This is one of the many variations on JT’s Brandy Punch (which was delicious). It is notable for being one of the drinks I never thought I would actually make, due to the required additional ingredient — guava jelly. Because who has that? That’s not a thing! Then, one of our friends brought back some guava jam as a gift from a tropical trip so… problem solved! Technically jam not jelly I suppose but close enough.
The only news that I could understand about Barbado[e]s itself was this which does not merit repeating here. So, instead, some regular news. Scientists have found what they think are the oldest micro-fossils yet, dating back to 3.77 billion years ago. They are probably bacteria that lived around hot volcanic vents in the ocean’s floor. Cool!
70. Barbadoes Punch
- To each glass of brandy punch [copied below], add a table-spoonful of guava jelly.
- 1 table-spoonful raspberry syrup. [It’s ba-ack! Recipe in Brandy Punch link above.]
- 2 table-spoonfuls white sugar
- 2 oz. water.
- 3 oz. brandy.
- [the juice of] ½ small-sized lemon.
- 2 slices of orange.
- 1 piece of pine-apple.
- Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw.
BN: Tastes very good. Very sweet and very guava-y but that’s also because the straw goes straight into the jam that’s still at the bottom. Sort of a weird texture, too, but that’s also the jam. Very tropical-tasting, but not super bright in terms of flavor — rather it’s darker, more mysterious. Not as fruity. Does not taste at ALL like alcohol which could be bad.
PiC: I like this a lot! It’s not super sweet, though still pretty sweet. It also has a nice tartness from the guava which I like. You might want to shake the cocktail with the jam as opposed to adding it afterwards? Might fix the texture issue.