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Punch and Judy

The Washington Post, July 23, 2008
  • Course: Beverage
  • Features: Fast

Summary:

This bright, refreshing and complex drink was the official cocktail of this year's Tales of the Cocktail conference, held recently in New Orleans.
As always, Spirits columnist Jason Wilson recommends using Cointreau instead of orange curaçao.

1 serving

Ingredients:

  • Ice
  • 4 mint leaves
  • 1 ounce cognac, preferably V.S.O.P.
  • 1/4 ounce light rum
  • 1/2 ounce gin, preferably Hendrick's
  • 1/2 ounce orange curaçao
  • 2 ounces pineapple juice
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce freshly squeezed orange juice
  • 1/2 ounce agave nectar
  • 2 dashes Angostura bitters
  • 1 round slice of lime
  • Pinch freshly grated nutmeg

Directions:

Fill a cocktail shaker two-thirds full with ice. Add the mint (no need to muddle it), then the cognac, rum, gin, curaçao, juices, agave nectar and bitters. Shake well, then strain into a highball glass filled with ice. Garnish with the lime and nutmeg.

Recipe Source:

Created for the 2008 Tales of the Cocktail conference in New Orleans by Charlotte Voisey, a mixologist for Hendrick's Gin.

Tested by Michael Taylor for The Washington Post.
E-mail the Food Section with recipe questions.
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Nutrition Facts
Information per serving
Calories: 260
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 3mg0
Total Carbohydrates: 27g 9
Dietary Fiber: n/a 0
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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