Lemon peels rubbed with sugar until they release their oil, rich Jamaican rum, cognac and a soft peach note, all poured over one massive block of ice. It tastes gentle and fruity, which is exactly why it has a reputation for sneaking up on people.
4.4Editors’ rating
Taste4.5
Balance4.4
Easy to make2.6
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Garnish: Grated nutmeg and lemon wheels · Ice: One large cube
Method
The day before, freeze water in a large bowl or loaf tin to make an ice block.
Peel the lemons, avoiding the white pith, and muddle the peels with the sugar in the punch bowl; leave for at least 3 hours.
Add the boiling water and stir until the sugar is dissolved, then add the lemon juice and remove the peels.
Stir in rum, cognac, peach brandy and cold water and chill.
Before serving, add the ice block, grate nutmeg over the top and ladle into punch cups.
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Watch it made
Fish House Punch
Taste
Bright lemon and fragrant citrus oil, deep molasses from Jamaican rum, cognac warmth and a soft stone fruit finish. Smooth but potent.
History and origin
Fish House Punch is tied to the Schuylkill Fishing Company, a Philadelphia gentlemen's club founded in 1732 and often described as one of the oldest social clubs in the English-speaking world. The punch has been associated with the club for generations, although the exact date it was first made is not known.
It is a textbook example of eighteenth-century punch: citrus, sugar, spirits and water, with an oleo saccharum of lemon peel and sugar giving it depth. Early recipes vary in proportions, and peach brandy in the old sense was a dry distilled spirit, so many modern bartenders use a real peach brandy or mix peach liqueur with extra cognac to keep the balance.
Bartender tips
The oleo saccharum is the secret: the longer the peels sit in the sugar, the more aromatic the punch.
If you only find sweet peach schnapps, reduce the sugar by a quarter.
Serve small portions: the punch is around 14 percent ABV even after dilution.
Variations
Easy twist: sparkling
Replace a third of the cold water with chilled sparkling wine just before serving.
Tea version
Many old punch recipes use cold black tea instead of part of the water for extra tannin and depth.
Frequently asked questions
How many people does it serve?
The batch makes roughly 4 litres, about 25 to 30 small cups.
What is an oleo saccharum?
An oily syrup made by leaving citrus peels in sugar, which draws out the essential oils.
Can I prepare it ahead?
Yes, mix it a day ahead without ice and keep it cold; add the ice block only at serving time.
