Fish House Punch
Cognac, rum and peach with lemon and tea. Philadelphia's 1732 punch.
Built in glass · Rocks glass · Easy · about 2 minutes · about 14% ABV
Ingredients
- 30 ml Cognac
- 30 ml Dark rum
- 15 ml Peach schnapps
- 25 ml Fresh lemon juice
- 20 ml Sugar syrup
- 60 ml Brewed black tea
- Lemon wheel (garnish)
Method
- Ice the glass
- Pour 30 ml cognac into the glass
- Pour 30 ml dark rum into the glass
- Pour 15 ml peach schnapps into the glass
- Add 25 ml fresh lemon juice
- Pour 20 ml sugar syrup into the glass
- Pour 60 ml brewed black tea into the glass
- Garnish
Tip
Make a big batch and chill it over one large block of ice.
About the Fish House Punch
Created in 1732 at the State in Schuylkill, a Philadelphia fishing club. It is one of America's oldest recorded mixed drinks.
The punch family. Punch is the ancestor of the cocktail. British sailors and East India Company traders were drinking it by the early 1600s, mixing spirit, citrus, sugar, water and spice in big bowls. The name is often traced to a Hindi word for "five", after its five ingredients, though this is debated.
Fish House Punch FAQ
What's in a Fish House Punch?
30 ml cognac, 30 ml dark rum, 15 ml peach schnapps, 25 ml fresh lemon juice, 20 ml sugar syrup, 60 ml brewed black tea, garnished with lemon wheel.
How strong is a Fish House Punch?
About 14% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Fish House Punch?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Fish House Punch in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
