Garnish:
Spent half lime husk, mint sprigs bouquet and dust with icing sugar. Serve with a straw.
How to make:
POUR first 4 ingredients into chilled glass, two-thirds filled with crushed ice and SWIZZLE. Fill glass with more crushed ice and top with soda.
| 1 fl oz | White overproof rum |
| 1/2 fl oz | Orange Curaçao liqueur |
| 1/2 fl oz | Dutch Cacao white crème de cacao |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Review:
Overproof rum, orange curaçao and lime are the main influences in this long, refreshing cocktail. However, crème de cacao adds pleasing chocolaty notes.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
WHITE WITCH
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
½ lime
½ white crème de cacao
½ Cointreau
1 ounce white Jamaica rum
Club soda
Squeeze lime juice into sling glass willed with ice cubes; save shell. Add to glass crème de cacao, and rum. Add soda to fill glass. Stir. Decorate with spent lime shell and fresh mint dusted with bar sugar.
Alcohol content:
- 1.9 standard drinks
- 28.79% alc./vol. (57.58° proof)
- 25.9 grams of pure alcohol
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