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Four Flush(er)
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Four Flush(er)
Serve in a Coupe glass
| 1 1⁄2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄2 oz | Swedish Punsch liqueur |
| 1⁄2 oz | Strucchi Dry Vermouth |
| 0.04 oz | Monin Grenadine Syrup |
| 0.04 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of float dried raspberry or skewered fresh raspberries.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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 156 calories
Alcohol content:
- 1.4 standard drinks
- 24.99% alc./vol. (24.99° proof)
- 19.4 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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