DORAY PUNCH
This pre-Prohibition cocktail is a complex and frothy punch that balances the herbal depth of Green Chartreuse with the honeyed sweetness of Tokay wine and pineapple syrup. The addition of an egg white creates a luxurious, velvety texture that smooths out the robust blend of brandy and Jamaican rum, resulting in a sophisticated drink with a rich mouthfeel. Finished with a splash of seltzer and freshly grated nutmeg, it offers a refreshing yet indulgent experience perfect for sipping.
Ingredients
- 2/3 cup Shaved ice (Quantity estimated for filling the shaker.)
- 2 teaspoons Lemon juice
- 4 dashes Pineapple syrup
- 4 dashes Gum syrup (Can substitute with rich simple syrup.)
- 1/2 ounce Jamaica Rum (Originally '1/4 jigger'. Adjusted to 1/2 ounce for modern measurement.)
- 1/2 ounce Green Chartreuse (Originally '1/4 jigger'. Adjusted to 1/2 ounce for modern measurement.)
- 3/4 ounce Tokay wine (Originally '1/2 jigger'. Adjusted to 3/4 ounce for modern measurement. A sweet Hungarian wine like Tokaji Aszú.)
- 3/4 ounce Brandy (Originally '1/2 jigger'. Adjusted to 3/4 ounce for modern measurement.)
- 1 large Egg white (Use pasteurized egg white if concerned about raw egg safety.)
- 1 slice Seasonal fruit (For garnish (e.g., pineapple, orange, or berries).)
- 1 splash Seltzer water (Originally 'dash with Seltzer'.)
- 1 pinch Nutmeg (Freshly grated for garnish.)
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Instructions
- 1Fill a cocktail shaker about two-thirds full with shaved ice. Add the lemon juice, pineapple syrup, gum syrup, Jamaica Rum, Green Chartreuse, Tokay wine, Brandy, and the egg white.
- 2Shake the mixture hard until the outside of the shaker is frosty and the egg white is emulsified and frothy. Strain the mixture into a thin bar glass (such as a chilled coupe or highball glass).
- 3Dress the drink with fresh fruit, top with a dash of seltzer water, and grate fresh nutmeg over the top before serving.
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