A old one from 1882, it’s Curaçao Punch:

  • 0.5 tablespoon sugar (alter to taste)
  • 2 or 3 dashes of fresh lemon juice
  • 1.0 ounce soda water
  • 1.0 ounce brandy (Martell cognac specified)
  • 2.0 ounces orange curaçao
  • 1.0 ounce Jamaican rum (full-bodied specified)

In a bar glass or goblet, combine the sugar, lemon juice, and soda water. Dissolve the sugar, and fill a glass with finely shaved or thoroughly crushed ice. Add the remaining ingredients. Stir well, and ornament as Liberace might with all the fruit at your disposal.

I took the last bit to heart, and garnished with an orange wheel, a lemon wheel, a lime wheel, a slice of pineapple and a couple of brandied cherries. I apologize that the juice from the cherries dripped down and it doesn’t look all that great.

And “not all that great” kind of sums up this cocktail. It really needed something, probably a lot more lemon. It wasn’t a horrible drink, but for such a large cocktail it really needed to be good.

Rating: 2/5 – this is a strong 2 but still …

Notes: I used Martell cognac as specified, and Senior Curaçao for the orange curaçao. I don’t have any Jamaican rum, and the Doctor specified Bacardi, 8 year, but I thought Bacardi was from Puerto Rico. Instead, I used some Zaya that my friends Carolina and Alejandro gave to me, and it was the main redeeming experience about this drink. It’s tasty.

Curaçao Punch