EL DORADO PUNCH
This vintage El Dorado Punch is a robust and refreshing cocktail that combines the warmth of whiskey, the sweetness of Jamaica rum, and the depth of brandy into a single glass. Balanced with superfine sugar and a slice of lemon for a citrusy brightness, this 1917 classic offers a sophisticated blend of spirits perfect for sipping. Served over shaved ice and dressed with seasonal fruit, it delivers a cool, invigorating finish that captures the elegance of early 20th-century bartending.
Ingredients
- 1 cup Shaved ice (Quantity estimated to fill a large bar glass.)
- 1 tablespoon Superfine sugar (or simple syrup) (Originally '1 tablespoonful Bar Sugar'.)
- 0.5 ounce Whiskey (Originally '1/4 jigger'. Rounded to 0.5 oz for modern measurement (approx 1 tbsp).)
- 0.5 ounce Jamaica Rum (Originally '1/4 jigger'. Rounded to 0.5 oz for modern measurement (approx 1 tbsp).)
- 0.75 ounce Brandy (Originally '1/2 jigger'. Converted to 0.75 oz (approx 1.5 tbsp).)
- 1 slice Lemon
- 2 tablespoons Assorted seasonal fruit (For garnish. Quantity estimated.)
Instructions
- 1Fill a large bar glass (such as a highball or goblet) nearly full with shaved ice.
- 2In a cocktail shaker, combine the sugar, whiskey, Jamaica rum, brandy, and the lemon slice.
- 3Add ice cubes to the shaker and shake vigorously until well-chilled. Strain the mixture into the prepared glass over the shaved ice. Dress with assorted seasonal fruit and serve immediately with straws.