Happy Hour
By The Washington Post
Drinks back from the brink
S
wedish punsch was an essential cocktail ingredient in 19th-century America, but after Prohibition — like so many spirits — it basically disappeared. Eric Seed, owner of the Edina-based Haus Alpenz, developed a new recipe that replicates Swedish punsch from a century ago. Kronan Swedish Punsch has a gamy, complex sweetness with smoky, funky dried-fruit flavors. Mabel Berra 1 serving Mabel Berra was an early-20th-century comic opera prima donna nicknamed the “Venus of Vaudeville.” Why this drink is named for her is lost to history, but if her performances were anything like this drink, she is a forgotten genius. The rich, old-timey sweetness of Swedish punsch is balanced by the tart sloe gin and the lime. Always use a real sloe gin, such as Plymouth brand, which is the most widely available. Adapted from “Recipes for Mixed Drinks,” by Hugo R. Ensslin (1917; fascsimile edition published by Mud Puddle Books, 2009).
Ingredients Ice 1 1/2 ounces Swedish punsch 1 1/2 ounces sloe gin 1 ounce freshly squeezed lime juice Steps Fill a cocktail shaker halfway with ice. Combine the Swedish punsch, sloe gin and lime juice. Shake well, then strain into a chilled cocktail (martini) glass M
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MANKATO MAGAZINE • August 2012 • 35