Fish House Punch

Name: Fish House Punch
Total time: 2 h
Ingredients: 3/4 pound loaf sugar; 1 to 2 quarts water (not from the Schuylkill); 1 quart lemon juice; 2 quarts Jamaican rum; 1 quart Cognac; 4 ounces peach liqueur

By Frank J. Prial

Total Time: 2 hours
Rating: 4(6)
Comments: Read comments

This was first made in the 18th century at the Fish House Club on the Schuylkill River, near Philadelphia. The recipe is from Harriet Lembeck’s revision of “Grossman's Guide to Wines, Beers, and Spirits.” She got it from the “Philadelphia Cook Book of Town and Country.”

Featured in: HOME FOR THE HOLIDAYS; PLEASED AS PUNCH

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Ingredients

¾pound loaf sugar
1 to 2quarts water (not from the Schuylkill)
1quart lemon juice
2quarts Jamaican rum
1quart Cognac
4ounces peach liqueur

Ingredient Substitution Guide

Preparation

Step 1
Dissolve the sugar in the water in a punch bowl. Add the lemon juice, then the other ingredients. Add a four-pound block of ice to the bowl and let it melt for two hours. This makes up to two gallons if you can wait until all the ice has melted.