Modern Cocktail Recipe

Meredith Smith
Modern Cocktail Recipe

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.

  • Yield:1 cocktail
  • Total time:1 day

Ingredients

  • 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:
  • Ice
  • 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

Directions

  1. 1.

    For the Swedish Punsch: Combine all the ingredients. Allow to sit overnight. Strain and bottle.

  2. 2.

    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.

No comments, be the first!