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.

260 calories, n/a fat, n/a saturated fat, n/a cholesterol, 3mg sodium, 27g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.