Fish House Punch with Earl Grey Tea

Fish House Punch Recipe

Fish House Punch Cocktail Recipe
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Fish House Punch Cocktail Recipe

The Oleo-Saccharum plays a crucial role in this punch - providing more depth of flavour and stronger citrus notes. Take the time the day before to prepare it and make your clear block ice for a far superior Fish House Punch.


  • 1Lt Jamaican Rum
  • 500mL Cognac
  • 125mL Peach Brandy
  • 1Lt of Earl Grey Tea (or water, if preferred)
  • 250mL Fresh Lemon Juice
  • 1 Batch of Oleo-Saccharum (below)
  • 4 Lemons (peeled and peels reserved)
  • 200g Sugar (approx. 1 cup)


  1. Dissolve the Oleo-Saccharum into the tea (or water) in your desired punch bowl
  2. Add the remaining ingredients and stir to mix
  3. Use large block ice in the punch bowl - this will chill but dilute at a slower rate compared with cubed ice
  4. Garnish with lemon wheels, freshly grated nutmeg and edible flowers (optional)
  1. Add the lemon peels to a bowl
  2. Cover with sugar and allow to sit for 30+ minutes
  3. If you have time, add to a vaccuum sealed bag overnight for optimal extraction of the citrus oils

We recommend freezing lemon wheels into your large ice block by using a Bundt cake pan or large bowl and making block ice overnight. Try using directional freezing for a crystal clear ice block too!

Originally posted by @jayrummy, co-founder of Coa, Hong Kong.

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