“The classic Fish House Punch is clearly related to the Sidecar, containing Cognac, liqueur, and lemon juice in proportions quite similar to those in the Sidecar. The key difference is that it also includes seltzer, which increases the perception of acidity. In this case, the classic recipe already includes ample richness in the core spirits and sweet peach liqueur, and the syrup bolsters those ingredients to increase the drink’s body.”—JBF Award winners Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby
Cane Sugar Syrup
- 300 grams unbleached cane sugar
- 150 grams filtered water
Fish House Punch
- 2 ounces cold seltzer
- 3/4 ounce Appleton Estate Reserve Blend rum
- 3/4 ounce Giffard Crème de Pêche de Vigne
- 3/4 ounce Pierre Ferrand Ambre Cognac
- 3/4 ounce fresh lemon juice
- 1/4 ounce Cane Sugar Syrup
- 1 strip lemon peel
- 1 lemon wheel for garnish
- Nutmeg for garnish
Make the cane sugar syrup: combine the cane sugar with water in a blender and process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
Make the Fish House Punch: pour the seltzer into a Collins glass or goblet. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes, then garnish with the lemon wheel and grate some nutmeg over the top of the drink.
Fish House Punch is excerpted from Cocktail Codex © by 2018 Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby. Photography © 2018 by James Ho and Jeni Afuso. Reproduced by permission of Ten Speed Press. All rights reserved.