Fish House Punch
An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men’s club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.
An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men's club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.
Ingredients
- 3 cups dark rum, preferably Jamaican
- 1 1⁄2 cups cognac
- 1 1⁄2 cups simple syrup
- 1 1⁄2 cups fresh lemon juice
- 3⁄4 cup peach schnapps
- 1 lemon, thinly sliced crosswise, to garnish
Instructions
Step 1
Combine rum, cognac, syrup, juice, schnapps, and 3 cups chilled water in a large punch bowl; place a large block of ice or ice ring mold in the punch to chill. Float lemon slices over top of punch and serve.
- Combine rum, cognac, syrup, juice, schnapps, and 3 cups chilled water in a large punch bowl; place a large block of ice or ice ring mold in the punch to chill. Float lemon slices over top of punch and serve.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
