A big punch with a big name is the Crimean Cup à la Marmora:

  • 2.0 broad slices of lemon peel
  • 1.0 teaspoon sugar
  • 0.5 ounce dark Jamaican rum (Myers’s works well)
  • 1.0 ounce brandy
  • 0.5 maraschino liqueur
  • 0.5 ounce Jamaican rum
  • 2.0 ounces orgeat syrup
  • 0.5 lemon juice
  • 4.0 ounces soda water
  • 3.0 ounces chilled champagne

In a mixing glass, muddle the lemon peel with the sugar and the dark rum. Add remaining ingredients except the champagne, stir vigorously, and pour into 2 goblets with 2 or 3 large lumps of ice. Divide the champagne between the goblets.

This is one of the more complex drinks I’ve made, but it was really worth it. I like punches, but the last one I made, the Fish House Punch, required about 20 of my friends to help me drink it. This one makes enough for two, since a drink this good you will want to share (even if your friends are imaginary).

It’s fruity, fizzy and fun, especially since you really do feel like a cocktail “chef” putting it together. It’s also not nearly as strong as the Fish House Punch, so it makes a much nicer casual drink. And since we are nothing but educational on this blog, the cocktail was named after Alfonso Ferrero La Marmora, a hero of the Crimean War.

Rating: 5/5

Notes: I know you can make your own orgeat syrup, but I went with Fee Brothers. I used the recommended Myers’s rum as will as some Appleton Estate. Luxardo is my go-to maraschino liqueur. Since this is “vintage” I went with the Pierre Ferrand 1840 for the brandy. The Champagne was a non-vintage Demilly de Baere Cuvee Carte d’Or Brut that I had received as a gift.

Crimean Cup à la Marmora