Rumor has it that the Fish House Punch Recipe was created in colonial times at the State Fishing and Social Club in Pennsylvania. Perhaps a little later than that, it seems.
The passage of so much time for this ever-popular punch would indicate that it tastes better than its name suggests. It does, indeed.
This is undoubtedly the modern version of this punch recipe.
Treat yourself to the charming, "shocking" history of Fish
House Punch and the original recipe.
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
*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.