Fish House Punch

Name: Fish House Punch
Prep time: 15 min
Total time: 35 min
Yield: 4 - 6 serving(s)
Ingredients: Peel from 1 lemon plus 1/2 cup juice, plus slices for serving; 1/2 c. sugar; 2 c. amber rum; 1 c. Cognac; 1/4 c. peach brandy; 2 c. black tea, at room temperature

Keep this flavorful punch on hand for summer days by the lake.

By Charlyne MattoxPublished: Jun 20, 2021

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Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

Sunny days by the water aren’t complete without a glass of this classic American concoction!

The drink’s refreshing blend of rum, cognac, peach brandy, lemon juice, sugar, and water was created at Philadelphia’s first fishing club, the State in Schuylkill, in 1732.

Even America’s first president, George Washington, allegedly celebrated the country’s original colonies with 13 consecutive toasts of the drink at New York’s Fraunces Tavern. Now you can make it yourself—and serve it at your own, private fishing club or home tavern.

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Ingredients

Peel from 1 lemon plus 1/2 cup juice, plus slices for serving
1/2 cup sugar
2 cups amber rum
1 cup Cognac
1/4 cup peach brandy
2 cups black tea, at room temperature

Directions

1. Step 1Combine lemon peel, sugar, and 1/2 cup water in a small saucepan. Simmer over medium heat, stirring occasionally, until sugar is dissolved. Cool to room temperature; discard lemon peel.
2. Step 2Combine lemon juice, rum, Cognac, brandy, tea, and simple syrup in a pitcher. Serve over ice with lemon slices.

Note: For a slightly less stiff drink, add an extra cup black tea.

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