Fishhouse Punch Royale Recipe

Naomi Tomky
Fishhouse Punch Royale Recipe
*
  • Yield:serves 20
  • Active time:5 minutes
  • Total time:5 minutes
This recipe appears in:
6 Great Punch Recipes from Seattle Bars

[Photo: Jaime Boudreau]

Jamie Boudreau of Canon in Seattle tells us that many prominent figures in American history, such as George Washington, have also enjoyed this rum-forward punch.

Note: To make a large ice block, freeze water in a Tupperware container overnight.

About the author: Naomi Bishop is a Seattle based food writer and marketer. You can follow her explorations of cooking and culture around the world at @GastroGnome.

Ingredients

  • 6 ounces muscovado sugar
  • 5 ounces fresh lemon juice from about 3 lemons
  • 10 ounces fresh lime juice from 8 to 10 limes
  • 8 ounces (1 cup) light rum such as Cruzan
  • 4 ounces (1/2 cup) dark rum such as Appleton V/X
  • 4 ounces (1/2 cup) cognac such as Courvoisier
  • 1 (750 milliliter) bottle dry cava, chilled
  • 1 large ice block (see note)
  • Garnish: lemon and lime wheels

Directions

  1. 1.

    Combine sugar, lemon, and lime juice in a very large punch bowl, stirring until sugar dissolves. Add light rum, dark rum, and cognac. Stir well. Add cava and a large ice block.

  2. 2.

    Serve in ice-filled punch glasses, garnished with lemon and lime wheels if desired.

SERIOUS EATS

Cocktails
Naomi Tomky
World's Most Enthusiastic Eater of Everything

Naomi (Bishop) Tomky is the unrelentingly enthusiastic eater, photographer, and writer behind the blog The GastroGnome. Since 2006, she’s brought her (sometimes over) eager mouth to tables around the world in search of new things to shove in it. From Beijing to Texas, from un-cleaned pig intestine (it sounds worse than it is) to huckleberry ice cream, there’s an adventure on every plate she dives into.

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