An amalgam of the "Modern" cocktail recipes in The Savoy Cocktail Book and a few other versions, this drink from Ted Kilpatrick of No. 9 Park in Boston is most distinguished by a cool, mentholated smokiness. Anise from the Pernod hits the nose, but mingles with the nuanced, peaty scotch. It's remarkable how summery a scotch cocktail can be.
- For the Swedish Punsch:
- 6 ounces Smith and Cross Jamaican rum
- 6 ounces Batavia Arrack
- 3 ounces Brugal Ron Anejo Dominican rum
- 3 ounces Plantation 5 year Barbados rum
- 6 ounces water
- 8 ounces sugar
- 2 lemons, thinly sliced and seeded
- 1 heaping teaspoon black tea leaves
- 1/2 teaspoon green tea leaves
- 1 pinch ground cardamom
- For the cocktail:
- 2 ounces Balvenie 12 year DoubleWood Scotch
- 1 ounce housemade Swedish Punsch
- 1/4 ounce Pernod
- 1/4 ounce fresh lemon juice
- 1 barspoon of grenadine
For the Swedish Punsch: Combine all the ingredients. Allow to sit overnight. Strain and bottle.
For the cocktail: Fill a cocktail shaker with ice. Add scotch, Swedish Punsch, Pernod, lemon juice, and grenadine. Shake well. Strain into a cocktail glass.