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Cocktails

Fishhouse Punch Royale

Fishhouse Punch Royale

[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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Fishhouse Punch Royale

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About This Recipe

Yield:serves 20
Active time:5 minutes
Total time:5 minutes
Special equipment:very large punch bowl
This recipe appears in: 6 Great Punch Recipes from Seattle Bars

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

Procedures

  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.

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