Fish House Punch
State in Schuylkill ~ Rod & Gun Club
It is going to be hectic Thanksgiving Day with a house full of family and friends gathering to celebrate. In thinking of what special cocktail to share with you for Thanksgiving we offer you an option that actually pre-dates the cocktail and has endured for centuries. Today we share with you the recipe for the Fish House Punch. The punchbowl is a perfect “set it and forget it” solution to serving drinks without being chained to the bar all day long. If Fish House Punch is not the most famous of all American Punch recipes it is certainly one of the oldest. From the State in Schuylkill, Rod and Gun Club this Punch was a favorite of William Penn. The recipe is strong and sweet and while some recipes of the past do not translate into our times, this one is perfect and timeless. So plan ahead, step out from behind the bar and enjoy the day.
- 2 Quarts Jamaican Rum
- 1 Quart Cognac or a Good Brandy
- ¾ lb Sugar
- 2 Quarts Water
- 1 Quart Lemon Juice
- 1 Glass of Peach Brandy
Place sugar in your punch bowl and add enough water to dissolve. Add all the other ingredients and stir briskly. Add a large lump of ice to the punch bowl chipped from a block if possible.