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Cohasset Punch

Cohasset Punch

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

Martha Stewart Living, August 2009 http://www.marthastewart.com/332914/cohasset-punch
3.666665
Rated
73.3333100(3)3
  • Yield Serves 6

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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