Punch is one of those drinks that’s had a pretty poor time of it over the years. Sadly, we tend to associate it with student days, pouring whatever cheap liquor we could get our hands on into a bucket, then topping it up throughout the evening with more cheap liquor. And ice? Who needed ice? That was pretty much an afterthought.
Today though we’re rediscovering punch in the revered fashion it was enjoyed a couple of hundred years ago. Not only is it totally delicious, it’s also super easy to assemble in advance when you’ve got friends coming over. After all, it is the party season and you don’t want to be stuck in the kitchen all evening shaking up cocktails do you?
Fish House Punch
Fish House Punch is a true classic, originating in Philadelphia, somewhere around 250 years ago. The H by Hine cognac works to wonderful effect with the rum and peach liqueur for a drink that’s exceptionally big on flavour, very easy to drink and will see you through a whole evening of festivities.
The most important thing you’ll want to do when planning Fish House Punch though is to get serious with the ice. Whatever you do don’t just throw loads of ice cubes into the mix. They’ll dissolve in no time at all, leaving you with a watery and warm combination. Instead you want to make a big block of ice. Grab a large plastic container (the sort you get ice cream in), then fill it with water and pop in the freezer at least a day before you’ll need it. If you want to get fancy you could add a few edible flowers or slices of citrus fruit to the water to give it some va-va-voom. The important thing is the ice block is vital to diluting your punch whilst keeping the temperature just so.
If you have a nice large punch bowl then great. Otherwise mix everything up in large jug and serve in your favourite teacups or some simple glasses.
(Makes enough for ten people)
300ml H by Hine cognac
300ml golden rum
225ml peach liqueur
225ml fresh lemon juice
75ml sugar syrup
About 24 hours before the big event fill a large plastic container with water and place in the freezer.
On the day, fill a large bowl or jug with the H by Hine cognac, rum, peach liqueur, lemon juice and sugar syrup. Stir well, add the ice block, then give it another gentle stir.
Serve in cups or glasses.
If you just want to make this for you and a significant other, then just measure out a fifth of all the ingredients and add them to a cocktail shaker along with a handful of ice cubes. Shake well and strain into a couple of glasses or cups.
Check in with us regularly for more H by Hine classic cognac serves.
Read more about H by Hine in The Cocktail Lovers magazine
Yes, since my college days I’ve pretty much sworn off “punch” (everclear and red crystal light anyone!?)… but may have to give punch a second chance with this recipe.