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Fish House Punch

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A long, mellow punch of cognac and white rum lightened with cold black tea and lemon. Peach liqueur adds a soft, ripe sweetness, with nutmeg on top.

Similar names: Big Fish, Fish House Punch (1732), Fish House Punch (Death & Co), Fish House Punch #2, Philadelphia Fish-House Punch, Swedish Fish

Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Fruity
Refreshing
Sour
Sweet
Tropical
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/6
Simple Syrup
1 cl
Cognac
3 cl
Lemon Juice
1.5 cl
Brewed Cold Black Breakfast Tea
3 cl
White Rum
3 cl
Giffard CrèMe De PêChe De Vigne Liqueur
2 cl
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Fill a highball glass with ice.
  2. Pour the Giffard Crème de Pêche de Vigne Likör, white rum, cold-brewed black breakfast tea, simple syrup, lemon juice and cognac into a shaker and fill with ice.
  3. Shake until well chilled.
  4. Strain into the ice-filled highball glass.
  5. Garnish with a lemon slice and a dusting of grated nutmeg.

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