Best Fish House Punch Recipes

FISH HOUSE PUNCH

Steps:

• Combine the sugar, lemon juice, orange juice and 4 cups chilled water together in a large punch bowl, and stir to dissolve the sugar. Pour in the rums, ginger ale, and peach slices. Add some ice to chill.

FISH HOUSE PUNCH

Steps:

• Dissolve the sugar in the water in a punch bowl. Add the lemon juice, then the other ingredients. Add a four-pound block of ice to the bowl and let it melt for two hours. This makes up to two gallons if you can wait until all the ice has melted.

FISH HOUSE PUNCH

Steps:

• mix sugar and water together until sugar dissolves.
• add remaining ingredients in a large bowl or pot.
• serve in pitchers with ice and lemon/lime slices.

FISH HOUSE PUNCH

Steps:

• Pour the sugar, water, rum, lemon juice, brandy, and peach brandy into a large bowl over a large disk of ice.
• Stir until blended, and refrigerate for 1 hour.
• Add the peach slices to float, and serve in chilled glasses.

FISH HOUSE PUNCH WITH LIME

Steps:

• Pour the lemon and lime juices into a large punch bowl. Add the brown sugar and gently stir until dissolved. Slowly add the rums and the brandy, stirring constantly. Slip in a large block of ice and chill for at least an hour, stirring occasionally. Add ice if necessary.

GAME DAY FISH HOUSE PUNCH

Steps:

• In a large saucepan bring 1 3/4 cups water and sugar to a boil over medium-high heat; cook, stirring, until sugar is dissolved. Remove from heat and let cool to room temperature.
• Transfer sugar mixture to a large container. Add 8 1/2 cups water, lemon juice, rum, Cognac, whiskey, peach brandy, apple juice, and bitters; stir to combine. Add a large block of ice. Let stand in a cool place for 1 hour before serving.
• Serve punch in rocks glasses over ice; garnish with a lemon slice if desired.

FISH HOUSE PUNCH

Steps:

• To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
• Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
• Put ice block in a punch bowl and pour punch over it.

PHILADELPHIA FISH-HOUSE PUNCH

Steps:

• Peel 3-4 lemons (you want large pieces with little to no pith) and *thoroughly* muddle with the sugar. Add 2 pints hot water to dissolve the sugar, then remove lemon peels. Squeeze the lemons and add 1 pint lemon juice. Add the liquor and the additional 4 pints water. Stir and serve chilled, with a large block (~8 in. diameter) of ice in the punch bowl. (To make a clear ice block, freeze water in an insulated cooler over two nights, then saw or chip it into the right size.) Makes 10 pints at ~12% ABV

PHILADELPHIA KENTUCKY-STYLE FISH HOUSE PUNCH

Steps:

• Combine the peach liquor, lemon juice and half the bourbon in a large pitcher. Taste. Does it need more bourbon? Add the rest. Top with club soda. Start drinking.

PHILADELPHIA FISH HOUSE PUNCH

Steps:

• Arrange 2 cups sliced fresh (or frozen, thawed) peaches and 12 thyme sprigs along the bottom of a 10-12-cup Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine 1 1/4 cups sugar and 1 1/4 cups water in a jar; cover and shake to dissolve to make simple syrup. DO AHEAD: Ice ring and simple syrup can be made 2 weeks ahead. Keep ice ring frozen. Chill simple syrup. Pour simple syrup into a large wide container or a punch bowl. Add 1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate), 2 cups Cognac, 1 1/2 cups fresh lemon juice, and 1 cup peach liqueur (such as Bols). Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.

JERSEY CITY FISH HOUSE PUNCH

Steps:

• Prepare the decorative ice block, allowing a few hours for freezing.
• Combine the fruits in a large punch bowl and add the rum, AppleJack, juice, water, and liqueur. Refrigerate for at least 4 to 5 hours. Just before serving, add the decorative ice block.

PHILADELPHIA FISH HOUSE PUNCH (PENNYSLVANIA)

Steps:

• Fill a cocktail shaker halfway with ice.
• Add the rum, peach brandy, maraschino liqueur, green tea, lemon juice and simple syrup. Shake vigorously, then strain into a punch cup filled half way with crushed ice.
• Shake until chilled and strain into a glass filled halfway with crushed ice. Garnish with half a lemon slice and a sprig of mint.
• NOTE: To make simple syrup, combine ½ cup of sugar and ½ cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cool completely before using or storing in a glass jar in the refrigerator, where it will keep for up to 4 weeks.