20. Curaçao Punch.

(Use large bar glass.)

1 table-spoonful of sugar.
1 wine-glass of brandy. (2 ounces - Soberano - 36% ABV)
1/2 do. do. Jamaica rum. (1 ounce - Appleton VX - 40% ABV)
1/2 do. do. water.
1/2 pony glass of Curaçao. (1/2 ounce - Grand Marnier - 40% ABV)
The juice of half a lemon. (1/2 ounce - fresh lemon juice)
Fill the tumbler with shaved ice, shake well, and ornament with fruits of the season; sip the nectar through a straw.

Method: Squeeze lemon into glass, add sugar, and stir until dissolved. Add remaining ingredients, fill with cracked ice and shake well for approximately 10 seconds.
Glass: Highball
Garnish: Seasonal berries
Ice: Cracked
Notes: Following on from the disappointment of the Pineapple Punch, I wanted to use the same three spirits as called for in this recipe. And thankfully they combined perfectly this time.

This meant I was opting for a more modern style of Jamaican rum versus the older style which would've been darker, but with the Roman Punch to come after this I thought that would've been a better recipe to try out a darker rum.

The nose had a subtle mix of dried fruits, orange peel and toasted nuts . The palate began with sweet honey moving onto hints of chocolate, nuts, orange peel, wheat bread and a hint of butter. The finish was long, warm, oaky, and lightly spiced. All round a damn fine drink!

I liked this, I liked it a lot. I'm off to make another...

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Adam Elmegirab
Bar Consultant / Compounder
Evo-lution / Dr. Adam Elmegirab's Bitters

E-mail: adam.elmegirab@evo-lution.org
Web: www.evo-lution.org / www.bokersbitters.co.uk
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