Fish House Punch
A note about this recipe: This punch has been around since 1732, when it originated at the Fish House, a private men's club in Pennsylvania. It packs a mean punch, so warn your guests not to overimbibe.
2 cups Lemon juice
6 oz superfine granulated sugar
2 750ml bottles of Jamaican Rum
1 750ml bottle of Cognac or Brandy
1 cup Peach Brandy or 1/2 cup Peach Liqueur
8 oz club soda, chilled
A day before the party, combine the sugar and Lemon juice in a bowl and stir until the sugar is dissolved. In a container with a cover, combine this mix with the Rum, Brandy and Peach Brandy or Liqueur. Stir, cover and refrigerate over night.
When ready to serve, place a block of ice in a large punch bowl and add the mix. Pour over with the club soda and stir gently.
Technorati Tags: emon, rum, cognac, brandy, peach brandy, peach liqueur, club soda, punch, recipe, bartending
2 cups Lemon juice
6 oz superfine granulated sugar
2 750ml bottles of Jamaican Rum
1 750ml bottle of Cognac or Brandy
1 cup Peach Brandy or 1/2 cup Peach Liqueur
8 oz club soda, chilled
A day before the party, combine the sugar and Lemon juice in a bowl and stir until the sugar is dissolved. In a container with a cover, combine this mix with the Rum, Brandy and Peach Brandy or Liqueur. Stir, cover and refrigerate over night.
When ready to serve, place a block of ice in a large punch bowl and add the mix. Pour over with the club soda and stir gently.
Technorati Tags: emon, rum, cognac, brandy, peach brandy, peach liqueur, club soda, punch, recipe, bartending
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