Fish House Punch #1

Fish House Punch #1 image
Serve in
a Collins glass...
1 shot Martell VSOP Médaillon cognac BUY
1 shot Bacardi Carta Oro Rum BUY
¾ shot Crème de pêche (peach) liqueur
¾ shot Freshly squeezed lemon juice
¼ shot Sugar syrup (2 sugar to 1 water)
2 shot Chilled water
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How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

Garnish:

Lemon slice & dust with grated nutmeg

Comment:

This fruit laced mix is neither too sweet, nor too strong. It is perfect.

Origin:

Probably the most famous of all punch recipes this is believed to have originated at a Philadelphia fishing and social club called the ‘State in Schuylkill Fishing Corporation’ which was established in 1732 with a club house built on the banks of Pennsylvania’s Schuylkill River (pronounced Skoo-kul). When the drink was first made here is unknown but drinks historian David Wondrich says the first written reference to the Fish House Punch appeared in 1794.

Others say it was first made in 1848 by Shippen Willing of Philadelphia to celebrate women being allowed into the Fish House for the first time for a Christmas Party. Whatever the origin, as with all traditional punch recipes, this would have originally been mixed in larger quantities and served from a punch bowl. Many modern variations use soda water (club soda) in place of mineral water. The inclusion of peach liqueur is a modern substitute for the traditional barrel-aged peach brandy. However, some believe the Schuylkill original omitted peach entirely.

The following poem may be recited when serving a 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.

More about this cocktail

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