Forum

This was exceptionally tasty. Super smooth, fruity, oaky. Not /too/ sweet but not sour, long(ish) but not thin. I think the creme de peche could probably drop back by 5ml because it's bordering too sweet and peachy but it's a very minor thing in an excellent drink.

One of my absolute favorites. I'd say it's okay to omit the simple syrup when you use peach liqueur because it can oversweeten the drink. If you can manage to get your hands actual peach brandy however, it's okay to add it. :)

Had the cocktail again, but put floated a barspoon of Pimento Dram on top along with the nutmeg. Great flavour. Gives it more of a Caribbean vibe.

I really love this recipe for a summer's day drink. The tea shouldn't be overly strong and tannic, but just nice.
Alternatively, I found that the often recommended grated nutmeg doesn't work well for this recipe so it shouldn't be added. If you substitute lemon and simple for an equal amount of lemon sherbet, you get a sweeter softer version of the drink and the nutmeg starts making sense again. But sherbet or no sherbet; this is an awesome, light, contemporary version of this punch.

I had to use peach schnapps instead of Creme de Peche and it was great!

Great cocktail.
Thinking about trying again with a small variation - addition of of pimento dram (small amount - 1 teaspoon) either as a float on the top with the nutmeg or shake into the cocktail.

I stumbled across an old memo with the recipe for Fish House Punch in a rare books repository, from a prominent mid-20th century figure claiming that his relative liberated it from the State in Schuylkill. Folks got excited about this find, asking to buy the punch made from the memo, and inviting me to give talks (with tastings) to groups here in the U.S. (e.g. Harvard clubs and Oxford & Cambridge Societies). The events are spirited, and the story is a lively one. www.FishHousePunch.com