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.
Frederic Yarm, Russell House Tavern, Cambridge, MA
author's original creation
Cognac, Swedish Punsch, Bénédictine, Amontillado Sherry, Bitters, Orange peel
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.