Best Game Day Fish House Punch Recipes

GAME DAY FISH HOUSE PUNCH

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

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.

FISH HOUSE PUNCH

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.

GOURMET MAGAZINE 1950'S FISH HOUSE PUNCH

Steps:

• Dissolve 3/4 pound of sugar with just enough water for the purpose, add 1 quart lemon juice, and let these steep together for about 1 hour.
• In a separate container, preferably a large jug, blend 2 quarts Jamaica rum, 1 quart cognac, and 4 ounces peach brandy, diluted with about 1 1/2 quarts water. Cover the jug tightly to prevent evaporation and let the liquors steep.
• Merge these two mixtures in a punch bowl containing a large block of ice. With an occasional gentle stir, let them brew for 2 hours. Taste for strength; if insufficiently diluted, add water. On a warm day, the melting ice will need little assistance if any. In wintry weather, it might need a quart.