Friday, September 7, 2018

165. Havana Cocktail

My interpretation:
  1 oz Kronan Swedish Punsch
  0.75 oz Aviation American Gin
  0.25 oz Rothman & Winter Apricot Liqueur
  1 dash fresh lemon juice.

Shake for 30 seconds with broken ice, strain into cocktail glass, serve. — This recipe, only appearing in JM1933, seems to be a correction (at least, an improvement) of the recipe in the Savoy Cocktail Book, which calls for a 1/2 jigger of Apricot and a 1/4 each of Swedish Punsch and Gin. Making this more of a rum-gin base with apricot / lemon accent makes a lot of sense for the cocktail realm, unless a sweet dessert drink is desired. The final color of the drink rich and distinctive.

 



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Turning the Page

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