1 1⁄2 oz Cognac
1⁄2 oz Swedish Punsch
1⁄2 oz Bénédictine
1⁄2 oz Amontillado Sherry (Or Oloroso)
1 twst Orange peel (As garnish)

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.


Orange and nutty nose. A rich grape sip. Cognac, tea, minty, chocolate, and nutty flavors on the swallow with an allspice and rum funk finish.


Crafted for a 2014 ShakeStir competition with a Cognac sponsor. I was inspired by the Rocket from Pioneers of Mixing in Elite Bars: 1903-1933 with its brandy, Swedish punsch, sweet vermouth, and Picon elements. I converted the vermouth to nutty sherry and the Picon to Benedictine and Angostura Bitters. For a name, I was lured in by the Paul Bowles' mid-century classic for the combination seemed to represent world travel in a glass.

Cocktail summary
Picture of Sheltering Sky
FRY 2017
Posted by yarm on 3/29/2020
Created by
Frederic Yarm, Russell House Tavern, Cambridge, MA
Is the
author's original creation
Not yet rated
5 stars
(8 ratings)
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Subbed Swedish Punsch for Xaymaca and it didn't have the nuanced finish as the given recipe. Tried it with Lustau amontillado Los arcos and I'd like to try it with a less dry amontillado or a big Olorosso, we also made it with multiple cognac and it worked great but shined with Courvoisier VS.