It’s Friday and it’s a day to talk about fish.
From the gentlemen anglers of Schuylkill Fishing Company in Pennsylvania comes this delightful yet mouth awakening punch. Believed being served as early as 1732, this tradition continues today as members gather to wash down their catch or sometimes barbecue with this spirited lemon punch.
Fish House Punch
Great for large parties
- 1 1/2 pounds sugar
- 2 quarts lemon juice -strained
- 4 to 6 limes -sliced
- 4 quarts Jamaican rum
- 2 quarts cognac
- 1 cup peach brandy
Make simple syrup over low heat using the least amount of water needed to dissolve the sugar, add lemon juice, let cool and chill.
In a large tub of choice, pour sugar mixture over a large block of ice. Add limes. Pour over the ice, in order, the rum, cognac and brandy. Let set for several hours to mellow, stirring before quests arrive.
Reduce recipe for smaller gatherings