Friday, August 31, 2018

Fish House Punch

The name is self-explanatory. It must be a house punch at a restaurant named Fish House, right? I was a little mystified by the ingredients. It teeters between a rich dark rum punch of colonial times and a fresh, bright summer punch for beach drinking.

In practice, when you add as much water as dark rum and basically make lemonade in the punch bowl, you are making a summer punch that is very drinkable and more than a little suggestive of summer peaches.
  • 2 liters dark rum (Pampero used)
  • 1 liter cognac (Martell VS used)
  • 4 oz. peach brandy (Bird Dog peach whiskey used)
  • 1 liter lemon juice
  • 2 liters bottled spring water
  •  peach slices
Add sugar, lemon juice, and spring water to a large punch bowl. Stir to dissolve the sugar, then add rum and brandies. Refrigerate at least an hour before serving. Then add large block ice and peach slices for garnishes.  

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at