Diki Diki

2012-03-26T10:00:00Z 2012-11-01T15:18:35Z Diki DikiStory and recipe by Matt Seiter Feast Magazine | Inspired Local Food Culture/Midwest
March 26, 2012 10:00 am  • 

Believed to have been created at the Embassy Club in London in 1922, this concoction has a fanciful name that translates to “healthy and wealthy” in the Tibetan Sherpa language. It features two ingredients that are somewhat rare and underused: Swedish punsch and Calvados. Swedish punsch is a rum-based liqueur, and Kronan Swedish punsch recently became the only brand available in St. Louis stores.

Kronan’s version is a little viscous and fairly sweet, with notes of caramel and leather plus a hint of funkiness from the inclusion of Batavia arrack. Calvados, however, has been available for quite some time. Calvados is apple brandy made in a style similar to cognac or American whiskey. Apples and pears from the Normandy region of France are harvested, crushed, fermented and distilled. The distillate is then aged in barrels, where the fruit flavors meld with the woody characteristics of the barrels to create a pleasant sweet-tartness. The normal aging process is around two to five years, but some bottlings are aged longer. There are three brands to look for: Busnel, Boulard and Le Compte*.

Busnel screams of barrel notes, hiding most of the fruit flavor and leading it to mix more like bourbon. Boulard is a walk through the orchard. It’s highly fruity and subtly sweet with just hints of the barrel. Le Compte offers the best attributes of the previous two. It has Busnel’s strong presence of barrel on the palate with the enticing aroma of Boulard. In the Diki Diki, these two sweet spirits are balanced with bitter grapefruit juice for a fruit-forward concoction that welcomes spring with every sip.

Diki Diki

Serves | 1 |

  • 1½ oz Calvados, preferably Boulard
  • ¾ oz fresh-squeezed Ruby Red grapefruit juice
  • ½ oz Kronan Swedish punsch
  • 1 dash simple syrup
  • pear slices or lemon twist, for garnish

| Preparation | Combine all ingredients except garnish with ice in a cocktail shaker and shake for 15 seconds. Fine-strain into a chilled cocktail glass and garnish with pear slices or a lemon twist.

* Le Compte is currently available to the St. Louis market online only.


Matt Seiter is a co-founder of the United States Bartenders’ Guild’s St. Louis chapter, a member of the national board for the USBG’s MA program and a continuing educator for all desiring knowledge of the craft of mixology. He is a member of Drink Lab and is the creator of the Sanctuaria Cocktail Club.

 

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