Glass:Collins
Garnish:Lime wheel & dust with grated nutmeg
6 fresh Mint leaves
30 ml Cognac V.S.O.P.
15 ml Bacardi Superior Rum
15 ml Tanqueray London Dry Gin
15 ml Orange Curaçao liqueur
45 ml Fresh pressed pineapple juice
15 ml Freshly squeezed lime juice
15 ml Freshly squeezed orange juice
15 ml Agave nectar / syrup
2 dash Angostura Bitters
commended
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
Comment:
A veritable fruit bowl and spirits rail of a punch in a glass.
Origin:
Adapted from the official cocktail of the 2008 Tales of the Cocktail created by Charlotte Voisey, USA.
Компот, но-
Вкусно. Агава прёт, а джина нету, его бы вполовину увеличить
Тут неплохая классическая песенка плодовитых металлистов.
60 ml Cognac V.S.O.P.
15 ml Grand Marnier liqueur
15 ml Freshly squeezed orange juice
15 ml Freshly squeezed lemon juice
22 ml Chilled water (omit if wet ice)
praiseworthy
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Comment:
Cognac and orange served ‘up’.
Origin:
This cocktail is popular in South Africa where it is made with locally produced brandy and a local orange liqueur called Van der Hum.
Ван дер хум пока в мечтах. Но результат и на Грандмарнье неплох.
Glass:Collins
Garnish:Lemon slice & dust with grated nutmeg
30 ml Cognac V.S.O.P.
30 ml Bacardi Gold Rum
22 ml Crème de pêche de vigne liqueur
22 ml Freshly squeezed lemon juice
8 ml Sugar syrup (1 water : 2 sugar)
60 ml Chilled water
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
Comment:
This fruit laced mix is neither too sweet, nor too strong. It is perfect.
Origin:
Probably the most famous of all punch recipes this believed to have originated at a Philadelphia fishing and social club called the ‘State in Schuylkill Fishing Corporation’ which was established in 1732 with a club house built on the banks of Pennsylvania’s Schuylkill River (pronounced Skoo-kul). When the drink was first made here is unknown but drinks historian David Wondrich says the first written reference to the Fish House Punch appeared in 1794.
Others say it was first made in 1848 by Shippen Willing of Philadelphia to celebrate women being allowed into the Fish House for the first time for a Christmas Party. Whatever the origin, as with all traditional punch recipes, this would have originally been mixed in larger quantities and served from a punch bowl. Many modern variations use soda water (club soda) in place of mineral water. The inclusion of peach liqueur is a modern substitute for the traditional barrel-aged peach brandy. However, some believe the Schuylkill original omitted peach entirely.
The following poem may be recited when serving a Fish House Punch.
There’s a little place just out of town,
Where, if you go to lunch,
They’ll make you forget your mother-in-law
With a drink called Fish-House Punch.
Куча английских букв, зачем-то. Результат неплохой, но уж прям не этакий.
Разбавим буржуем отечественным металлопромом. Колбасился я как то в своё время под их пластинки )
45 ml Amaretto liqueur
45 ml Grand Marnier liqueur
22 ml Cognac V.S.O.P.
8 ml Double (heavy) cream — надо добавить чуток !!!
Суууупер! Нужен в хозяйстве амаретто, всяко нужен )
How to make:
SHAKE first three ingredients with ice and fine strain into chilled glass. FLOAT thin layer of cream over drink and turn glass to spread evenly.
Comment:
A great looking, beautifully balanced after-dinner drink.
Origin:
Created in 2005 by Xavier Laigle at Bar le Forum, Paris, France.
60 ml Cognac V.S.O.P.
15 ml Grand Marnier liqueur
15 ml Luxardo maraschino liqueur
15 ml Freshly squeezed lemon juice
15 ml Chilled water (omit if wet ice)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Comment:
Reminiscent of a Sidecar with Maraschino.
Origin:
Adapted form Harry Craddock’s 1930 ‘The Savoy Cocktail Book’
Много мараски, нодо пяток срезать, а в целом понравилось )
Doctor-surger Bar 