CRIMEAN CUP A LA MARMORA

CRIMEAN CUP A LA MARMORA

This elegant 1917 punch combines the rich, nutty sweetness of orgeat syrup with a robust blend of Jamaica rum, brandy, and maraschino liqueur for a sophisticated party drink. The complex, boozy base is lightened with crisp champagne and sparkling soda, creating a refreshing and effervescent cocktail that is perfect for celebratory gatherings. Served thoroughly chilled in fancy stem glasses, this historical recipe offers a delightful balance of sweet, aromatic, and bubbly flavors.

Ingredients

  • 2 cups Orgeat syrup (Originally '1 pint'. Converted to modern measurement (1 pint = 2 cups).)
  • 3 ounces Jamaica Rum (Originally '2 jiggers'. Converted to modern measurement (1 jigger = 1.5 oz).)
  • 3 ounces Maraschino liqueur (Originally '2 jiggers'. Converted to modern measurement.)
  • 3 3/4 ounces Brandy (Originally '2 1/2 jiggers'. Converted to modern measurement (2.5 * 1.5 oz = 3.75 oz).)
  • 2 tablespoons Superfine sugar (Bar sugar) (Originally '2 tablespoonfuls Bar Sugar'.)
  • 1 quart Champagne (Approximately 32 fluid ounces or 4 cups.)
  • 1 quart Club soda (Plain Soda) (Approximately 32 fluid ounces or 4 cups.)
  • 4 cups Crushed ice (Quantity estimated for packing/chilling the bowl.)

Instructions

  1. 1Into a small punch bowl, pour the Orgeat syrup, Jamaica Rum, Maraschino liqueur, Brandy, and sugar. Stir well until the sugar is completely dissolved.
  2. 2Pour in the Champagne and plain soda. Stir gently to combine without losing too much carbonation.
  3. 3Pack the outside of the punch bowl in fine (crushed) ice to chill the contents thoroughly. Once the punch is cold, serve in fancy stem glasses.
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