Fish House Punch

Buckinghamshire Advertiser - - FOOD AND DRINK - David Hurst of Cock­tail­maker in Che­sham eases you into the week­end Visit us at www.cock­tail­ for fur­ther ad­vice and tips

A COCK­TAIL that can be made for one or is equally de­li­cious as a party punch. The history of this drink dates back to the late 1700s when leg­end has it, it was first mixed in a Philadelphia fish­ing and so­cial club on the banks of Penn­syl­va­nia’s Shuylkill River (pro­nounced Skoo-kul). Orig­i­nally it would have been served with bar­rel-aged peach brandy but nowa­days peach liqueur is used which of­fers a sweeter edge. Don’t be afraid of the added in­gre­di­ent of cold tea which is used as a flavour­ing in­gre­di­ent and sits in the back­ground to en­hance the other flavours.


Add one shot co­gnac, one shot peach brandy liqueur, one shot light rum, half a shot strong cold tea, one and a half shots freshy squeezed le­mon ju­uice and half a shot gomme sugar syrup to an ice filled shaker tin. Shake and strain into a short glass and top up with soda wa­ter.

For a punch sim­ply in­crease the in­gre­di­ents by num­ber of guests and pour into a large bowl over ice. It’s then ready to serve.

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