Game Day Fish House Punch Recipes

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:

• 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

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.

TRADER VIC'S FISH HOUSE PUNCH.

Steps:

• Dissolve the sugar in a little water.
• Add the remaining ingredients to a large punch bowl.
• Add a 10 pound cake of ice. I told you a LARGE punch bowl right?.
• Let stand 2 hours before serving.
• Stir occasionally.
• Keep the brother in law away from it before serving and don't send him to stir it.
• Serves 20 to 25.
• And stay away from Fireworks afterward.

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:

• Place the lemon juice and sugar in a punch bowl and stir until sugar is dissolved. Add a large block of ice, brandy, peach brandy, rum, club soda, tea (if you wish) and stir well. Decorate with fruits in season. Serve in 4-ounce punch glasses.

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.

GOURMET MAGAZINE 1950'S FISH HOUSE PUNCH

Steps:

• Dissolve 3/4 pound of sugar with just enough water for the purpose, add 1 quart lemon juice, and let these steep together for about 1 hour.
• In a separate container, preferably a large jug, blend 2 quarts Jamaica rum, 1 quart cognac, and 4 ounces peach brandy, diluted with about 1 1/2 quarts water. Cover the jug tightly to prevent evaporation and let the liquors steep.
• Merge these two mixtures in a punch bowl containing a large block of ice. With an occasional gentle stir, let them brew for 2 hours. Taste for strength; if insufficiently diluted, add water. On a warm day, the melting ice will need little assistance if any. In wintry weather, it might need a quart.