Fish House Punch With Lime Recipes

FISH HOUSE PUNCH

Fish House Punch image

Tea tannins and lemon juice dry and sour this cognac and rum-laced punch with rich peach liqueur balancing and adding fruit appeal.

Provided by Simon Difford

Categories Drink

Time 2m

Yield 1

Number Of Ingredients 6

Ingredients

30 ml Cognac (brandy)
30 ml Rum - White/gold 1-3 year old mellow light
20 ml Crème de pêche (peach)
30 ml Brewed cold black breakfast tea
15 ml Lemon juice (freshly squeezed)
10 ml Sugar syrup (rich) 2 sugar to 1 water

Steps:

SHAKE all ingredients with ice and strain into ice-filled glass

Nutrition Facts : Calories 220 calories

FISH HOUSE PUNCH

Fish House Punch image

Provided by Food Network

Categories beverage

Time 10m

Yield 18 to 20 servings

Number Of Ingredients 7

Ingredients

1 cup superfine sugar
1 1/2 cups fresh squeezed lemon juice
1/2 cup orange juice
One 750-milliliter bottle Jamaican dark rum
12 ounces clear rum
1 liter chilled ginger ale
Fresh peach slices, for garnish

Steps:

Combine the sugar, lemon juice, orange juice and 4 cups chilled water together in a large punch bowl, and stir to dissolve the sugar. Pour in the rums, ginger ale, and peach slices. Add some ice to chill.

FISH HOUSE PUNCH

fish house punch image

this is very potent! if you need to dilute it use cold black tea (traditional) or club soda to give it some sparkle. this is from gourmet

Provided by chia2160

Categories Punch Beverage

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sugar
3 1/2 cups water
1 1/2 cups lemon juice
1 (750 ml) bottle jamaican dark rum
12 ounces cognac
2 ounces peach brandy
lemon slice (to garnish)
lime slice (to garnish)

Steps:

mix sugar and water together until sugar dissolves.
add remaining ingredients in a large bowl or pot.
serve in pitchers with ice and lemon/lime slices.

Nutrition Facts : Calories 248.7, Sodium 2.7, Carbohydrate 23.1, Fiber 0.1, Sugar 20.9, Protein 0.1

FISH HOUSE PUNCH

Fish House Punch image

George Washington was partial to the legendary Fish House Punch, introduced in 1732 at the Schuylkill Fishing Club in Philadelphia. Recipe from Chow. Chill time is cook time.

Provided by Cucina Casalingo

Categories For Large Groups

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup superfine sugar
5 cups water
3 cups dark rum
3 cups fresh lemon juice
3 cups brandy or 3 cups cognac
1 pint peach brandy
2 peaches, peeled and sliced

Steps:

Pour the sugar, water, rum, lemon juice, brandy, and peach brandy into a large bowl over a large disk of ice.
Stir until blended, and refrigerate for 1 hour.
Add the peach slices to float, and serve in chilled glasses.

Nutrition Facts : Calories 217.5, Sodium 2.2, Carbohydrate 11.6, Fiber 0.3, Sugar 9.2, Protein 0.2

GAME DAY FISH HOUSE PUNCH

Game Day Fish House Punch image

Don't get pulled away from the big game to play host -- prepare a batch of fish house punch from Lawrence Green of Minetta Tavern before guests arrive.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 10

Ingredients

1 3/4 cups demerara sugar
4 1/4 cups freshly squeezed lemon juice
2 (750 mL) bottles aged rum, preferably Old New Orleans
1/2 (750 mL) bottle Cognac VS
1/2 (1 liter) bottle whiskey, preferably Jack Daniels
1/2 cup plus 1 1/2 teaspoons peach schnapps or brandy
1/2 cup plus 1 1/2 teaspoons apple juice
10 dashes Peychaud bitters
Large ice cubes, for serving
Lemon slices, for garnish (optional)

Steps:

In a large saucepan bring 1 3/4 cups water and sugar to a boil over medium-high heat; cook, stirring, until sugar is dissolved. Remove from heat and let cool to room temperature.
Transfer sugar mixture to a large container. Add 8 1/2 cups water, lemon juice, rum, Cognac, whiskey, peach brandy, apple juice, and bitters; stir to combine. Add a large block of ice. Let stand in a cool place for 1 hour before serving.
Serve punch in rocks glasses over ice; garnish with a lemon slice if desired.

FISH HOUSE PUNCH

Fish House Punch image

Yield

Makes about 40 servings if tea is included, 32 without tea.

Number Of Ingredients 9

Ingredients

3 cups lemon juice
1 cup superfine sugar
Block of ice
1 1/2 quarts brandy
1 pint peach brandy
1 pint rum
1 quart club soda
1 quart strong cold black tea (optional)
Fruits in season

Steps:

Place the lemon juice and sugar in a punch bowl and stir until sugar is dissolved. Add a large block of ice, brandy, peach brandy, rum, club soda, tea (if you wish) and stir well. Decorate with fruits in season. Serve in 4-ounce punch glasses.

FISH HOUSE PUNCH

Fish House Punch image

This was first made in the 18th century at the Fish House Club on the Schuylkill River, near Philadelphia. The recipe is from Harriet Lembeck's revision of "Grossman's Guide to Wines, Beers, and Spirits." She got it from the "Philadelphia Cook Book of Town and Country."

Provided by Frank J. Prial

Time 2h

Number Of Ingredients 6

Ingredients

3/4 pound loaf sugar
1 to 2 quarts water (not from the Schuylkill)
1 quart lemon juice
2 quarts Jamaican rum
1 quart Cognac
4 ounces peach liqueur

Steps:

Dissolve the sugar in the water in a punch bowl. Add the lemon juice, then the other ingredients. Add a four-pound block of ice to the bowl and let it melt for two hours. This makes up to two gallons if you can wait until all the ice has melted.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 34 grams

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