Happy Hour: Tanglefoot Cocktail
- 1/2 oz lemon juice
- 1/2 oz orange juice
- 3/4 oz silver rum (I suggest something a lil nicer than the Bacardi I used)
- 3/4 oz Swedish Punsch
Shake, strain and serve up. I added an orange peel for more orange-y goodness.
So here’s the thing: I’ve had my bottle of Swedish Punsch for months now. I tried it once in a Doctor Cocktail, and I hated it so much that it turned me off the whole thing. But, the bottle has just been staring at me and I finally decided to go on a quest for a recipe that I could love it in.
If you’re not familiar, Swedish Punsch is one of those long-forgotten ingredients used in old-timey drinks that has been brought back to the market thanks to the cocktail resurgence. It’s rum-based with flavors of molasses, vanilla, smoke, leather and other notes. It’s most often featured in other rum-based cocktails and I’d sort of compare it to how Drambuie is mostly paired with scotch-based drinks to add depth (although Swedish Punsch definitely has more applications in the cocktail arena).
Back to the Tanglefoot. So I have my bottle of Swedish Punsch and I also have an orange and lemon in my possession, so I knew I wanted to use one or the other. As I often do when I have a couple ingredients I know I want to use, I did some googling around until I found the right fit.
This cocktail is very, very tasty! It is one of those drinks that’s really too easy to drink (I finished my glass in about 10 minutes), so I wouldn’t want to pay $10 for it at the bar. But, it’s well worth it to make it at home. It strikes a nice balance of sweet and sour, with a smokey undertone thanks to the Punsch. It’s sort of like an elevated screwdriver, or a deviation on a Margarita with Mezcal, and I could definitely see serving it with brunch.
One word of warning: Please don’t use crap Bacardi like I did (it was a leftover supplement to a punch a made a while back). As soon as my buzz started to wear off from the drink, a headache began to surface and I am convinced it was all Bacardi’s fault. Save your head and buy a silver rum that’s at least $5 more expensive.
Otherwise, I can see this being my first go-to cocktail for Swedish Punsch! Got any other recipes that you like to use it in? Let me know!