Best Fish House Punch Recipes

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FISH HOUSE PUNCH



Fish House Punch image

Provided by Food Network

Categories     beverage

Time 10m

Yield 18 to 20 servings

Number Of Ingredients 7

1 cup superfine sugar
1 1/2 cups fresh squeezed lemon juice
1/2 cup orange juice
One 750-milliliter bottle Jamaican dark rum
12 ounces clear rum
1 liter chilled ginger ale
Fresh peach slices, for garnish

Steps:

  • Combine the sugar, lemon juice, orange juice and 4 cups chilled water together in a large punch bowl, and stir to dissolve the sugar. Pour in the rums, ginger ale, and peach slices. Add some ice to chill.

FISH HOUSE PUNCH



Fish House Punch image

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."

Provided by Frank J. Prial

Time 2h

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 34 grams

FISH HOUSE PUNCH



fish house punch image

this is very potent! if you need to dilute it use cold black tea (traditional) or club soda to give it some sparkle. this is from gourmet

Provided by chia2160

Categories     Punch Beverage

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup sugar
3 1/2 cups water
1 1/2 cups lemon juice
1 (750 ml) bottle jamaican dark rum
12 ounces cognac
2 ounces peach brandy
lemon slice (to garnish)
lime slice (to garnish)

Steps:

  • mix sugar and water together until sugar dissolves.
  • add remaining ingredients in a large bowl or pot.
  • serve in pitchers with ice and lemon/lime slices.

Nutrition Facts : Calories 248.7, Sodium 2.7, Carbohydrate 23.1, Fiber 0.1, Sugar 20.9, Protein 0.1

FISH HOUSE PUNCH



Fish House Punch image

George Washington was partial to the legendary Fish House Punch, introduced in 1732 at the Schuylkill Fishing Club in Philadelphia. Recipe from Chow. Chill time is cook time.

Provided by Cucina Casalingo

Categories     For Large Groups

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 7

3/4 cup superfine sugar
5 cups water
3 cups dark rum
3 cups fresh lemon juice
3 cups brandy or 3 cups cognac
1 pint peach brandy
2 peaches, peeled and sliced

Steps:

  • Pour the sugar, water, rum, lemon juice, brandy, and peach brandy into a large bowl over a large disk of ice.
  • Stir until blended, and refrigerate for 1 hour.
  • Add the peach slices to float, and serve in chilled glasses.

Nutrition Facts : Calories 217.5, Sodium 2.2, Carbohydrate 11.6, Fiber 0.3, Sugar 9.2, Protein 0.2

FISH HOUSE PUNCH WITH LIME



Fish House Punch With Lime image

Provided by Eric Asimov

Categories     quick

Yield 15 to 20 servings

Number Of Ingredients 6

4 cups lime juice about 32 limes, chilled
2 cups lemon juice about 12 lemons, chilled
1 cup dark brown sugar
1 cup dark rum, chilled
2 cups light rum, chilled
1 cup brandy, chilled

Steps:

  • Pour the lemon and lime juices into a large punch bowl. Add the brown sugar and gently stir until dissolved. Slowly add the rums and the brandy, stirring constantly. Slip in a large block of ice and chill for at least an hour, stirring occasionally. Add ice if necessary.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 9 grams

GAME DAY FISH HOUSE PUNCH



Game Day Fish House Punch image

Don't get pulled away from the big game to play host -- prepare a batch of fish house punch from Lawrence Green of Minetta Tavern before guests arrive.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 10

1 3/4 cups demerara sugar
4 1/4 cups freshly squeezed lemon juice
2 (750 mL) bottles aged rum, preferably Old New Orleans
1/2 (750 mL) bottle Cognac VS
1/2 (1 liter) bottle whiskey, preferably Jack Daniels
1/2 cup plus 1 1/2 teaspoons peach schnapps or brandy
1/2 cup plus 1 1/2 teaspoons apple juice
10 dashes Peychaud bitters
Large ice cubes, for serving
Lemon slices, for garnish (optional)

Steps:

  • In a large saucepan bring 1 3/4 cups water and sugar to a boil over medium-high heat; cook, stirring, until sugar is dissolved. Remove from heat and let cool to room temperature.
  • Transfer sugar mixture to a large container. Add 8 1/2 cups water, lemon juice, rum, Cognac, whiskey, peach brandy, apple juice, and bitters; stir to combine. Add a large block of ice. Let stand in a cool place for 1 hour before serving.
  • Serve punch in rocks glasses over ice; garnish with a lemon slice if desired.

FISH HOUSE PUNCH



Fish House Punch image

Categories     Liqueur     Rum     Alcoholic     Gourmet     Drink

Yield Makes about 10 cups

Number Of Ingredients 9

1 cup sugar
3 1/2 cups water
1 1/2 cups fresh lemon juice (6 to 8 lemons), strained
1 (750-ml) bottle Jamaican amber rum
12 oz Cognac (1 1/2 cups)
2 oz peach brandy (1/4 cup)
Garnish: lemon slices
Special Equipment
a 1/2-gallon cardboard juice or milk carton, top (spout) end cut off

Steps:

  • To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
  • Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
  • Put ice block in a punch bowl and pour punch over it.

