Good Food
History of the Cocktail
Campanile restaurant's chef-owner Mark Peel explains the difference between a cocktail and punch and recounts the cocktail's history. He also shares some of his tasty libations. Philadelphia Fishhouse Punch Serves 5 1 sweet, ripe peach- washed pitted and sliced 2.5 oz sugar 2 oz lemon juice 2.5 oz brandy 2.5 oz apricot brandy 5 oz Mount Gay…
By Evan Kleiman • • 1 min readCampanile restaurant's chef-owner Mark Peel explains the difference between a cocktail and punch and recounts the cocktail's history. He also shares some of his tasty libations.
Philadelphia Fishhouse Punch
Serves 5
Pancho Victoria
.5 oz lime
.25 oz Oro Blanco grapefruit
10 Kefir lime, ginger syrup
2 oz reposada tequila
½ tsp single malt scotch (smokey) on top
Lord Nelson
2/3 Tablespoon white Lillet
2/3 Tablespoon red Lillet
2 dashes of Regan's orange bitters
2 oz Plymouth gin
1 flamed orange peel in glass, leave peel in
Music break: Dennis Boogie by Dennis Volk
