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Cohasset Punch

The name says New England -- Cohasset is a town on the Massachusetts coast -- but the drink is pure Chicago. It even rates a cameo appearance in Saul Bellow's novel "Dangling Man." Where it comes from, no one knows.

One story has it that an inventive bartender created the drink at the Cohasset summer home of a famous nineteenth-century stage actor and then took the recipe with him when he returned to the Windy City. For decades, it was associated with Ladner Brothers, a bar on West Madison Street that sold the punch in bottles and hung a sign outside that proclaimed, "Home of Cohasset Punch." And so it was, until the place was torn down in 1986.

Somewhere along the line, the whopping garnish of a peach half found its way into a very crowded drink, and there it stayed.
Martha Stewart Living, August 2009
  • Yield Serves 6
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Ingredients

  • 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

Directions

  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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