DORAY PUNCH

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.)

Instructions

  1. 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.
  2. 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).
  3. 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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