Dudley’s Solstice Punch

Solstice Punch: Raspberry infused aquavit, lemon, Pavan, sugar, and sparkling wine.

2 cups raspberry-infused aquavit
3/4 cups lemon juice
3/4 cups Pavan
1/2 cup sugar
peel of four lemons
2 bottles dry sparkling wine, chilled

Infuse the aquavit with a couple dozen or so raspberries. This can be a quick infusion; about an hour is fine. I used Krogstad Festlig but feel free to substitute others. Then make an oleo-saccharum with the lemon peels and sugar — Michael Dietsch explains how here. Combine this with the aquavit, leaving the macerated berries in, along with the lemon juice, Pavan, and sparkling wine. Add a block of ice if you have it and ladle into ice-filled glasses.


Alto Cucina

1 oz Scotch
1 oz dry vermouth
1/2 oz Cynar
1/2 oz St. Germain
orange peel for garnish

Stir with ice, strain into a cocktail glass, and garnish with a twist of orange peel.

This is not my drink. It comes from Stephen Shellenberger of Cambridge, Massachusetts, who gave me permission to reproduce it in the out of print Cocktail Collective. I include it here not only because it’s an excellent cocktail, but also because it’s a fantastic template for creating new ones. The balance of base spirit, aperitif, bitter, and floral is superb. Like the Last Word or Negroni, it’s a formula that lends itself to infinite variation.