Swedish Punsch Manhattan (Kronan Recipe)

 

Kronan contacted me and wanted me to be clear that their Swedish Punsch is made exclusively from rums and blended with arrack from Java where it is aged in teakwood. It has all the sweetness to be a cocktail unto itself, but mixed in a Manhattan, it is stellar. Here's to a great way to do a winter Manhattan.

The Belmont Farms bondied whiskey is extremely oaky when served neat. Mixing with it may be the best way to enjoy it because it is bold and hangs on with some of the most pungent flavors.

• 2 oz. American whiskey (Belmont Farms Bonded Virginia Whiskey used)
• 1/2 oz. Swedish Punsh (Kronan used)
• 1/2 oz. sweet vermouth (Cocchi di Torino used)
• Luxardo cherry garnish

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with a Luxardo cherry. 

Swedish Solution (Original Recipe)

 

There are a lot of vodka or gin cocktails with lemon juice and creme de cacao. The Kretchma comes to mind here. But there are many more that usually have some kind of a Russian theme. The thing is, creme de cacao and lemon juice have a mysterious flavor that comes across as tropical. It isn't especially Russian and most people can't identify that it is chocolate that supplies the sweetness to balance the sourness of the drink.

I submit now that this flavor is only enhanced by the addition of Swedish Punsch--and today I'm using Kronan, a real product from Sweden, not my homemade knock off. Swedish Punsch, with its cardamon and clove and hint of lemon, is a perfect way to lift this ordinary sour cocktail to a special crafty bar menu level. The spices make this the solution for your holiday cocktail needs. 

• 1 1/2 oz. dry gin (Bloom used)
• 1 oz. Swedish Punsch (Kronan used)
• 1/2 oz. creme de cacao
• 1/2 oz. lemon juice
• 1 tsp. brown sugar syrup

Combine all ingredients in a shaker with ice. Shake and strain into a chilled coupe.