tarpon

2/3 Swedish Punsch (1 1/2 oz Kronan)
1/3 Sherry (3/4 oz Lustau East India Solera)
Lemon Juice (1/2 oz)
1/2 tsp Sugar

Stir sugar with lemon juice. Add the rest of the ingredients and ice, shake, and strain into a cocktail glass. I added a lemon twist to the recipe.
After the Ghost in the Graveyard, we decided to have the Tarpon from the Pioneers of Mixing at Elite Bars: 1903-1933 rum's Sour section. The drink is named after a popular salt water sports fish, and its use of sherry and lemon to complement the Swedish Punsch seemed rather delightful. The Tarpon presented a rum and lemon oil aroma. Next, the fruity sip offered lemon and grape notes, and the swallow began with rum and ended with the sherry's nuttiness and the Punsch's tea.