus Alpenz's Kronan Swedish Punsch at the Fresh Pond Mall's liquor store in Cambridge; therefore, it is no longer necessary to smuggle this liqueur in from Sweden or craft it yourself.
The Pimmeron presented lemon aromas along with the funk of the Punsch's Batavia Arrack. The fruit aspect of Pimm's combined with dry vermouth's wine notes on the sip, and the swallow contained the Punsch's tea, rum, and smoke notes along with some light herbal ones. The Pimmeron possessed a pleasing crispness to it from the lemon, dry vermouth, and tea tannins; moreover, it worked rather well with our dinner once it was served.

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