u/pmuldow

I was given a bottle of Swedish Punsch for use in my cocktails. What are some of everyone's favorite uses for it?

My wife and I attended a cocktail workshop at a local distillery this evening, where we infused syrups to use in our own cocktail creations!

I infused Demerara Syrup with Earl Grey tea, clove, and star anise, and my wife infused honey syrup with blueberries, basil, and pink peppercorns.

With my Earl Grey Demerara syrup, I made a version of a Manhattan with rye whiskey, and a Daiquiri with rum.

My wife made a Gin Fizz with her syrup. All drinks were fantastic, and we had a blast tonight!

My wife and I attended a cocktail workshop at a local distillery this evening, where we infused syrups to use in our own cocktail creations!

I infused Demerara Syrup with Earl Grey tea, clove, and star anise, and my wife infused honey syrup with blueberries, basil, and pink peppercorns.

With my Earl Grey Demerara syrup, I made a version of a Manhattan with rye whiskey, and a Daiquiri with rum.

My wife made a Gin Fizz with her syrup. All drinks were fantastic, and we had a blast tonight!

A fun and fruity sour with the criminally underrated Swedish Punsch and Sloe Gin, another interesting cocktail from Fred Powell's book "The Bartender's Standard Manual"

A fun and fruity sour with a split base of Swedish Punsch and Sloe Gin.

Recipe:

1.5 oz. Sloe Gin

1.5 oz. Swedish Punsch

Juice of ½ Lime

Shake with ice and strain

An interesting cross between gin and juice and a particularly wet martini, recipe courtesy of Fred Powell's "The Bartender's Standard Manual" (1979 Bonanza Edition)

An equal-parts 3-ingredient cocktail featuring Forbidden Fruit, a pomelo and honey brandy-based liqueur that was discontinued in the 1970s. I attempted to recreate it with 3 parts Deep Eddy's Ruby Red Vodka, 2 parts Drambuie, and 1 part Cointreau. That approximation ended up being rather delicious, and it mixed well with brandy and Cointreau for a very smooth sipper for a Saturday evening

A large-format gin and brandy split-base sour that was sweetened with Cointreau. Another interesting product of the 1970s courtesy of Fred Powell and his 1979 edition of "The Bartender's Standard Manual".

Since yesterday's Lone Pine was a hit, today's Lord Suffolk will be even better!

Please excuse the Dead Guy Ale can that I used for this drink, this large-format behemoth needed fitting glassware, and I will surely feel like a Dead Guy after finishing this.

Another hard to categorize gin cocktail courtesy of Fred Powell and his 1979 edition of "The Bartender's Standard Manual".

I don't know how to categorize this one; but it is equal parts gin, and dry and sweet vermouth, with a few dashes of orange bitters; garnished with a brandied cherry. Not quite a Perfect Martini, nor is it quite a Gin Manhattan, this was smooth and sweet, and it went down rather easily. It was a great Tuesday night sipper! Another recipe courtesy of Fred Powell and his 1979 edition of "The Bartender's Standard Manual", I give you the Lone Tree!

I am finally celebrating my honeymoon after being married for nearly 5 years, and we are spending the week on Oahu! We went to an ABC Store and I bought some Ube Cream Liqueur and Kōloa Kaua'i Gold Rum to bring back with me. Does anyone have any good ideas how I can use these ingredients when I get back to the mainland?

A double Old Fashioned made with blended Scotch and Scottish bitters

A unique 3-ingredient cocktail featuring equal parts creme de cacao, heavy cream, and lime juice; another forgotten classic. Recipe taken from Fred Powell's 1979 edition of "The Bartender's Standard Manual"