Fish House Punch

AT A GLANCE

  • Serves 6 people

An 18th-century classic that packs a wallop. Dilute with black tea as per tradition. It's best prepared at least a couple of hours ahead of serving.

  • 220 gm (1 cup) white sugar
  • 8 lemons, juice only
  • 1 750ml bottle of Inner Circle or other dark rum
  • 400 ml Rémy Martin or other Cognac
  • 100 ml peach brandy
  • To garnish: lemon slices
  • To serve: cold black tea or soda
01   Combine sugar, lemon juice and 3 cups water in a saucepan and stir over low heat until sugar dissolves. Mix with spirits and chill.
02   To serve, pour punch into a jug or punch bowl, garnish with lemon slices and offer cold black tea or soda water to taste.

Recipe:

PAT NOURSE

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Nov 2007

Nov 2007

View Full Site