Fish House Punch
2 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
1 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 oz
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
1 oz
These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.
0.5 oz
A peach flavored liqueur.
4 tsp
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
1 slice
A nectarine fruit used in some cocktails, like the Billini.
In a mixing glass muddle the sugar cubes with 1 once of club soda until the sugar is fully broken up. Add remaining ingredients and stir over ice until cold. Strain into brandy snifter over 1 large cube. Garnish with a peach slice. #muddle #stir #ontherocks
This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia's fishing club, the State in Schuylkill, also known as the "Fish House". -Wiki
Sweet