Fruity, Sweet||

Fish House Punch

Name: Fish House Punch
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 30 ml Rémy Martin VSOP; 30 ml Mount Gay rum; 20 ml lemon juice; 15 ml peach brandy; 15 ml sugar syrup; 45 ml water

A SWEET, FRUITY, TIMELESS COCKTAIL

Originating from a gentleman’s social club in Pennsylvania, this classic American punch offers a perfect balance between Rémy Martin VSOP, rum and peach brandy.

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How to make this cocktail

DIFFICULTY

medium

occasion

Pre lunch/dinner , Party

PREPARATION TIME

5 Minutes

GLASSWARE

Short Drink

INGREDIENTS

30 ml Rémy Martin VSOP
30 ml Mount Gay rum
20 ml lemon juice
15 ml peach brandy
15 ml sugar syrup
45 ml water

1 oz Rémy Martin VSOP
1 oz Mount Gay rum
¾ oz lemon juice
½ oz peach brandy
½ oz sugar syrup
1½ oz water

3 cl Rémy Martin VSOP
3 cl Mount Gay rum
2 cl lemon juice
1.5 cl peach brandy
1.5 cl sugar syrup
4.5 cl water

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HOW TO MAKE THE
FISH HOUSE PUNCH

Combine 30 ml of Rémy Martin VSOP, 30 ml of Mount Gay rum, 20 ml of lemon juice, 15 ml of peach brandy, 15 ml of sugar syrup, and 45 ml of water in a cocktail shaker filled with ice.
Shake, then strain into an iced-filled glass.
Garnish with lemon zest.