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    Fish House Punch


    Source of Recipe


    Internet

    List of Ingredients




    1-1/2 cups superfine sugar
    1 quart fresh lemon juice
    2 quarts 100-proof Jamaica rum OR substitute 80-proof light or dark rum
    2 quarts cold water
    4 ounces peach brandy
    1 quart cognac
    A block of ice
    1 cup sliced, peeled peaches, fresh, frozen or canned (optional)

    A 2-gallon punch bowl
    Punch cups

    Place the sugar and lemon juice in the punch bowl and stir with a muddler or bar spoon to dissolve the sugar thoroughly.

    Add the rum, water, peach brandy and cognac, stir to combine the ingredients, and allow the punch to "ripen" at room temperature for at least 2 hours, stirring occasionally.

    Put the solid block of ice in the bowl and garnish, if you like, with sliced peaches. Serve in punch cups.

    Makes 1-1/2 gallons

    Recipe
 

 

 

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