Fish House Punch
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The original Fish House punch was made in the mid-18th Century at a fishing and social club called "State in Schuylkill" in Pennsylvania. The recipe called for 100-proof Jamaica rum, but as this results in a very heavy, somewhat smoky taste, contemporary American palates might prefer a lighter, 80-proof rum. Despite popular misconceptions, a true punch is made with plain water - fresh spring water if feasible - instead of any carbonated beverage.
INGREDIENTS
1-1/2 cups superfine sugar
1 quart fresh lemon juice
2 quarts 100-proof Jamaica rum OR substitute 80-proof light or dark rum
2 quarts cold water
4 ounces peach brandy
1 quart cognac
A block of ice
1 cup sliced, peeled peaches, fresh, frozen or canned (optional)A 2-gallon punch bowl
Punch cupsPlace the sugar and lemon juice in the punch bowl and stir with a muddler or bar spoon to dissolve the sugar thoroughly.
Add the rum, water, peach brandy and cognac, stir to combine the ingredients, and allow the punch to "ripen" at room temperature for at least 2 hours, stirring occasionally.
Put the solid block of ice in the bowl and garnish, if you like, with sliced peaches. Serve in punch cups.
Makes 1-1/2 gallons