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Wednesday, 30 May 2012

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Dan

I have begun my own Cocktail Archeology and have determined the following modern incarnation of the above recipe.

1.5 cups Aguardiente (Cristal from Columbia)
1.5 cups Chaparra (Anejo style dark rum with Bianco Vermouth and angostura added)
.5 cup Italian Vermouth (Antica or Punt e mes)
.5 cup London Gin (Gordon's)
2 cups water
8 tbsp sugar
2 eggs
Lemon Peel garnish
Shake with ice, strain and garnish with lemon peel.

The original proportions would have been for a punch style mixture, but the proportions easily scale down to the 1.5 ounce to .5 to 2 ounce ratios (and 2 tbsp sugar) commonly used today (reduce the egg to only 1 though).

We mixed and taste tested both formats and the flavors held true. It would be closest to a high octane egg nog, but a definite Carribean flavor from the spices in the vermouth and bitters.

If you can't find Aguardiente, Rhum Agricole made a most palatable substitution, though a bit greener (grassier). We also tried a version with Cachaca instead of Chaparra and the result was excellent.

Ice Caps are optional!

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