Campanile restaurant's chef-owner Mark Peel explains the difference between a cocktail and punch and recounts the cocktail's history. He also shares some of his tasty libations.
Philadelphia Fishhouse Punch
Serves 5
1 sweet, ripe peach- washed pitted and sliced
2.5 oz sugar
2 oz lemon juice
2.5 oz brandy
2.5 oz apricot brandy
5 oz Mount Gay Rum
1. Mix together peaches, sugar, and lemon juice. Crush and cover, let rest at room temperature for 4 hours
2. Add the spirits to the fruit mixture, reseal and rest overnight
3. Just before serving, strain through a fine mesh strainer into a punch bowl. Stir in 5 oz mineral water, a thinly sliced lemon and orange and one large ice cube (4 oz)
4. Serve with punch cups and ice.
Pancho Victoria
.5 oz lime
.25 oz oro blanco grapefruit
10 kefir lime, ginger syrup
2 oz reposada tequila
½ tsp single malt scotch (smokey) on top
1. Combine first four ingredients in a cocktail shaker with ice and shake vigorously for 15 seconds. Strain into a cocktail glass
2. Gently drizzle the ½ tsp single malt scotch on top of the cocktail
3. Drink
Lord Nelson
2/3 Tablespoon white Lillet
2/3 Tablespoon red Lillet
2 dashes of Regan's orange bitters
2 oz Plymouth gin
1 flamed orange peel in glass, leave peel in
Stir
1. Muddle Regan's orange bitters (in same glass that the peel was flamed in) with one piece of orange zest ½" x 2" with no pith
2. Add both Lillets and the gin, stir with ice for 20 seconds
3. Strain into a cocktail glass that has been flamed with an orange zest
4. To flame: hold a small wooden match in one hand and a thick piece or orange between your thumb and fingers of the other hand. Squeeze the zest through the flame into the glass.
Music break: Dennis Boogie by Dennis Volk