#fishhousepunch

[232seoul]

_ [ FISHHOUSE PUNCH 🐠🐟 ] _ MATERIAL [ GOLD RUM / BRANDY / ST.GERMAIN / PEACH / LEMON ] _ #232 #232seoul #좋은환경 #fishhousepunch #cocktail(232에서) https://www.instagram.com/p/CQfa42ypPPi/?utm_medium=tumblr

[stephensheffield]

Tonight we are drinking: . Fish House Punch. -cognac. -dark rum. -peach brandy. -lemon. -lime. -simple syrup. cherry garnish. . This was a SHIT week in our nation’s capital on top of the disaster America has spiraled into because the lack of any competent leadership. For a short time tonight we broke away from the news and our two boys to make a batch of tasty Fish House Punch. Have a look and get the recipe at @sheffield_interiors stories. Cheers! . #fishhousepunch #rum #cognac #peachbrandy #homebartender #sheffieldcocktailhour #homebar #collageandcocktails #sheffieldinteriors (at Cohasset, Massachusetts) https://www.instagram.com/p/CJzeOuGhn-Z/?igshid=62qjt82rta4o

[brooklynberlincocktails]

Fish House Punch (1732, Philadelphia Fish House fishing club). I don't have the attention span to make punches often, but the à la minute approach suits me just fine. I've had a few variations of this, but just tried the PDT version for the first time, and it's probably my favorite. The Gosling's really works here. 1½ oz Gosling's rum, ½ oz PF ambre cognac, ½ oz pêche, ½ oz lemon juice, ½ oz simple syrup, ¼ oz lime juice, nutmeg garnish. #punch #fishhousepunch #rum #cognac

[brooklynberlincocktails]

Fish House Punch via @deadrabbitnyc (from the Dead Rabbit Drinks Manual). I have to admit I'm not a huge fan of the original Fish House Punch - it goes down very easily, but I prefer my drinks with a little more edge to them. The Dead Rabbit's version brings that edge - actually several sharp ones. The cognac is replaced with Laird's Bonded, and the rum comes as a tiki-like mixture of three different rums, two of which (Cruzan Blackstrap and Smith & Cross) are notorious for bogarting the spotlight. To even the score, we get Lemon Sherbet (lemon oleo-saccharum blended with lemon juice and reduced to a syrup) which adds that classic punch-bowl brightness. This is why the Dead Rabbit is fucking awesome - homage to the classics, updated for the modern palate. It's like Hooked on Classics for cocktails, but... good? Hopefully we won't all be embarrassed about this a decade out from now. Anyway - I made mine à la minute, so I divided all proportions roughly by 10 (to taste). 5 oz lemon sherbet, 10 oz Laird's Bonded Applejack, 3½ oz Smith & Cross, 3½ oz Banks 7 rum, 3 oz Cruzan Blackstrap rum, 5 oz Merlet Crème de Pêche, 7½ oz fresh lemon juice, ⅓ oz Dead Rabbit Orinoco Bitters, fresh nutmeg garnish. #deadrabbit #fishhousepunch #oleosaccharum