How to Make Fish House Punch

I have served Fish House Punch frequently as a caterer and it's been requested frequently by my repeat clients. Fish House Punch was a traditional Holiday quaff in George Washington's time. That is possibly why authentic Fish House Punch is never served with fruit garnishes. Since the punch was served during the holidays, in the middle of winter, out-of-season fruits such as lemons, oranges, strawberries, etc. were not available.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb. brown sugar
• 1 qt. lemon juice
• 2 qts. Jamaica rum
• 1 qt. cognac
• 4 ozs. peach brandy
• 2 qts. water
• large Punch Bowl
• 1 block of ice

1. 
    
   Pitcher of lemon juice and brown sugar

   Add sugar to punch bowl, when completely dissolved, add lemon juice and let stand. Combine rest of ingredients in another container and let stand.

2. 
    
   Fish House Punch

   Two hours before serving time, combine lemon juice mixture and liquor in punch bowl with a large cake of ice and let chill to acquire proper dilution.

3. 
    
   Fish House Punch

   In winter, ice melts at a slow pace, more water may be used to get the desired dilution, but in warm weather the melting ice will dilute the mixture sufficiently.

Tips & Warnings

• This recipe can be easily be doubled or tripled, but I prefer not to refill the same punch bowl because of the dilution of the melting ice. I much prefer, as do my clients, having a spare bowl in the kitchen ready to fill the punch bowl with a fresh batch of the punch.
• This punch is strong so ensure that your guests don't overindulge and drive.
• If you'd rather not follow tradition you can dress up the punch bowl with fruit-filled ice cubes or rings.