December 17, 2014

Fish House Punch for a Party

Fish House Punch | The Naptime Chef

Today I am here to talk punch. Punch is always a welcome addition to any party. It is a nice break from regular bar drinks and a pretty punch bowl always adds to any festive atmosphere. At our party earlier this month I served huge batches of Fish House Punch from my grandmother’s punch bowl which was on loan from my parents. It is an old-school punch recipe from Philadelphia that my parents served at their own Christmas soirees. Let me tell you, there are some stories from those events that are still being told three decades later! As you might guess, a lot of those stories stared with this punch. It goes down smooth, lights up your cheeks, and creeps up on you. Don’t be surprised if you throw off your shoes and start dancing the night away after two glasses.

I don’t have any major secret technique to making this punch. It really is as simple as it gets. Of course, it is a little alarming to empty an entire handle of dark rum in to a punch bowl but, eh, what the hell. It is a party, after all. My favorite review if it is from this article in Esquire:

“This refreshing tipple is so tasty that you’ll want to put away a quart of it, and so strong that after you do you’ll forget where your pants are — even if you happen to still be wearing them, which is by no means certain.”

That says it all, don’t you think?

Fish House Punch for a Party

Rating: 51

Prep Time: 10 minutes

This is adapted from the old Fish House Punch recipe that is round all over the web. I like this version from Esquire the best. Remember, it is strong! Enjoy!

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  • 1 ½ cup superfine sugar
  • 2 quarts cold water
  • 1 quart lemon juice
  • 2 quarts dark rum
  • 1 quart cognac
  • 4 ounces peach brandy
  • One ice ring (Freeze water in a bundt pan or small mixing bowl, add enough cranberries to float to the top and a shot of grenadine for color)


  1. In a large punch bowl: Stir together the water and sugar until all the sugar has dissolved. Stir in the lemon juice. Then, stir in the rum, cognac, and brandy. Allow the mixture to sit at room temperature for one hour. Then add the ice ring and serve.


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