Philadelphia Fish House Punch

Course: Cocktails

Cuisine: American, Colonial America

Keyword: Fish House Punch, Philadelphia Fish House Punch

Servings: servings

Calories: 150kcal

Author: Schuylkill Fishing Co by way of Mrs. Gracey

Philadelphia Fish House Punch recipe is almost 300 years old. Make famous in colonial Philadelphia, this delicious spirit is a taste of the past. Also called Tavern Punch, this is a must make recipe for America's 250th!

Print Recipe

Ingredients

1 cup fresh squeezed lemon juice, set aside in a small container. However FIRST, clean the lemons and peel them. Approximately 5-6 lemons. A little more if you like lemon flavor
1 cup sugar (see note) I prefer sugar in the raw or Demerara sugar for this to be closer to the original, but white sugar works as well
1 cup boiling water
6 oz peach brandy the best you can find
8 oz Dark Jamacian rum I use Myers
10 oz Cognac
3 cups cool water

Instructions

Squeeze enough lemons to yield 1 cup (or a smidge more) of their juice. First, scrub lemons clean, peel and then squeeze. It's just easier that way. Place peels into a medium pot (large enough to hold over half gallon) and place lemon juice in a mason jar or sealed container. Refrigerate until needed.
Pour sugar and boiling water over the lemon peels. Stir until sugar is dissolved. Alternatively, you can add the peels, sugar and 1 cup of water to a pot and heat JUST until sugar dissolves.
Allow mixture to sit 8 hours or overnight in the fridge.
When ready to complete Philadelphia Fish House Punch, first remove the lemon peels from the mixture by straining it or removing peels with tongs.
To the pot add the brandy, rum, cognac and cool water. Wisk or stir till combined. Taste and adjust.
Place Fish House Punch into large mason jars or similar glass container until ready to enjoy. Keep refrigerated.
Philadelphia Fish House Punch was traditionally served in a large punch bow with a block of ice to keep it chilled. You can also serve over a large ice cube in rocks glasses (or similar).
This will keep a month or longer in your fridge.
This makes about 16 4oz servings.

Notes

Nutritional information is approximate as it will vary by brand spirits used.

Keeps in a sealed jar in the fridge for a month or longer.

Serve in a large punch bowl, or glass dispenser beverage container with blocks of ice. Or serve over a large ice cube or two in a rocks or vintage glass.

Nutrition