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.
Ingredients
- 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)
PUNCH:
- 4 Lemons (peeled and peels reserved)
- 200g Sugar (approx. 1 cup)
OLEO-SACCHARUM:
Instructions
- Dissolve the Oleo-Saccharum into the tea (or water) in your desired punch bowl
- Add the remaining ingredients and stir to mix
- Use large block ice in the punch bowl - this will chill but dilute at a slower rate compared with cubed ice
- Garnish with lemon wheels, freshly grated nutmeg and edible flowers (optional)
PUNCH:
- Add the lemon peels to a bowl
- Cover with sugar and allow to sit for 30+ minutes
- If you have time, add to a vaccuum sealed bag overnight for optimal extraction of the citrus oils
OLEO-SACCHARUM:
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.
