Cognac, sherry and peach tea make this summery punch a year-round crowd-pleaser.
- 1 l Hennessy V.S.O.P Privilège cognac
- 750 ml Amontillado sherry
- 2 l Peach tea
- 1 l Mineral water
- 12 oz Honey syrup*
- 20 dashes Peach bitters
- 6 dashes Angostura bitters
- 6 lemons, halved
- Garnish: Lemon slices, Peach slices
Add all the ingredients except the lemon halves to a large punch bowl.
Squeeze the juice from the lemon halves into the punch.
Chill with a large block of ice.
Serve in rocks glasses over solid cubes of ice or shaved ice.
Garnish with lemon and peach slices.
*Honey syrup: Combine 3 parts honey to 1 part hot water, and stir until the honey has dissolved.