Wednesday, April 17, 2019


3/4 oz Rye Whiskey (Rittenhouse)
3/4 oz Aged Rum (El Dorado 5 Year)
1/2 oz Swedish Punsch (Kronan)
1/2 oz Crème de Cacao (Tempus Fugit)
1/2 oz Lemon Juice (*)
2 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.
(*) 3/4 oz will yield for a drier drink.

When I got home from volunteering at the NERAX cask beer festival two Wednesdays ago, I was in the mood for a drink. The beer I had imbibed was rushing me towards bed, so instead of searching for a drink, I created one on the fly. I started with the split rye-rum base of the 1919 Cocktail and took it in a 20th Century direction (or the 18th and 19th Century sugar cane and whiskey variations, respectively). Instead of an aromatized wine in the 20th Century family, I opted for Swedish punsch which has subbed in for Lillet in the Corpse Reviver #2 in a few 1940s recipe books.
For a name, I dubbed this after the oldest stone building in Massachusetts, the Powderhouse, which is about a mile from my house. In the glass, the Powderhouse shared a rum and chocolate bouquet to the nose. Next, lemon, malt, and roast notes on the sip gave way to rye, rum, tea tannin, and chocolate flavors on the swallow.

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