Brandy Cognac Jamaican Rum Punch Bowl Rum

#17 Philadelphia Fish House Punch: Baptismal Punch Bowls & America’s 1st Gentleman’s Club

July 2, 2018

This heady and heavy-handed punch is made for lazy summer afternoons (or—when heated and mulled—lazy, winter weekends), so we’d recommend refraining from following a punch bowl up with any sort of plans, angling or otherwise.

An early-known print reference to Fish-House Punch is in “The Cook” (1885):

Fish-House Punch
There’s a little place just out of town,
Where, if you go to lunch,
They’ll make you forget your mother-in-law
With a drink called Fish-House Punch.


Philadelphia Fish House Punch Recipe:

½ CUP SUGAR

2 LEMONS, PEELED AND JUICE RESERVED

2 CUPS BLACK TEA OR WATER, WARM

2 CUPS JAMAICAN RUM

1 CUP COGNAC

¼ CUP PEACH BRANDY

In a large bowl, add sugar and lemon peels, and rub together to release the citrus oils into the sugar. Allow to infuse for at least 30 minutes. Add warm tea (or water) and stir to dissolve sugar. Add rum, Cognac, lemon juice and peach brandy and stir to mix. Add a block of ice to chill, and add smaller pieces of ice for desired dilution. Garnish with lemon wheels studded with whole cloves. Ladle into individual glasses.


Leave us some feedback, and make a bowl to share with your friends at your 4th of July party!

Music: Philadelphia Belongs To Me by The Cats