Fish
House Punch
Recipe: 1/2 liter dark rum, 12 oz. fresh-squeezed lemon juice, 375 ml cognac, 2 oz. peach brandy, 1/3 lb. superfine sugar, 20 oz. water.
Directions: Heat some of the water (but not to boiling) and add the sugar to dissolve it. Let the mixture cool. Blend in lemon juice and the remaining water. Add the liquor 2-3 hours before serving, and refrigerate. Serve in chilled glasses; garnish with orange slices, cherries or both. Regret that you have but one life to enjoy this concoction.
(From My Prime Time)
Reactions: (average 3.3)
Black Monday: George Washington may have liked this punch but he didn't have any teeth either. Beautiful presentation. Great history. but slightly underwhelming. [2.5]
Brandy "YAFG" Alexander: Tastes like peaches, but there ain't no peaches! Really strong - scares me how much I like it (it's like Nick Cave that way!) [4]
Grasshopper: Whale of a punch. ...full strength; more bread cubes [3]
Pink Squirrel PSILY: If all Fish Houses tasted this peachy keen! [3.5]
Sapphire de Bombay: Or fondly, "MONKEY PUNCH" -- it's okay. I'll be having another. Yes.
Whiskey Daisy: WOW! This is kicking my Ass! But tasty. I'd have to be very careful with this. [3.5]