Fish House Punch

One of America's oldest mixed drinks, Fish House Punch dates to the State in Schuylkill fishing club near Philadelphia around 1732 and was potent enough to fell colonial gentlemen for days. It marries Cognac and rich Jamaican rum with peach brandy, lemon, and sugar, lengthened with cold tea and finished with grated nutmeg. The result is deceptively smooth and deeply aromatic — fruity, citric, and far stronger than it tastes. Scaled here to a single serving from the historic punch-bowl batch.

Stone FruitClassicSpirit-ForwardPunch

Ingredients

  • 1 ozCognac
  • 1 ozJamaican Rum
  • 0.5 ozPeach Schnapps
  • 0.75 ozLemon Juice
  • 0.5 ozSimple Syrup
  • 1 ozBlack Tea(cold-brewed)

Garnish: Grated Nutmeg, Lemon Wheel

Preparation

shaken · Collins · Cubed

  1. 1.

    add

    Combine the Cognac, Jamaican rum, peach brandy, lemon juice, simple syrup, and cold black tea in a shaker.

  2. 2.

    shake

    Add ice and shake until well chilled.

  3. 3.

    strain

    Strain into an ice-filled Collins glass.

  4. 4.

    garnish

    Grate fresh nutmeg over the top; add a lemon wheel if desired.

Flavor Profile

fruity
45%
sweet
36%
dilution
26%
funky
24%
body
22%
citrus
19%
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