PHILADELPHIA FISH-HOUSE PUNCH



PHILADELPHIA FISH-HOUSE PUNCH image

Categories     Cocktail Party     Lemon     Drink

Yield 10 pints

Number Of Ingredients 6

14 lemons
1 lb demerara (i.e. turbinado) sugar (e.g. Sugar in the Raw)
27 oz brandy
3 oz peach brandy
18 oz gold or dark rum (half Pusser's half Gosling's is great)
6 pints water

Steps:

  • Peel 3-4 lemons (you want large pieces with little to no pith) and *thoroughly* muddle with the sugar. Add 2 pints hot water to dissolve the sugar, then remove lemon peels. Squeeze the lemons and add 1 pint lemon juice. Add the liquor and the additional 4 pints water. Stir and serve chilled, with a large block (~8 in. diameter) of ice in the punch bowl. (To make a clear ice block, freeze water in an insulated cooler over two nights, then saw or chip it into the right size.) Makes 10 pints at ~12% ABV

PHILADELPHIA KENTUCKY-STYLE FISH HOUSE PUNCH



Philadelphia Kentucky-Style Fish House Punch image

Provided by Damaris Phillips

Time 5m

Yield 10 servings

Number Of Ingredients 4

10 ounces peach liqueur
5 ounces fresh lemon juice
15 ounces bourbon
10 ounces club soda

Steps:

  • Combine the peach liquor, lemon juice and half the bourbon in a large pitcher. Taste. Does it need more bourbon? Add the rest. Top with club soda. Start drinking.

PHILADELPHIA FISH HOUSE PUNCH



Philadelphia Fish House Punch image

Provided by Andrew Knowlton

Categories     Fruit Juice     Liqueur     Rum     Punch     Alcoholic     Fruit     Herb     No-Cook     Cocktail Party     Cocktail     Peach     Spirit     Cognac/Armagnac     Summer     Thyme     Party     Lemon Juice     Bon Appétit     Drink

Yield Makes 24 servings

Number Of Ingredients 7

2 cups sliced fresh (or frozen, thawed) peaches
12 thyme sprigs
1 1/4 cups sugar
1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate)
2 cups Cognac
1 1/2 cups fresh lemon juice
1 cup peach liqueur (such as Bols)

Steps:

  • Arrange 2 cups sliced fresh (or frozen, thawed) peaches and 12 thyme sprigs along the bottom of a 10-12-cup Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine 1 1/4 cups sugar and 1 1/4 cups water in a jar; cover and shake to dissolve to make simple syrup. DO AHEAD: Ice ring and simple syrup can be made 2 weeks ahead. Keep ice ring frozen. Chill simple syrup. Pour simple syrup into a large wide container or a punch bowl. Add 1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate), 2 cups Cognac, 1 1/2 cups fresh lemon juice, and 1 cup peach liqueur (such as Bols). Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.

JERSEY CITY FISH HOUSE PUNCH



Jersey City Fish House Punch image

This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Laird’s AppleJack and got something fantastic as a result. We use all seasonal fruits for this-a beautiful feature that also makes it extra tasty.

Provided by Jason Kosmas

Yield Makes 5 3/4 quarts

Number Of Ingredients 10

Decorative ice block
6 Fuji apples, diced
6 large Bartlett pears, diced
6 lemons, cut into half-wheels
6 limes, cut into half-wheels
3 cups Smith & Cross Traditional Jamaica rum
1 quart Laird's AppleJack
1 quart freshly squeezed lemon juice
2 quarts water
3/4 cup Massenez crème de pâche or peach liqueur

Steps:

  • Prepare the decorative ice block, allowing a few hours for freezing.
  • Combine the fruits in a large punch bowl and add the rum, AppleJack, juice, water, and liqueur. Refrigerate for at least 4 to 5 hours. Just before serving, add the decorative ice block.

PHILADELPHIA FISH HOUSE PUNCH (PENNYSLVANIA)



Philadelphia Fish House Punch (Pennyslvania) image

When a recipe has survived nearly three centuries, it's clear that the creators were onto something. The story goes that some well-to-do Philly Quakers joined together and built a fishing clubhouse on the banks of the Schuylkill River, where they devised this dangerously easy-drinking punch. It's rumored that George Washington once drank enough to give him a three-day hangover.

Provided by Renée G. @DuchessofCork

Categories     Cocktails

Number Of Ingredients 9

- ice cubes
- 1 ounce jamaica rum
- ½ ounce peach brandy
- ¼ ounce maraschino liqueur (not the liquid from maraschino cherries)
- ½ ounce brewed, cooled green tea
- ¼ ounce freshly squeezed lemon juice
- ¼ ounce simple syrup (see note)
- half a lemon wheel, for garnish
- mint sprig, for garnish

Steps:

  • Fill a cocktail shaker halfway with ice.
  • Add the rum, peach brandy, maraschino liqueur, green tea, lemon juice and simple syrup. Shake vigorously, then strain into a punch cup filled half way with crushed ice.
  • Shake until chilled and strain into a glass filled halfway with crushed ice. Garnish with half a lemon slice and a sprig of mint.
  • NOTE: To make simple syrup, combine ½ cup of sugar and ½ cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cool completely before using or storing in a glass jar in the refrigerator, where it will keep for up to 4 weeks.

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