Another old-timey beverage from the Savoy Cocktail Book. I have no idea where the name comes from. It’s not like this is made with three kinds of one thing and two of another, so it can’t be a poker reference. So who knows? In any case, this is yet another cocktail utilizing Swedish Punsch. Considering that it was, until recently, utterly unavailable in the US, it shows up surprisingly often in these old drinks, highlighting how quickly something can go from fairly essential to completely obsolete. Truth be told, I haven’t quite developed a taste for the stuff yet, but the Full House is one of the best uses for it I’ve discovered thus far.
1/4 Swedish Punsch
1/4 French (dry) vermouth
1/2 white rum
Shake with ice, and strain into a chilled cocktail glass. (I used 1, 1, and 2 ounces, respectively.)
If you’ve got the Swedish Punsch on hand, this is a very, very simple cocktail to whip up. The quality of vermouth you use will impact your results more than anything else, so once again, if you’re serious about your cocktails, don’t skimp on your vermouth – I strongly recommend Contratto for dry and Carpano Antica for sweet, but feel free to try others – just stay away from the cheap stuff. With the Contratto on board, the Full House winds up tasting not unlike a sweet white wine, maybe a Moscato or something. Not exactly the same, but definitely in the neighborhood. Given that that is the case, I’m not sure it’s worth your time to make one of these instead of just opening a bottle of wine, but it’s a pretty good drink nevertheless. Four livers.