Name: Fish House Punch No. 2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Aged rum (6-10yr); 22.5 ml Peach liqueur; 15 ml Lemon juice; 7.5 ml Lemon oleo saccharum; 45 ml Cold breakfast tea

Fish House Punch No. 2
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Glass:

Serve in a Collins glass

Ingredients:
1 fl oz	Cognac (brandy)
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 (homemade)
1 ¹⁄₂ fl oz	Cold black breakfast tea

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COLLINS GLASS.
Prepare garnish of lemon slice wheel and grated nutmeg.

How to make:

SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

Garnish with lemon slice wheel and dust with grated nutmeg.

Review:

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

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More cocktails by Simon Difford

Nutrition:

One serving of Fish House Punch No. 2 contains 237 calories

Alcohol content:

1.6 standard drinks
13.53% alc./vol. (27.06° proof)
21.8 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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Simon Sedgley

7 hours ago

In the absence of pointers to historical recipes, we simply omitted the tea and served it straight up in a Coupe glass. At first sip, it was discordant with overly sharp notes but as it warmed the harmony emerged in a lovely way with the sharp notes calmed.

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