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[edit]

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[edit]

• List of cocktails

References[edit]