Rumor has it that the Fish House Punch Recipe was created in colonial times at the State Fishing and Social Club in Pennsylvania. The passage of so much time for this ever-popular punch would indicate that it tastes better than its name suggests. It does, indeed. |
Fish House Punch
This is undoubtedly the modern version of this punch recipe. Treat yourself to the charming, "shocking" history of the original Fish House Punch recipe, below.
3 cups fresh lemon juice
Powdered sugar or simple syrup
6 cups (1 1/2 quarts) brandy
2 cups (1 pint) peach brandy
2 cups (1 pint) light rum
2 cups strong tea* (optional)
4 cups (1 quart) club soda
Ice mold
*Tip: Brewing a greater number of tea leaves or tea bags for a short time produces less bitter tea than brewing a little tea for a long time.
Chill all ingredients well before mixing.
Sweeten the lemon juice to taste with the powdered sugar or simple syrup. Pour the lemon mixture into a punch bowl. Stir in the brandies, rum, and tea. Add the club soda last, just before serving.
Float an ice mold and, if desired, citrus slices. Makes about 40 servings.
Credit: Adapted from the Mr. Boston Official Bartender's and Party Guide.
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Original Fish House Punch Recipe and Poem