Believe it or not, I still have a little bit of my bottle of Swedish Punsch left. Tonight I decided to find a recipe to appreciate it. I hit a real prize with the Pooh Bah cocktail.
Pooh Bah Cocktail
3/4 oz gin (Bombay)
3/4 oz light rum (Flor de Caña 4 year Extra Dry
3/4 oz Swedish punsch (Carlshamns Flaggpunsch)
1/4 oz apricot brandy (Rothman & Winter Orchard Apricot)
stir over ice, strain into chilled cocktail glass, sip with a smile.
This is really a delightful cocktail. Yes, it’s a sweet cocktail, but not overpoweringly so. In this case the sweet balances the high alcohol content.
The apricot brandy really lends a depth and plays so nicely with the punsch that I’m really surprised there aren’t more cocktails that pair the two. I’m becoming very fond of the Flor de Caña Extra Dry as a mixing rum and find it works great here. Bombay is always a solid gin choice, and holds the backbone of this drink well.
I found this recipe originally in the CocktailDB, but further research unveiled it was included in the The Savoy Cocktail Book. What lead to the name Pooh Bah I do not know. I’ve not yet seen The Mikado, with the haughty Pooh-Bah, Lord High Everything Else.
Perhaps it’s just the right name for this drink. It may take on pretensions with its fancy list of ingredients. But at heart, it’s a tasty tipple that doesn’t demand too much from the palate aside from just enjoying it.
What’s your favorite use of Swedish punsch?