Curaçao punch
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The article's lead section may need to be rewritten. (November 2018) |
Curaçao punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation.
Preparation
Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits.
- 1/2 tablespoon (7 ml) sugar
(This indulged the major nineteenth-century sweet tooth-alter to taste.)
- 2 or 3 dashes fresh lemon juice
(More of this can also compensate for the sweetness.)
- 1 ounce (1/4 gill, 3 cl) soda water
- 1 ounce (1/4 gill, 3 cl) brandy (Johnson calls for Martell cognac.)
- 2 ounce (1/2 gill, 6 cl) orange curaçao
- 1 ounce (1/4 gill, 3 cl) Jamaican rum
(Dale suggests a full-bodied style of rum.)
See also
References
Categories:
- Articles with short description
- Short description matches Wikidata
- Wikipedia introduction cleanup from November 2018
- All pages needing cleanup
- Articles covered by WikiProject Wikify from November 2018
- All articles covered by WikiProject Wikify
- Cocktails with brandy
- Cocktails with rum
- Cocktails with triple sec or curaçao
- Cocktails with lemon juice
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