Drink of the Weekend – Diki Diki











- Diki Diki -


This is another drink from Ted Haigh’s Vintage Spirits & Forgotten Cocktails. While there isn’t a lot of info in this book, Our Libatious Nature suggests that it originated in 1922 at the Embassy Club in London. I also agree with them that though Mr. Haigh suggests that the name is meant to evoke a tropical feel, there’s nothing tropical about this drink.

This is the first recipe we have mixed that uses Swedish Punsch, a somewhat smoky Scandinavian liqueur. The base is Batavia Arak/Arrack and is sweetened with cane sugar. Haigh puts it in simple terms: “Swedish Punsch is to rum as Drambuie is to Scotch.” Does that help anyone? Good. (We used Batavia Arrack, as actual Swedish Punsch was a bit hard for us to come by.)

The nose is redolent of the distinctive notes of Clear Creek’s apple brandy, along with the dry fruitiness of grapefruit, and hooks up with the honey to bring out a slight floral aspect. The sip opens with very mild sweetness, as the apple brandy, grapefruit, and honey jostle for space. Then it fades into drier flavors from the grapefruit and Swedish punch, which becomes slightly bitter, astringent, and distinctly dry on the finish.

Overall this is a rather interesting drink. As written in VSFC, it was a little bit too dry for my taste, but the addition of a bit of honey really helped to balance it out and, I think, enhanced the drink significantly. And even with that modification, it’s not going to tickle your sweet tooth too much – the other ingredients keep it rather snappy.





1.5 oz apple brandy
0.75 oz grapefruit juice
0.5 oz Swedish Punsch
1 tsp honey syrup



Combine all ingredients, shake with ice for 6 seconds, then strain into a chilled cocktail glass.

The aroma is strong of apple cider, which leads to an anticipation of a sweet taste. The actual cocktail is not sweet at all. More along the light notes of a Corpse Reviver. There is no way to confuse this drink with a tropical cocktail. The faint smoky nature of the Swedish Punsch comes through, but the Calvados remains prominent. We did use a freshly squeezed Ruby Red grapefruit for the juice, which added a nice, slightly fruiter taste than I imagine regular grapefruit juice would provide.





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