BARTENDER: What’ll it be?Doc’s version adds some Swedish Punsch, an ingredient I had lusted after for months until I had the sense to ask a fellow cocktailian in Sweden, the incomparable Tiare of A Mountain of Crushed Ice, how it’s made. She suggested I use Erik’s recipe from Underhill-Lounge. I happened to have a bottle of Batavia Arrack handy, and the recipe turned out to be easy and fun. And the resulting punsch is great. So I solved a months-long problem in about two days. Thanks, folks.
CUSTOMER: Barman, I feel like a Modern Maid today.
BARTENDER: Gee, mister, that’s a frilly outfit to be wearing for that order!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntQiI4T8BtaK5_SO2ef0PL3HHFlmb8pZtfE37KmzrCDlkoj7hcv1UxHcudYv4aVabUcJ4l1C0UXq2sOV2qzkapmZZE5iIR3QYrmWLqBt-hQce7WCdQexJRqLyBUBIcj4lWJWU8Mc9KpY/s400/The+Modernista.jpg)
The Modernista
- 2 oz Scotch (Johnnie Walker Red Label)
- 1/2 oz dark Jamaica rum (Coruba)
- 1 tsp pastis (Pernod)
- 1/2 oz Swedish Punsch (homemade from the Underhill Punsch recipe)
- 1/2 oz lemon juice
- 2 dashes orange bitters
SOURCE: TED HAIGH, A.K.A. DR. COCKTAIL, VINTAGE SPIRITS AND FORGOTTEN COCKTAILS
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