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–+ servings
Jamaican rum punch cocktail served as a single cocktail in a glass with ice

Fish House Punch

5 from 3 votes
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Course: Drinks
Servings: 8 Cocktails

Equipment

Ingredients

  • 1/2 cup Sugar Ideally Demerara
  • 4 ea Lemons peeled
  • 2 cups Warm Water
  • 1/2 cup Lemon Juice
  • 2 Cups Jamaican Rum
  • 1 Cup Cognac
  • 1/4 Cup Peach Brandy

Instructions

  • In a large bowl, add sugar & lemon peels, and rub together to release the citrus oils into the sugar. (This is called oleo-saccharum.)
  • Allow oleo-saccharum to infuse for at least 30 minutes.
  • Dissolve sugar with warm water.
  • Add rum, cognac, lemon juice, and peach brandy; stir to mix.
  • f you want to serve the punch cold, add a block of ice to chill, and continue to add smaller pieces of ice for desired dilution.
  • Serve in a punch glass, and garnish with lemon wheels and freshly grated nutmeg.