Fruity, Sweet||

The Fish House Punch

Name: The 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, AND TIMELESS COCKTAIL

Originating from a gentleman’s social club in Pennsylvania, this is a classic American punch that 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

PREP. TIME

5 MINUTES

GLASSWARE

Metal glass

INGREDIENTS

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

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

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 1 oz of Rémy Martin VSOP, 1 oz of Mount Gay rum, 3/4 oz of lemon juice, 1/2 oz of peach brandy, 1/2 oz of simple syrup, and 1½ oz of water in a cocktail shaker filled with ice.
Shake, then strain into an iced-filled glass.
Garnish with lemon zest.