Food & Cooking Recipes Drink Recipes Cohasset Punch 3.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 Named after a New England town, the fruity cocktail begs for a tiny umbrella garnish. Ingredients 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 Directions 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. Rate it Print