May Blossom Fizz

I'm adding this recipe for ZWT #6's trip to Scandinavia. This cocktail uses Swedish Punsch which is a traditional Swedish liquor produced from arrack, neutral spirit, sugar and water. Arrack, originally a strong Indian liquor, came to Sweden in the 18th century imported from Java and it became the base ingredient for making punsch. The first ready-made punsch was sold in 1845 and initially the custom was to serve it warm, often together with yellow pea soup. In the middle of the 19th century it became popular to have it served chilled as a dessert.

• Ready In: 5 mins
• Serves: 1

Ingredients

• 2  ounces  swedish punsch  liqueur
• 1⁄2 lemon, juice
•  soda water, to taste
• 1  teaspoon  grenadine

Directions

1. Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.