1 lump Sugar (1/2 oz Gomme Syrup) Juice 1/2 Lime (1/2 oz Juice) 1 1/2 oz Madeira (Blandy's 5 Year Malmsey Madeira) 1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)
Shake with ice and strain into a cocktail glass. Garnish with berries and sliced fruit.
After dinner, I was still on a fortified wine kick following the sherry-laden Jolly Pilot, and I discovered the Madeira-rich West Indian Punch recipe in George J. Kappeler's Modern American Drinks from 1895. In the drink, the Madeira dominated the punch's nose, and the sip contained a strong Madeira signature that was complemented by a sweet lime flavor. The Madeira also donated an oxidized wine note on the swallow. The concept of a Madeira Sour was fairly interesting, and the lime paired up with the Madeira splendidly in ways it seemed that lemon would not have. Andrea found the punch much tastier than she thought it would be, and she attributed this to the extra sweetness in the recipe. For a variation, I wondered how the West Indian Punch would have worked with a distinctive and rich rum instead of a brandy.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.