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+ servings
glass of punch with lemon wheels

Fish House Punch (For One)

Amy Traynor
This scaled down version of the classic punch recipe mixes cognac and aged rum with fresh lemon juice, peach liqueur, and black tea.
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Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American
Servings 1 cocktail


  • 1 oz cognac
  • 1 oz aged rum (preferably Jamaican)
  • ¾ oz peach liqueur (such as Giffard)
  • 1 oz lemon juice
  • ½ oz simple syrup
  • 2 oz chilled black tea (or sparkling water)


  • Combine all ingredients (except sparkling water, if using) in a cocktail shaker and fill it 3/4 with ice.
  • Shake until chilled, then strain into a glass filled with ice. Top with sparkling water, if using.
  • Garnish with a lemon wheel and freshly grated nutmeg.


Large Scale Fish House Punch (serves 10)

  • 1.5 cups cognac
  • 1.5 cups aged Jamaican rum
  • 1 cup peach liqueur
  • 1.5 cups lemon juice
  • 3/4 - 1 cup simple syrup (to taste)
  • 2 - 3 cups chilled black tea
  • Lemon wheels and freshly grated nutmeg, for garnish
  1. Freeze a large ice block. You can create one by filling a large mixing bowl or Bundt pan and freezing it overnight.
  2. Remove the ice block from the freezer and place it in a punch bowl. 
  3. Pour all ingredients (syrup and tea to taste) over the ice block and stir to combine. Ladle the punch into glasses and garnish with lemon wheels and freshly grated nutmeg.
Keyword brandy, cognac, nutmeg, peach, punch, rum,, tea
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