Bombay Punch

October 16, 2009

Andrew Nicholls Bombay Punch, Uncategorized , , , , , , , , , Leave a comment

The following recipe is an extract from Tom Bullock’s book Ideal Bartender. The quantities stated are for a party of 40 people and makes 2.5 gallons.

Bruise the skins of 6 lemons in 1 lb. of bar sugar and put the Sugar in a punch bowl and add:

1 box strawberries

2 sliced lemons

6 sliced oranges

1 pineapple, cut into small pieces

1 quart Brandy

1 quart Sherry Wine

1 quart Madeira Wine

Stir well, empty into another bowl in which a block of Clear Ice has been placed and add:

4 quarts of Champagne

2 quarts Carbonated Water

East India Cocktail

October 9, 2009

Andrew Nicholls East India Cocktail , , , , Leave a comment

3 oz/90 ml Brandy

1/2 oz/15 ml Raspberry Syrup

1 barspoon Maraschino Liqueur

1 barspoon Orange Curaçao

1-2 dash(s) Angostura Bitters

Shake in an ice filled shaker and strain into a cocktail glass.

Garnish with a cherry.

Note on Cocktail Cherries:

The original cocktail cherries were Marasca Cherries that had been left to soak in Maraschino Liqueur. This produces a very different cherry to the bright red cherries commonly used as cocktail cherries today.

Note on Raspberry Syrup:

For a truly superb raspberry syrup, dissolve two parts of fine sugar in one part of home pressed raspberry juice.

Coffee Cocktail

October 9, 2009

Andrew Nicholls Coffee Cocktail , , Leave a comment

1 oz/30 ml Brandy

1 Egg

2 oz/60 ml Ruby Port

1 barspoon of fine Sugar

Shake all ingredients hard with plenty of ice and strain into a classic style cocktail glass or small wine glass.

Grate some fresh Nutmeg over the surface of the drink and serve.

Note on Sugar:

I prefer to use a 2:1 sugar syrup instead of fine sugar in this drink. Sugar syrup is more readily absorbed into the drink.

Between the Sheets

October 9, 2009

Andrew Nicholls Between the Sheets , , Leave a comment

1 oz/30 ml   Brandy

1 oz/30 ml   Light Rum

1 oz/30 ml   Triple Sec

2/3 oz/20ml   Lemon Juice

Shake ingredients,  strain into a cocktail glass and garnish with a Twist of Lemon Zest.

This recipe could be a little tart for some. If you fall into this category, try adding a bar spoon or two of sugar syrup.

Brandy Alexander

October 8, 2009

Andrew Nicholls Brandy Alexander , , Leave a comment

I find Spanish Brandies hold up beautifully in this drink. You need something fairly bold to stand up to the White Crème de Cacao.

2 oz/60 ml   Brandy

1 oz/30 ml   White Crème de Cacao

1 oz/30 ml   Cream

Shake ingredients and strain into a cocktail glass or coup.

Garnish with a dusting of coca powder.

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