Saturday, June 2, 2018

lucky bird

1 1/2 oz Dolin Dry Vermouth (Noilly Prat)
1 oz Angostura 7 Year Rum
1/2 oz Kronan Swedish Punsch
1 bsp Apricot Liqueur (Rothman & Winter)
3 dash Bittermens Molé Bitters

Stir with ice and strain into a cocktail coupe.

Two Saturdays ago, I spotted a recipe on the Kronan Swedish Punsch Facebook page called the Lucky Bird that seemed delightful. Not only did the recipe sound alluring with its Swedish punsch-apricot liqueur combo that worked well in the Havana Cocktail and other drinks, it was made by Arthur Boothe whom I met on my 2016 USBG-sponsored excursion to the Patron distillery in Mexico. Arthur crafted this drink for the Spring menu at Bitters & Brass in Sanford, Florida.
The Lucky Bird greeted the senses with a caramel rum aroma with fruity and chocolate undertones. Next, caramel notes with hints of orchard fruit on the sip were chased by rum, apricot, tea, and funky Batavia Arrack flavors on the swallow with a chocolate finish.

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