Cocktail Recipe: Fish House Punch with Rum, Peach and Brandy
Prep Time:
15 minutes
Cook Time:
Servings:
16 to 18 servings
Ingredients
  • One 750-ml bottle Smith & Cross rum
  • 25 ounces water
  • 1½ cups simple syrup (equal parts sugar and water, boiled until the sugar dissolves)
  • 6 ounces peach brandy (such as Peach Street Distillers)
  • 6 ounces fresh lime juice
  • 1½ cups fresh lemon juice
  • Ice block
  • Lime twist, for garnish
Directions
  1. In a bunch bowl or pitcher, combine all ingredients minus the ice and lime, and chill in the fridge for 1 hour before serving. Place one large block of ice into the bowl to keep the punch cold.
  2. Serve the punch in chilled punch cups filled with ice. Garnish with a lime twist and serve.