Dixie Whiskey

  • 2 oz Bourbon
  • ½ tsp Powdered Sugar
  • 1 dash Bitters
  • ¼ tsp Triple Sec
  • ½ tsp White Creme de Menthe
  • ½ cup ice

Shake with ice and strain into a glass.

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Fishhouse Punch
  • 1 ½ cups of sugar
  • 1 qt. of Lemon juice
  • 2 qt. Dark Rum
  • 2 qt. Spring water
  • 4 oz. Peach Brandy
  • 1 qt. Cognac
  • Block of Ice
  • 1 cup Peaches (sliced and peeled)

Place sugar and lemon juice in a chilled punch bowl and stir to dissolve sugar. Add alcohol and water and mix. Let punch sit at room temperature for two hours and add ice just before serving. Garnish with peaches. Makes 1 ½ gallons.

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