Pooh-Bah Cocktail

Pooh-Bah Cocktail

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.

Polo Cocktail No. 2

Polo Cocktail No. 2

Polo Cocktail (No. 2).
1/6 Grape Fruit Juice. (1/2 of 3/4 oz Grapefruit Juice)
1/6 Orange Juice. (1/2 of 3/4 oz Orange Juice)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass.

The Polo No. 2, on the other hand, I think you can keep. A big glass of citrus and Gin, I’m not that much of a fan.

I might go for it, but only if you served it in tall glass over rocks with a spritz of soda. But I think that’s about the only way I can see myself trying this one again.

In any case, this seems a bit dangerously potent to accompany horse croquet. At your own risk!

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.