temptation

2/3 Swedish Punsch (1 1/2 oz Kronan)
2 dash Dry Vermouth (1 oz Noilly Prat)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Apricot Liqueur (1/4 oz Rothman & Winter)
1 dash Orange Bitters (Regan's)

Shir with ice and strain into a cocktail glass. I added a lemon twist.
Two Wednesdays ago, I spied the Temptation in Pioneers of Mixing at Elite Bars: 1903-1933, and I was lured in by this herbal and fruity Swedish Punsch libation. With an interpretation of the vague recipe to include a greater amount of dry vermouth, I hoped to tone down the vast amount of sweetness within. The Temptation once mixed proffered a lemon oil and tea nose. A sweet white wine sip contained a honey-like note perhaps from the Yellow Chartreuse. Next, the swallow showcased the Punsch's rum, an herbalness from the Yellow Chartreuse and the Punsch's tea, and an apricot finish. Overall, the Temptation was indeed sweet, but not as sweet as it was pre-dilution; perhaps serving it on the rocks to tone down the sugar content would not be a bad idea. Moreover, the Yellow Chartreuse notes could probably be increased for they were a bit hidden; however, they did appear once the drink warmed up.