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What You Need:
(To make 1½ gallons)
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1½ 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 cups
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Translate this recipe:
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| How To Cook: |
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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 rmn, but as this results in a very heavy, somewhat smoky taste, contemporary
American palates might prefer a lighter, 8O-proof rum. Despite popular
misconceptions, a true punch is made with plain water-fresh spring water if feasible
instead of any carbonated beverage.
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1. Place the sugar and lemon juice in the punch bowl and stir with a muddler or bar spoon to dissolve the sugar thoroughly.
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2. 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, stirringoccasionally.
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3. Put the solid block of ice in the bowl and garnish, if you like, with sliced peaches.
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4. Serve in punch cups.
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