RCI-DS.002.0207.001
West Indian Couperee
West Indian Couperee from Jerry Thomas' Bartending Guide or How to Mix Drink—original source of recipe, out of copyright : 1
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultybeginner
Ingredients
- pony-glass of brandy1½ unit
- pony-glass Maraschino or Curaçao1 unit
- 1 unit
- 1 unit
Method
1
Place the vanilla ice cream into four serving glasses or bowls, using approximately one-quarter of the total amount per serving.
2
Pour the brandy evenly over the ice cream in each glass, using approximately one-quarter of the 1½ pony-glasses per serving.
3
Add the Maraschino or Curaçao liqueur to each glass, dividing the 1 pony-glass equally among the four servings.
4
Grate fresh nutmeg over the top of each serving to garnish, using a light hand to avoid overwhelming the dessert.
5
Serve immediately while the ice cream is still cold and the flavors are vibrant.