Name: Fish House Punch #2
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Caribbean blended rum aged 6-10 years; 22.5 ml Peach (crème de pêche) liqueur; 15 ml Lemon juice (freshly squeezed); 7.5 ml Lemon oleo saccharum; 45 ml Cold black breakfast tea

Serve in a

Collins glass

Garnish:

Lemon slice & dust with grated nutmeg

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

1 fl oz	Remy Martin VSOP coganc
1 fl oz	Caribbean blended rum aged 6-10 years
3/4 fl oz	Giffard Crème de Pêche de Vigne liqueur
1/2 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Lemon oleo saccharum
1 1/2 fl oz	Cold black breakfast tea
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Read about cocktail measures and measuring.

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Review:

Over the decades the recipe the Fish House Punch has constantly morphed. The inclusion of cold tea is a contemporary adaptation.

More cocktails by Simon Difford

Alcohol content:

1.4 standard drinks
13.53% alc./vol. (27.06° proof)
20.3 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Fish House Punch #2

Serve in a

Garnish: