Fish House Punch
Fish House Punch is a traditional punch that originated in the 18th century at the Fish House in Philadelphia. Known for its refreshing blend of rum, brandy, and fruit juices, it is a perfect party drink that serves multiple guests.
Equipment
- Large punch bowl
- Measuring cups
- stirring spoon
- Ladle
- Punch glasses
- Ice
Ingredients
- 1 cup Dark Rum
- 1 cup Cognac or Brandy
- 1 cup Fresh Lemon Juice
- 1 cup Simple Syrup (1:1 sugar to water)
- 2 cups Cold Water
- 1 cup Tea (black tea, brewed and cooled)
- Lemon slices for garnish
- Fresh berries for garnish, optional
Instructions
- In a large punch bowl, combine the dark rum, cognac (or brandy), fresh lemon juice, simple syrup, cold water, and brewed tea.
- Stir the mixture well until all ingredients are fully incorporated.
- Chill the punch in the refrigerator for at least 1 hour before serving, allowing the flavors to meld.
- When ready to serve, fill a punch glass with ice and ladle the punch over the ice.
- Garnish each glass with a lemon slice and fresh berries if desired.
- Serve immediately and enjoy responsibly.
Notes
This punch can be prepared in larger quantities for parties. Adjust the ingredient amounts proportionally based on the number of servings needed. The flavors can be modified by experimenting with different types of tea or adding other fruits.