Jersey City Fish House Punch Recipes
FISH HOUSE PUNCH
Tea tannins and lemon juice dry and sour this cognac and rum-laced punch with rich peach liqueur balancing and adding fruit appeal.
Provided by Simon Difford
Categories Drink
Time 2m
Yield 1
Number Of Ingredients 6
Steps:
- SHAKE all ingredients with ice and strain into ice-filled glass
Nutrition Facts : Calories 220 calories
FISH HOUSE PUNCH
Provided by Food Network
Categories beverage
Time 10m
Yield 18 to 20 servings
Number Of Ingredients 7
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.
JERSEY CITY FISH HOUSE PUNCH
This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Laird’s AppleJack and got something fantastic as a result. We use all seasonal fruits for this-a beautiful feature that also makes it extra tasty.
Provided by Jason Kosmas
Yield Makes 5 3/4 quarts
Number Of Ingredients 10
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.
FISH HOUSE PUNCH
George Washington was partial to the legendary Fish House Punch, introduced in 1732 at the Schuylkill Fishing Club in Philadelphia. Recipe from Chow. Chill time is cook time.
Provided by Cucina Casalingo
Categories For Large Groups
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 217.5, Sodium 2.2, Carbohydrate 11.6, Fiber 0.3, Sugar 9.2, Protein 0.2
FISH HOUSE PUNCH
This was first made in the 18th century at the Fish House Club on the Schuylkill River, near Philadelphia. The recipe is from Harriet Lembeck's revision of "Grossman's Guide to Wines, Beers, and Spirits." She got it from the "Philadelphia Cook Book of Town and Country."
Provided by Frank J. Prial
Time 2h
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 34 grams
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