Roulette Cocktail.
1/4 Swedish Punch. (1/2 oz Underhill-Lounge Homemade)
1/4 Bacardi Rum. (1/2 oz Montecristo White Rum)
1/2 Calvados. (1 oz Roger Groult Reserve Calvados)
Shake (I stirred) will and strain into cocktail glass.
Well, this is quite sweet. Still, it is kind of interesting as a vehicle for Calvados and Swedish Punch. It would not be a horrible after dinner drink. The Montecristo White seems to simply serve as filler here, not really contributing much, at least in the face of such strong flavors as the Calvados and Swedish Punch.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Pooh-Bah Cocktail.
1/3 Bacardi Rum. (3/4 oz Ron Mathusalem Platino)
1 Dash Apricot Brandy. (1 dash Rothman and Winter Apricot Liqueur)
1/3 Swedish Punch. (3/4 oz Underhill-Punsch)
1/3 Dry Gin. (3/4 oz North Shore Distiller’s No. 6)
Shake well and strain into cocktail glass. (Add a Luxardo Chery.)
We always get a couple orders for these during Savoy Night at Alembic Bar. I guess because of the funny name and the fact that it contains Swedish Punch. And, frankly you could do worse.
Still, it it is awfully sweet, so you could definitely do better, and you could definitely to a lot to improve it by making it with a more interesting rum than the Mathusalem Platino.
Personally, I’d be awfully tempted to grab the Appleton V/X or a mild Agricole like Barbancourt.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Melba Cocktail
2 Dashes Grenadine. (2/3 teaspoon Homemade Grenadine)
2 Dashes Absinthe. (2/3 teaspoon Verte de Fougerolles Absinthe)
The Juice of 1/4 Lemon or 1/2 Lime. (Juice 1/2 lime)
1/2 Glass Bacardi Rum. (1 oz Montecristo Silver)
1/2 Glass Swedish Punch. (1 oz Homemade Swedish Punsch)
Shake well and strain into cocktail glass. (If desired add a cherry, preferably Luxardo or Toschi.)
I had high hopes for the Melba, but I’m not quite sure it lived up to them.
A very good cocktail, that I could imagine being popular, it just doesn’t quite have the magic of the very similar Corpse Reviver No. 2 (with Swedish Punsch).
By pushing the sweet/sour focus out a bit further, it loses the refreshing lightness of the Corpse Reviver. Ends up being a bit heavy.
Still, all in all, a tasty cocktail. One of the few I can think of involving Absinthe and Rum. Definitely some promise there!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Lasky Cocktail
1/3 Grape Juice. (3/4 oz Knudsen’s Just Concord)
1/3 Swedish Punch. (3/4 oz Homeade Swedish Punch)
1/3 Dry Gin. (3/4 oz Plymouth Gin)
Shake well and strain into cocktail glass.
Unfortunately, the Lasky caught me between Farmers’ Markets, so I had to use store bought grape juice. The Knudsen Concord Grape juice doesn’t quite have the tartness or complexity of my usual Twin Hill Ranch Grape Juice, making this a bit sweeter cocktail than it normally would be for me.
Still, all in all, a pretty tasty cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
1/6 Orange Juice. (1/2 of 3/4 oz Orange Juice)
1/6 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
2/3 Swedish Punch. (1 1/2 oz Homemade Arrack Punch)
2 Dashes Grenadine. (1/2 teaspoon Fee’s American Beauty Grenadine)
Shake well and strain into cocktail glass.
I was kind of afraid this would be way too sweet. Fortunately, my oranges are pretty tart, so this sort of works out OK. Pretty intense, though. Reminds me of the sort of balance often struck in modern cocktails, where the sweetness and tartness are both pushed out.
Nice Arrack flavor, though, so you won’t be mistaking it for a Cosmo, despite the similar color.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Here’s a cocktail calling for “Apricot Brandy”. Apricot Brandy is one of those elusive ingredients, where you never quite know if they are calling for an Apricot liqueur or an Apricot Eau-de-Vie. To cover my bases, I made it both ways.
Havana Cocktail
1 Dash Lemon Juice.
1/4 Dry Gin. (1/2 oz Northshore Distillers #6)
1/4 Swedish Punch. (1/2 oz Swedish Punch, homemade)
1/2 Apricot Brandy. (1 oz R&W Orchard Apricot)
Shake (stir, please) well and strain into cocktail glass. (Lemon Peel.)
Not undrinkably sweet, but pretty darn close. And what are those Cubans doing with Gin, Swedish Punch, and Apricot Brandy?
