This is another one from Vintage Spirits and Forgotten Cocktails, where it was sourced originally from a 1934 publication. It features an extremely difficult-to-find spirit, Swedish Punsch, which I finally broke down and ordered online a few weeks ago. It’s a rum-based liqueur that dates to the 18th century. It also contains some sugar cane-based spirits of the East Indies, or so the bottle says, and was a common beverage among sailors of the Swedish East India Company, who apparently invented it. Anyway, it’s actually made in Sweden, so I guess it’s legit. Order it here.
1 1/2 oz. gin
3/4 oz. Swedish Punsch
3/4 oz. fresh-squeezed lime juice
1/4 oz. grenadine*
Combine ingredients in a shaker with ice; shake vigorously; strain into a chilled cocktail glass. Garnish with a lime wedge.
The gin taste more or less disappears; the lime and Swedish Punsch dominate, with just a hint of the grenadine. The Swedish Punsch definitely has a rummy/molassesy flavor, with some bitterish herbal undertones. It comes across slightly medicinal to me, but not in a bad way, so maybe that’s not the right word, but I’m going to use it anyway. Katie thought the drink tasted like an alcoholic lime sherbet; I didn’t think it was quite that sweet. In any case, it was eminently enjoyable. Four livers out of five.
*A note on grenadine: My advice comes once again directly from Dr. Cocktail, Ted Haigh. Almost any of the grenadines you can buy off the shelf are little more than corn syrup with artificial flavors and colors. I guess if that’s your thing, ok, but a much better alternative is to mix equal parts Pama pomegranate liqueur and Sonoma Syrup Co. Pomegranate Infused Simple Syrup. (They also make a grenadine with decent ingredients, which I have not tried but it looks promising). Keep this mix in the refrigerator, although it doesn’t seem to have an extremely long shelf-life – maybe a month or six weeks – so make small batches.