This cocktail was an epic journey for me. I had to acquire the ingredients to make
Swedish Punsch, a cocktail in itself that used to be sold bottled and can now only be found in Scandinavia.
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I got the recipe from several I found online and made adjustments for the strength of the flavors I was working with. Central to this recipe is Batavia Arrack--a rice yeast cane sugar infusion from Indonesia that is itself difficult to find. The recipe for this is already posted earlier. Then I went about making this cocktail several times.
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The first Biffy Cocktail I made was with Icelandc Vor, a heavily barley tasting gin from Iceland (shown above.) This might have been overkill, and I feel it covered over the flavor of the Swedish Punsch. On second go, I felt that Vitae Modern Gin (right) with its rum base and funky sugar smell did the drink the best justice. I also added a touch of sugar to balance the lemon juice, which also has a way of covering things, especially since it was a lot of work getting the lemon essence into the Swedish Punch without using juice.
Lastly, I don't know why such a good drink has such a bad name. Biffy is the old fashioned term for the outhouse. That's cute, but it doesn't speak well of what is really a complex cocktail.
- 2 oz. gin
- 1 oz. Swedish Punsch (homemade used)
- 1 oz. lemon juice
- 1/2 tsp. sugar (recommended)
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com