Havana Cocktail
1 Dash Lemon Juice.
1/4 Dry Gin. (1/2 oz Northshore Distillers #6)
1/4 Swedish Punch. (1/2 oz Swedish Punch, homemade)
1/2 Apricot Brandy. (1 oz Haus Alpenz Marillen Apricot Eau-de-Vie)
Shake (stir, please) well and strain into cocktail glass.
With a dash of bitters, this would be absolutely delicious.
The amazing thing is how the Swedish Punch dominates the first cocktail, and the second tastes of nothing but Apricot.
I think it is unlikely that Apricot Eau-de-Vie was intended here, especially since the upcoming Hesitation is a nearly identical recipe with 3/4 Swedish Punch instead of the Apricot and Swedish punch. However, making it with Eau-de-Vie is worth a shot, if you’ve got it in the house. Very tasty.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Grand Slam Cocktail
1/4 French Vermouth. (1/2 oz Dolin Dry Vermouth)
1/4 Italian Vermouth. (1/2 oz Vya Sweet Vermouth)
1/2 Swedish Punch. (1 oz Swedish Punch, eas recipe)
Shake (stir, please) well and strain into cocktail glass.
Unless you enjoy drinking lollipops, this is not for you…
The flavor is certainly interesting enough, but it is just too sweet.
Some bitters perhaps? Or maybe use Punt e Mes instead of regular sweet vermouth?
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Full House Cocktail
1/4 Swedish Punch. (generous 1/2 oz homemade)
1/4 French Vermouth. (generous 1/2 oz Dolin Dry Vermouth)
1/2 Bacardi Rum. (generous 1 oz Flor de Cana Extra Dry)
Shake (stir, please) well and strain into cocktail glass. (Squeeze Lemon Peel over glass.)
You may recognize this as the Four Flush Cocktail without the grenadine. I suppose, nominally less sweet than that ridiculously sweet cocktail.
I dunno, as much as I preferred the flavor of the homemade punch, this cocktail seemed to show an unpleasant aspect of the Flor de Cana Rum, pumping up some of the harsher alcohol smells and tastes as I finished the drink.
I’m going to have to try this again side by side with commercial punch. Maybe the next time I have low blood sugar.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Four Flush Cocktail
1 Dash Grenadine or Syrup. (homemade)
1/4 French Vermouth. (1/2 oz Dolin Dry Vermouth)
1/4 Swedish Punch. (1/2 oz Carlshamm’s Flaggpunsch)
1/2 Bacardi Rum. (1 oz Flor de Cana Rum)
(1/4 oz Inner Circle Green Rum)
Shake (stir, please) well and strain into cocktail glass. (Drop in a cherry garnish.)
Again unable to resist the urge to add a touch of “character rum” to a cocktail calling for Bacardi.
Quite sweet, but not unpleasant. I’m always surprised by how dominant the Swedish Punsch is in the cocktails which contain it.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Underhill Punsch–Tales Version
2 750ml Bottles of El Dorado 5 Year Demarara Rum
1 750ml Bottle Batavia Arrack van Oosten.
8 lemons, sliced thin and seeded.
750ml Water.
8 teaspoons Yunnan Fancy China Black Tea.
2 crushed cardamom pods.
4 cups Washed Raw Sugar.
This makes a bit more than 3 litres.
Put sliced lemon in a resealable non-reactive container(s). Pour Rum and Batavia Arrack over lemons. Cover and steep for 6 hours.
Heat water and steep tea and cardamom in it for the usual 6 minutes. Pour through cheesecloth to remove tea leaves and cardamom pods.
Dissolve sugar in hot tea and cool to room temperature. Refrigerate.
After 6 hours, pour rum off of sliced citrus, without squeezing fruit.
Combine tea syrup and flavored rum. Filter and bottle in a clean sealable container(s). Age at least overnight and enjoy where Swedish Punch is called for.
—
A more traditional version of Swedish Punsch than the previous Underhill Punsch II.
(By the way, that El Dorado 5 is a really tasty rum for the price!)
We’ll be serving this during the Tales of the Cocktail panel I’ve somehow snuck on with the following esteemed gentlemen: Jamie Bourdreau(!), Paul Clarke(!), and John Deragon(!). Huh, that is odd, B, C, D, and E? Were they just going alphabetically? I’m not entirely sure what exact cocktails the other gentleman are making, but I’ve heard rumors of a new version of Jamie’s Amer Picon replica, some whispering from John about Bacon Fat Washed Bourbon, and Paul seems to be infusing enough Tequila por Mi Amante to make nearly the whole remaining population of New Orleans a drink.
Hope to see you there!
