This is a recipe that has been kept in the shadows since the 18th century at a Philadelphia fishing club. Recipe makes one serving:
2oz (60mL) rum
1oz (30mL) cognac
1oz (30mL) lemon juice
2 teaspoons sugar
0.5 teaspoon peach brandy
Mix all ingredients in a collins glass with ice. Top off with club soda and garnish with freshly sliced ripe peaches.
You may adapt this recipe up to scale to accommodate a large punch bowl with gusto. All that is needed to is to ramp up proportions by 10x , 20x, or 30x depending on the size of party consuming the drink. It is a refreshing way to start a poolside party, one of the many different punches in our arsenal of rum cocktails.
Cheers!
Jonathan Echavarria 