69. West Indian Punch

69. West Indian Punch - Hero

Here’s another variation on JT’s Brandy Punch (after last week’s Barbadoes Punch). I, for one, didn’t know that preserved (not candied) ginger was a thing, but apparently it’s pretty common in British-esque countries. And is very tasty. I’ve eaten many a “clove” or two on their own once I found it at our local British food store. It’s a pity it’s not more common.

One of the biggest news stories today is Wikileak’s release of details on CIA hacking tools that can snoop on your phone, computer, and even your connected TV. This is not super surprising, as the spy agency is just that — a spy agency — but it will definitely pose problems for the western organization (ugh that’s a stretch) as some of the tricks of their trade are now revealed.

69. West Indian Punch - Ingredients

69. West Indian Punch

  • This punch is made the same as brandy punch [below], but to each glass add a clove or two of preserved ginger, and a little of the syrup.
  • 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.

Tasting Notes

BN: This was good, but I wish it was a little more gingery — it’s not as sharp as it could be. Maybe ginger beer would be a good addition – bubbliness could be fun too! This has the benefit of you being able to eat that ginger thing once you’re done. Also it’s very important to have the straw in the right place to get the ginger syrup from the bottom of the glass, and once I adjusted that I liked it even more.

PiC: Very sweet and dangerous. Tastes like candy. I can taste the ginger but it’s just really sugary. The pineapple is also a really nice flavor add.

69. West Indian Punch - Portrait


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