Place a peach slice into a chilled cocktail glass.

Stir Cohasset Punch with ice in a mixing glass until thoroughly chilled.

Strain Cohasset Punch over the peach slice and serve.

Pour Cohasset Punch over ice in a rocks glass and serve. Garnish with a peach slice or lemon wedge if desired.

• 2 oz Cohasset Punch

• Ginger Ale, Seltzer, or Lemon-Lime Soda

Top with seltzer, ginger ale or lemon-lime soda (or half-and-half ginger ale and seltzer) in a highball glass over ice and stir. Garnish with a slice of lemon or sprig of mint if desired.

• 1½ oz Cohasset Punch

• Champagne, Prosecco, or other Sparkling White Wine

Add Cohasset Punch to a chilled champagne coupe or flute glass and top with chilled sparkling wine.

• 2 oz Champagne, Prosecco, or other Sparkling White Wine

• 1½ oz Cohasset Punch

• 1½ oz Seltzer or Club Soda

Fill a large goblet with ice, add punch, wine, and seltzer, and gently stir. Add a straw and garnish with an orange slice.

• 2 oz Cohasset Punch

• ¾ oz Fresh Lemon Juice

• ½ oz Egg White (Optional)

• ¼ oz Simple Syrup

Shake all ingredients vigorously with ice, and strain into a sour glass or an ice-filled rocks glass. Optionally garnish with a slice of orange and a cherry.

• 2 oz Cohasset Punch

• ¾ oz Simple Syrup

• ½ oz Fresh Lemon Juice

• 1 cup Crushed Ice

Add ingredients to a blender and blend until smooth. Serve in a 10 oz tulip or hurricane glass with a straw.

• 1½ oz Reposado Tequila

• 1 oz Cohasset Punch

• ¾ oz Fresh Lime Juice

• 1 tsp Agave Nectar (or Simple Syrup)

Shake all ingredients in a cocktail shaker with ice, strain over ice in a double rocks glass.

• 1 oz Cohasset Punch

• 1 oz Gin

• 1 oz Red Bitter Liqueur (e.g. Campari)

Stir ingredients with ice and strain over a large ice cube in a rocks glass. Garnish with a twist of orange peel.

• 1½ oz Vodka

• ¾ oz Cohasset Punch

• ½ oz Fresh Lime Juice

• 3 oz Seltzer or Club Soda

Shake all ingredients except seltzer in a cocktail shaker with ice, strain over ice in a highball glass, top with seltzer and stir gently.

• 2 oz Cohasset Punch

• 1½ oz Gin

• ⅓ oz Malört (Bitter Wormwood Liqueur)

• 1 dash Angostura Bitters

Stir ingredients with ice and strain into a chilled cocktail glass, or over a large ice cube in a rocks glass. Garnish with a twist of orange peel.

• 3 oz Cohasset Punch

• ½ oz Pineapple Juice

• ½ oz Fresh Orange Juice

• ½ oz Fresh Lime Juice

• 1 tsp Grenadine

Shake all ingredients with ice, and strain into a tulip glass filled with crushed or pebble ice. Add a straw and garnish with an orange slice and a cherry.

• 750mL bottle Cohasset Punch

• 1 liter Lemon-Lime Soda

• 1 cup Lemon Juice

• 20 oz Diced Pineapple + Juice

• 15 oz Diced Peaches + Juice

• 10 oz Maraschino Cherries + Syrup

Fill a large punch bowl halfway with ice. Add Cohasset Punch, lemon-lime soda, lemon juice, and fruits with their juices and stir until thoroughly combined. Add more ice until punch bowl is full.

• 2 Large Eggs

• 3 tbsp Granulated Sugar

• ¾ cup Cohasset Punch

• ¾ cup Whole Milk

• ½ cup Heavy Whipping Cream

• Freshly Grated Nutmeg

Mix eggs and sugar with a whisk or blender until fully mixed and sugar is dissolved. Add Cohasset Punch, milk, and whipping cream and whisk or blend until frothy. Refrigerate until ready to serve, then when serving grate some nutmeg over the top of each glass. Makes 5 servings.

*Note: Consuming raw eggs may increase your risk of foodborne illness.

• 1½ oz Cohasset Punch

• Seipp’s Extra Pale Pre-Prohibition Pilsner Beer (about 6 oz)

• Orange Slice, Rosemary Sprig (optional)

Add ice to a pint glass, and fill with Seipp’s Pre-Prohibition Pilsner. Top with a 1½ ounce shot of Cohasset Punch. Garnish with an orange slice and sprig of rosemary, if desired.