Saturday, December 10, 2011

Fish House Punch

This powerful punch has been a favorite since its invention in Schuylkill, Pennsylvania, in 1732.

Alcoholic Fish House Punch:
2 tbsp. basic Simple Syrup (see Note
2 tbsp. fresh lime juice (or 3 tbsp. fresh lemon juice)
1 - 26 oz. (750 mL) bottle cognac
1 - 40 oz. (1.14 L) bottle light rum
1 c. peach or apricot brandy
3 - 26 oz. bottles (750 mL) sparkling white or rosé wine 
Ice cubes
Combine and stir all ingredients in large punch bowl. Makes 40 punch-cup size servings. 
Note: To make basic Simple Syrup, boil equal parts of sugar and water together 5 min. before chilling for future use.
Note: This punch packs a wallop! Because of that, your guests may consume less than the standard guide of three punch-cup servings per-person. 

No comments:

Post a Comment

Want to find a long-lost favorite recipe? Want to submit one of yours, or simply leave a comment? Always happy to hear from you!