Saturday, December 9, 2017


1/2 Brandy (1 1/2 oz Courvoisier VS)
1/4 Bacardi (3/4 oz Privateer Tres Aromatic Overproof White Rum)
2 dash Port (1/2 oz Sandeman Tawny + 1/4 oz Simple Syrup)
1 dash Lemon Juice (1/2 oz)

Shake with ice and strain into a glass; I added a lemon twist and freshly grated nutmeg as garnish.
Two Saturdays ago, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 to uncover the evening's libation. There, I spotted the Hudson that had elements of sangaree and punch, so I decided to give it a go. Once prepared, the Hudson offered up lemon, grape, and nutmeg aromas to the nose. Next, lemon and grape on the sip gave way to Cognac and funky rum on the swallow with a grape finish. Overall, the combination reminded me of the Chicago as well as the St. Charles Avenue Punch.

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