Drinks

Fish House punch

Name: Fish House punch
Yield: 10 cups
Ingredients: 110g caster sugar; 125ml water; Chilled sugar syrup; 375ml cognac; 750ml rum; 375ml lemon juice; 60ml peach; 2 sliced lemons; 750ml water; Hibiscus flowers in syrup.

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10 cups

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by Mike Bennie

Drinker-in-chief

Oct 26, 2016

Up the good times with this tiki inspired 'Fish House punch' cocktail (pictured far right) by Earl's Juke Joint's own bartender, Pasan Wijesena.

1/2 cup (110g) caster sugar
1/2 cup (125ml) water
Chilled sugar syrup
1 1/2 cups (375ml) Cognac
3 cups (750ml) Jamaican rum
1 1/2 cups (375ml) lemon juice
1/4 cup (60ml) peach brandy
2 sliced lemons
3 cups (750ml) water
Hibiscus flowers in syrup.

Method

1.

Place 1/2 cup (110g) caster sugar and 1/2 cup (125ml) water in a pan over low heat, stirring until sugar dissolves. Transfer to a heatproof jug, cover and chill until cold.
2.

In a punch bowl, combine the chilled sugar syrup with 1 1/2 cups (375ml) Cognac, 3 cups (750ml) Jamaican rum, 1 1/2 cups (375ml) lemon juice, 1/4 cup (60ml) peach brandy (or regular brandy) and 2 sliced lemons. Top with ice and 3 cups (750ml) water.
3.

Serve with drained hibiscus flowers in syrup.