Garnish:
Float dried raspberry or skewered fresh raspberries
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Swedish Punsch liqueur |
| 1/2 fl oz | Strucchi Dry Vermouth |
| 1/24 fl oz | Grenadine/pomegranate syrup |
| 1/24 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
Spicy arrack notes shine in this cocktail that's best described as being rum's answer to a Martini.
History:
The "Four Flush Cocktail" appears in Harry Craddock's 1930 The Savoy Cocktail Book but I've based our recipe on the "Four Flush(er)" in Stanley M. Jones' 1977 Jones Complete Barguide.
FOUR FLUSH COCKTAIL.
Harry Craddock, 1930
1 Dash Grenadine or Syrup.
¼ French Vermouth.
¼ Swedish Punch.
½ Bacardi Rum.
Shake well and strain into cocktail glass.
FOUR FLUSH (ER)
Stanley M. Jones, 1977
Cocktail Glass
Stir
1-1/2 oz rum
1/2 oz Swedish Punch
1/2 oz dry vermouth
1 dash grenadine or sugar syrup
Nutrition:
One serving of Four Flush(er) contains 152 calories.
Alcohol content:
- 1.4 standard drinks
- 24.99% alc./vol. (49.98° proof)
- 19.4 grams of pure alcohol
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