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Cohasset Punch

Named after a New England town, the fruity cocktail begs for a tiny umbrella garnish.

  • Servings: 6
Cohasset Punch

Source: Martha Stewart Living, August 2009


  • 4 cups water
  • 1 cup sugar
  • 3 ripe, halved peaches
  • 1 cup syrup
  • 8 ounces (1 cup) light rum
  • 6 ounces (3/4 cup) sweet red vermouth
  • 2 ounces (1/4 cup) fresh lemon juice (from 2 lemons)
  • 6 dashes bitters
  • Crushed ice


  1. Bring water and sugar to a boil. Add peaches. Reduce heat, and simmer until tender, 5 to 7 minutes. Using a slotted spoon, transfer peaches to a plate, reserving syrup. Let peaches cool; peel, and pit. Stir together syrup, light rum, sweet red vermouth, fresh lemon juice, and bitters. Place half a peach in each of 6 saucer Champagne glasses. Fill with crushed ice, and top with punch.

Cook's Note

This drink is traditionally made with canned peaches and syrup. But poaching fresh peaches yields a richer, more intense flavor.


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