Hundred Per Cent Cocktail

Hundred Per Cent
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.

Havana Cocktail

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

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

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

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

Underhill Punsch

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!

Making Your Own Cocktail Ingredients

C.F.H. Cocktail

C.F.H. Cocktail

C.F.H. Cocktail

1/6 Grenadine (1/2 oz homemade)
1/6 Cederlund’s Swedish Punch (1/2 oz Facile Swedish Punch)
1/6 Calvados (1/2 oz Laird’s Bonded Apple Brandy)
1/6 Lemon Juice (1/2 oz fresh lemon juice)
1/3 Burrough’s Beefeater Gin (1 oz Boodle’s Gin)

(Shake and strain into cocktail glass)

Oddly, this recipe has no method instructions and I couldn’t dig up anything on the name.

Anyway, it’s really quite tasty. A sort of more sophisticated Jack Rose.

Really enjoyed the interplay of the spice elements of the gin and Swedish Punsch with the Apple Brandy and Lemon.

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 II

In the quest to make a Swedish Punch Clone, I had combined two Jerry Thomas recipes and made a variation using Sri Lankan Arrack. While interesting, I later discovered it wasn’t very Similar to Swedish Punch.

I re-used the same procedure recently using Batavia Arrack.

This was what I did:

Underhill Punsch II

1 cup Appleton V/X Rum
1/2 cup Batavia Arrack
1 cup hot extra strong tea (2 tsp Peet’s Lung Ching Dragonwell tea brewed in 1 cup water)
1 cup sugar
1 lemon sliced thinly, seeds removed
1 lime sliced thinly, seeds removed

Put sliced lemon and lime in a resealable non-reactive container large enough to hold 4 cups of liquid. Pour Rum and Batavia Arrack over citrus. Cover and steep for 6 hours.

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. Age at least overnight and enjoy where Swedish Punch is called for.

The interaction between the Chinese green tea and the lime gives this an interesting flavor. One person who tried it compared it to the bitter greens they’d just had in their salad. Just on its own, at room temperature, this is a little much, as the intense bitter lime aftertaste tends to linger on the palate. Over ice, though, it is quite a pleasant beverage. I’m going to be interested to see how this variation mixes.

Broadway Smile Cocktail

Broadway Smile Cocktail

1/3 Creme de Cassis (Brizard Cassis de Bourdeaux)
1/3 Swedish Punch (Facile Swedish Punch)
1/3 Cointreau

Use liqueur glass and pour carefully so that ingredients do not mix.

Of the layered liqueur cocktails I’ve tried so far, I have to say this is my favorite. Unfortunately, it involves an ingredient you’re going to need to make yourself, Swedish Punch.

The Facile Swedish Punsch arrived to me via the kindness of internet acquaintances.

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.

Ar(r)a(c)k Disambiguation

Danger! Spirits Geekery Ahead!

There are at least three different spirits that share a similarly spelled name, Ar(r)a(c)k.

The reason for this is that the Arabic word for something that means, more or less, “booze,” sounds like Arak. Well, actually, according to Wikipedia, it means sweat or juice, and seems to refer to way the droplets of alcohol collect and drip from a still.

The first, and likely most common, of these you’ll run across is usually called Arak. It comes from Lebanon and is a distilled spirit flavored with Anise (a.k.a. Pimpinella anisum). It is a fine and historic liquor in the continuum of anise flavored Mediterranean liquors including, moving Westward, Greek Ouzo, Italian Sambuca, French Anisette, Absinthe, Spanish Anis, and Portuguese Anis Escharchado. Lebenese Arak is traditionally made on a wine base, so is a flavored brandy. Post distillation it is often aged for a period in clay jars, mellowing it a bit. Many Absinthe fanciers feel, in the absence of real Absinthe, because it is often only lightly sweetened, Lebanese Arak it is the best substitute. In Lebanon it usually drunk, diluted with 3 or 4 parts water, to accompany a celebration or party. Some good brands are Razzouk and Sannine.

The second type of Arrack, which you are actually quite unlikely to run across, is Sri Lankan Arrack. It is also sometimes called “Palm Brandy”. It is made by hacking off the blossom bud of a coconut palm tree, and then collecting the syrup which accumulates there. Interestingly, this substance spontaneously ferments extremely quickly, becoming palm wine. It can pretty much be distilled the moment after it is tapped to produce Arrack. As a note, in Sri Lanka the term “Arrack” doesn’t always refer to Coco Palm Arrack. It can be used to refer to pretty much any old home distilled moonshine-like substance. Darcy has some good tasting notes regarding the flavor of Sri Lankan Coco Palm Arrack in his article. It tastes a bit like a cross between rum and whiskey, with some other odd flavors hanging around.

The third type of Arrack is Batavia Arrack. This is made in Indonesia. The base is sugar cane, like rum, but the fermentation is jump started with the addition of fermented red rice. The importance of the fermented red rice in the flavor of the final product cannot be understated. It gives it an unusual taste that initially often puts people off. However, in small doses, it’s an amazing flavor enhancer and has a character that seems to directly appeal to some portion of the brain. In fact for the last 30-40 years Batavia Arrack’s primary use has been in the Chocolate Industry and Pastry Kitchens. Adding that little extra hook to an already addictive substances. But prior to that it was used in Punches and other complex alcoholic libations, including a lost cocktail ingredient called “Swedish Punsch.”

For years, Batavia Arrack was only available as a mail order item from obscure German Language websites. However, recently a US Company based in Minnesota began importing obscure spirits and liqueurs. Instead of basing it’s business model on pushing what it thinks cocktail enthusiasts and Food and Beverage professionals want, Haus Alpenz has chosen the odd tact of asking us for our opinions and sometimes giving us what we want. Pimento Dram, Violet Liqueur, Apricot Liqueur, and Batavia Arrack were all more or less lost to the US market until the company Haus Alpenz realized they could base a business on selling these highly desired commodities to cocktail enthusiasts and bars attempting to find lost flavors and use them as a base for new creations.

Should you decide to chance a purchase of Batavia Arrack, be warned it usually clocks in over 100 Proof, making it a bit on the dangerous side for straight consumption. Instead give the Swedish Punch recipe below a try, and then whip yourself up a Biffy Cocktail.

Flannestad Swedish (wait, maybe this should be Norwegian!) Punch
(Adapted from Jerry Thomas)

1/2 Cup Batavia Arrack
1 Cup Amber Rum
2 Lemons, Sliced Thin

1 Cup black, or other, tea made by steeping 2 teaspoons of tea in 1 cup hot water
1 Cup Sugar (Raw or Demerara is nice)

Combine lemons, Rum, and Arrack. Steep covered for 12 hours. Add sugar to hot tea, cool to room temperature, and chill in the fridge. The next day, pour rum off of lemons, not crushing out lemon juice. Discard lemon slices, or squeeze out liquored juice for another use. Combine with Sweetened tea mixture, rest a day, strain through a coffee filter or layers of clean cheesecloth. Enjoy chilled or when Swedish punch is called for. Makes about 375 ml.