Originally published Mar 22, 2012

I promised you more posts on Rum, specifically a post on Swedish Punsch. Eventually, I'll post about making Swedish Punsch. Today the post will not be related to Rum but will have Swedish Punsch as one of the ingrediants. 

Last year while researching Rum, a few cocktails books made mention of using Swedish Punsch. Specifically using Kronan Swedish Punsch. At the time, that bottle was extremely hard to find. However after doing some googling, it is possible to make Swedish Punsch using Batavia Arrack Van Oosten. Oddly enough that bottle was easy to find at the neighborhood Lush. I'll stop there with the explanation so that something can be saved for the next post. 

Fast forward to this year, and imagine my surprise while visiting Barrelhouse Flat to see a bottle of Kronan Swedish Punsch on the shelf. Immediately asked the bartender (who I should have wrote down his name, but I was drinking) what he uses with that bottle. He mentioned that their menu is about to change and one of their featured drinks uses Swedish Punsch. I'm very fortunate that he was willing to share the ingrediants with me. 

With that said, Barrelhouse Flat presents the Tipsy Bar by Jess Keane. 

1.5 oz Old Tom Gin (Hayman's)

3/4 oz Swedish Punsch

1/2 oz Amaro Abano

1/4 oz Lemon Juice

"Build over rocks in a collins glass, top with soda, garnish with an orange twist."

I can't do this drink justice by trying to explain it. It finishes sorta dry (from the amaro?)... and doesn't have too much of a tart....the gin they use really feels like a whiskey so beware. Truthfully you should ask the professionals about it. I'm sure that any of the bartenders at Barrelhouse Flat would be more than happy to explain it to you. (assuming it isn't too busy right)

This drink is sitting firmly in my summer rotation!

I'm not big into popularity contests, but Jess was featured in the Red Eye. Shame on you for not voting for her more.  

Thank you Barrelhouse Flat!