Cohasset Punch


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


  • 4 cups water

  • 1 cup sugar

  • 3 ripe, halved peaches

  • 1 cup syrup

  • 8 ounces (1 cup) light rum

  • 6 ounces (¾ cup) sweet red vermouth

  • 2 ounces (¼ 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 Notes

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

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