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Fish House Punch

Australian Gourmet Traveller cocktail recipe for Fish House Punch

By Pat Nourse
  • Serves 6
Fish House Punch
Fish House Punch

An 18th-century classic that packs a wallop. Dilute with black tea as per tradition. It's best prepared at least a couple of hours ahead of serving.

Drink tips
Punches and cups, like any other cocktails, need to be made to taste. Fruits vary in sweetness, different brands of spirit have differing qualities and you may prefer your drinks sweeter, drier or stronger than we do as the situation demands. Treat this recipe as a guide, and bear in mind that as a rough rule, classic cocktails are typically made to a ratio of three parts strong drink to two parts acid, one part sweetness. Fresh lemon and lime juice, bitters and sugar syrup are good to keep on hand for last-minute adjustments. Keeping things cold is also essential. We've made large ice-cubes using cut-down clean milk and juice cartons. They work admirably and look pretty cool to boot. Get mixing.


  • 220 gm white sugar (1 cup)
  • 8 lemons, juice only
  • 1 750ml bottle of Inner Circle or other dark rum
  • 400 ml Rémy Martin or other Cognac
  • 100 ml peach brandy
  • To garnish: lemon slices
  • To serve: cold black tea or soda


  • 1
    Combine sugar, lemon juice and 3 cups water in a saucepan and stir over low heat until sugar dissolves. Mix with spirits and chill.
  • 2
    To serve, pour punch into a jug or punch bowl, garnish with lemon slices and offer cold black tea or soda water to taste.
  • Author: Pat Nourse