Fish House Punch

ABV 20.6% /  3.3 alcoholic units

Primary Ingredient: Rum/Cognac

A Brief History of Fish House Punch

Fish House Punch, with its roots in 18th-century Philadelphia, meets the refined world of tea to create a contemporary masterpiece. While the exact historical origins of this specific variation are a delightful mystery, the infusion of tea into classic punches has been a trend embraced by creative mixologists seeking to marry tradition with innovation. This modern twist showcases the evolution of cocktail culture, where the past and present gracefully intersect.

Taste and Flavour Profile

The Tea-Infused Fish House Punch unfolds a tapestry of flavours, blending the traditional elements of the classic punch with the aromatic subtleties of tea:

• Citrus Symphony: Oleo saccharum is to a punch what stock is to soup. It's sweet, tangy and packed full of lemon intensity. 

• Sweet Tea Elegance: Tea liqueur adds a layer of complexity to the sweetness, providing a nuanced and refined taste that lingers.

• Rum's Tropical Embrace: Dark rum, a staple in Fish House Punch, still plays a leading role, contributing richness and warmth that complements the tea infusion.

• Cognac's Smoothness: Cognac VSOP adds spice and fruity depth blending to the caramel partnership with dark rum. 

• Peachy Delight: Peach liqueur, a signature element, imparts a luscious fruitiness, weaving seamlessly into the tea's character.

This fusion of flavours results in a sophisticated and well-balanced punch that pays homage to tradition while embracing modern palates.

Food Pairings

Fish House Punch pairs elegantly with a variety of dishes, enhancing the overall dining experience:

• Seafood Feast: The punch's fruity and citrusy notes complement the flavours of a seafood spread, from oysters to grilled fish.

• Spicy Fare: The richness of the punch stands up well to spicy dishes, making it an excellent companion to Cajun or Creole cuisine.

• Cheese and Charcuterie: The complexity of Fish House Punch complements the diverse flavors of cheese and charcuterie, creating a delightful contrast.

Bar Equipment

• Jigger
• Coupe glasses
• Punch bowl
• Ladle 

Ingredients

• 30ml Cognac
• 30ml Dark Rum
• 20ml Peach liqueur
• 15ml Tea liqueur - Liqueurious Camellia Tea Liqueur
• 25ml Tea
• 15ml Lemon oleo saccharum

Method

• Peel an unwaxed lemon leaving as much of the pith as possible. Add the peel into a jar with 45g sugar, shake and leave over night. The next day squeeze in the juice of the peeled lemon and shake/stir until all sugar has dissolved.  Refrigerate and store for up to 4 days. One lemon will make approximately 45ml of oleo saccharum
• Steep loose black tea - 3g per 200ml of hot water for 3-5 minutes and chill 
• Add all ingredients into a shaker (for one serving - for multiple servings pour ingredients in to a punch bowl and stir). Traditionally if using the latter, add a large ice block to the punch bowl as this melts slowly diluting the punch over a period of time. When guests arrive the punch will be strong and intense, then mellowing, allowing guests to sober up before leaving!