Hot Drink
Fish House Punch
How to make Fish House Punch - the legendary rum-cognac punch from Philadelphia with peach liqueur and citrus juice. Classic punch recipe for guests.
20 minPrep time
mediumDifficulty
Punch glassGlass
8Serving(s)
The Fish House Punch is one of the oldest documented punches in America and comes from a fishing club near Philadelphia. The bold combination of rum and cognac, rounded off by peach liqueur and citrus juice, makes it the perfect companion for sociable gatherings. Anyone who serves it should warn their guests of its deceptive strength.
Instructions
- Dissolve the sugar in the water to make a syrup.
- Add the lemon juice and stir well.
- Pour rum, cognac and peach liqueur into the punch bowl.
- Stir everything thoroughly and chill for at least one hour.
- Add a large ice block and lemon slices to the punch bowl.
- Ladle into punch glasses and serve.
Garnish: Lemon slices and a large ice block
Pro tip: Prepare the punch one to two hours ahead and use a large ice block instead of many ice cubes - this way it dilutes more slowly and stays aromatic.
Frequently asked questions
Where does the Fish House Punch come from?
The punch was created in the 18th century at the State in Schuylkill Fishing Club near Philadelphia and is considered one of the oldest American punches.
Why is the Fish House Punch so strong?
It combines rum and cognac as a double spirit base. Despite juice and syrup it therefore stays potent and should be drunk with respect.
Can I make the punch without peach liqueur?
The peach liqueur defines the character, but can be replaced with apricot liqueur if necessary. The aroma then shifts slightly towards the fruitier.
Ingredients
- dark rum24 cl
- Cognac18 cl
- Peach Brandy6 cl
- Lemon juice12 cl
- Water15 cl
- Sugar120 g
