Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
| 1 fl oz | Tawny port |
| 1/2 fl oz | Rémy Martin 1738 Cognac |
| 1/2 fl oz | Orange Curaçao liqueur |
| 1/6 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
Read about cocktail measures and measuring.
Review:
Cognac-laced citrusy wine flavours make this somewhat reminiscent of boozy, chilled mulled wine.
History:
Adapted from the following recipe in the 1949 Esquire's Handbook For Hosts book.
Sir Charles Punch
Esquire's Handbook For Hosts, 1949
(Christmas)
Fill a large tumbler half full with shaved ice. To this add one teaspoon of granulated sugar, one wineglass of port, ½ glass of brandy, ½ glass of Curacao. Stir well with a spoon. Ornament the top with slices of orange, pineapple and split grapes.
Nutrition:
There are approximately 147 calories in one serving of Sir Charles Punch.
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