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Fish House Punch

Fish House Punch

5 from 1 vote
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Servings: 8 Cocktails


  • 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


  • In a large bowl, add sugar and 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 and stir to mix.
  • Add a block of ice to chill, and continue to add smaller pieces of ice for desired dilution.
  • Garnish with lemon wheels and freshly grated nutmeg.