Philadelphia Fish House Punch

Serves 18-20

In a large bowl, add 1 cup sugar to the peels of 4 lemons. Allow citrus oils to extract for at least 8 hours. Dissolve sugar with 4 cups black tea (or water).

Add 4 cups aged rum, 2 cups cognac, 1 cup lemon juice, and ½ cup peach brandy (or high quality peach liqueur) and stir to mix. Chill in fridge or with ice.

Garnish each individual serving with lemon wheels and freshly grated nutmeg.

Recommended Ingredients

• Aged Rum: Privateer Bottled-in-Bond Rum, Appleton Signature Rum, Denizen 8Yr Merchant's Reserve Rum

• Cognac/Brandy: Brandy Sainte Louise, Hennessy VS, Sacred Bond Brandy

• Peach Brandy/Liqueur: Giffard Creme de Peche, Rothman & Winter Peach Liqueur

Clover Club

In a shaker tin with ice, add the following ingredients:

1 ½ oz Plymouth Gin

½ oz Dolin Dry Vermouth

½ oz Lemon Juice

½ oz Raspberry Syrup

¼ oz Egg White

Shake 10-15 seconds. Drain the liquid into the opposite tin and throw out the ice. Dry shake another 10-15 seconds. Strain into a chilled coupe. Garnish with three raspberries on a pick.

Recommended Ingredients

• Plymouth Gin (this is the only brand of the style)

• Dry Vermouth: Dolin, Noilly Pratt

• Raspberry Syrup: Liquid Alchemist, Liber & Co

Three Dots and a Dash

In a shaker tin with pebble ice, add the following ingredients:

1 ½ oz Aged Rhum Agricole

½ oz Demerara Rum

¼ oz Velvet Falernum

¼ oz Allspice Dram

½ oz Lime Juice

½ oz Orange Juice

½ oz Honey Syrup

1 dash Angostura Bitters

Whip shake and pour into a tiki glass. Garnish with a pineapple frond and three cherries on a pick.

Recommended Ingredients

• Aged Rhum Agricole: Rhum Clement Select Barrel, Rhum J.M. Agricole VO, Rhum Clement Agricole VSOP

• Demerara Rum: Denizen Vatted Dark, Hamilton Demerara 86, El Dorado 8Yr, Pusser's Blue Label

• Velvet Falernum: John D. Taylor, Maggie's Farm

• Allspice Dram: St. Elizabeth, Hamilton Pimento Dram, Bitter Truth Pimento Dram

• Angostura Bitters

American Trilogy

In a mixing glass with ice, add the following ingredients:

1 oz Rye Whiskey

1 oz Apple Brandy

¼ oz Demerara Syrup

2 dashes Orange Bitters

Stir 30-45 seconds and strain into a rocks glass over a large format ice cube. Garnish with an expressed orange peel.

Recommended Ingredients

• Rye Whiskey: Rittenhouse, Old Overholt, Sazerac, Wild Turkey Rye 101

• Apple Brandy: Laird's Bottled-in-Bond, French Lick Hoosier Apple Brandy

• Demerara Syrup: Liber & Co. Demerara Gum Syrup, Eli Mason Demerara Syrup, B.G. Reynolds Rich Demerara Syrup

• Orange Bitters: Regan's, Angostura, Fee Brothers

Other Items of Interest

Tools: Here are some items we have used in our class and in our own home bars that might be useful for you to make these drinks at home.

• Art of Craft Shaking & Stirring Set

• Barfly Basics Cocktail Set

• Barfly Boston Shaker

• Barfly Hawthorne Strainer

• Barfly Fine Mesh Strainer

• Jupiter Fortessa Mixing Glass

• Barfly Japanese Jigger

• Barfly Japanese Bar Spoon

• Barfly Julep Strainer

• Barfly Bitters Bottles

• Hamilton Beach Drink Mixer

• Microplane Spice Mill (Nutmeg Grater)

Books: Here are some books about the history of cocktails in America.

• Derek Brown & Robert Yule, Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World (2019)

• Robert Simonson, A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World (2016)

• David Wondrich, Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2015)

• David Wondrich, Punch: The Delights (and Dangers) of the Flowing Bowl (2010)