Citrus, exotic fruit, spice
With its pleasing sweetness and acidity, this drink pairs well with a variety of light foods. Try lettuce wraps, turkey salad, or cold noodles.
We love getting transported to the exotic climes of Britain’s nineteenth-century trade areas of Burma, Malaysia, and Singapore—and imagine that the original imbibers of this drink did, too. It was reputedly a favorite sipper of British expats living in East India, according to Harry Johnson, who first penned this recipe in his 1882 Bartender’s Manual. Truly a global fusion, the ingredients include French brandy, orange curaçao from the Caribbean, tropical fruit, and spices from the spice trade.
2 ounces (60 ml) brandy (Pierre Ferrand Ambre)
½ ounce (15 ml) orange curaçao (Pierre Ferrand)
½ teaspoon (15 ml) maraschino liqueur (Luxardo)
1½ ounces (45 ml) fresh pineapple juice
Dash of Angostura bitters
Freshly grated nutmeg, for garnish
Stir well with ice and strain into a chilled coupe glass. Garnish with nutmeg.