Fish House Punch #2
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Collins glass
- Ice: Ice
- Garnish: Lemon slice & dust with grated nutmeg
- ABV: 18%
Ingredients
- Rémy Martin 1738 Cognac — 1 oz (30 ml)
- Havana Club 7yo rum — 1 oz (30 ml)
- Giffard Crème de Pêche de Vigne liqueur — ¾ oz (22.5 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Lemon oleo saccharum — ¼ oz (7.5 ml)
- Brewed cold black breakfast tea — 1½ oz (45 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain into ice-filled glass.
A second version of the cocktail with cognac and tea.
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Same Base
Same Method
Same Glass
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