Fish House Punch

On Sunday, July 27th, 2014

  • Cuisine: Modern Australian
  • Serves: 6
  • Type: Fish


  • 220 gm (1 cup) white sugar
  • 8 lemons, juice only
  • 1 750ml bottle of Inner Circle or other dark rum
  • 400 ml Rémy Martin or other Cognac
  • 100 ml peach brandy
  • To garnish: lemon slices
  • To serve: cold black tea or soda

Preparation method

Serves 6

An 18th-century classic that packs a wallop. Dilute with black tea as per tradition. It’s best prepared at least a couple of hours ahead of serving.

Combine sugar, lemon juice and 3 cups water in a saucepan and stir over low heat until sugar dissolves. Mix with spirits and chill.

To serve, pour punch into a jug or punch bowl, garnish with lemon slices and offer cold black tea or soda water to taste.

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