Schuylkill River Punch Recipes

FISH HOUSE PUNCH

Fish House Punch image

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

Ingredients

30 ml Cognac (brandy)
30 ml Rum - White/gold 1-3 year old mellow light
20 ml Crème de pêche (peach)
30 ml Brewed cold black breakfast tea
15 ml Lemon juice (freshly squeezed)
10 ml Sugar syrup (rich) 2 sugar to 1 water

Steps:

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

Nutrition Facts : Calories 220 calories

SCHUYLKILL RIVER PUNCH

Schuylkill River Punch image

DH made this cocktail for me a few nights ago and I really enjoyed it. It's from my Food & Wine "Cocktails 2006" book and is credited to Jake's Restaurant in Philly. According to the book, Jake's Restaurant makes this drink with Sailor Jerry, a spiced rum flavored with cherry and vanilla.

Provided by Dr. Jenny

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

ice
1 1/2 ounces spiced rum
1/2 ounce Cointreau liqueur (or other triple sec)
2 1/2 ounces fresh orange juice
2 1/2 ounces pineapple juice
1/4 ounce grenadine
1 orange wedge, for garnish
1 maraschino cherry, for garnish

Steps:

Fill a cocktail shaker with ice.
Add all of the remaining ingredients except the orange wedge and cherry and shake well.
Strain into an ice-filled highball glass.
Garnish with the orange and cherry.

Nutrition Facts : Calories 196.2, Fat 0.2, Sodium 4.7, Carbohydrate 23.5, Fiber 0.5, Sugar 18.4, Protein 0.8

FISH HOUSE PUNCH

Fish House Punch image

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

Ingredients

3/4 pound loaf sugar
1 to 2 quarts water (not from the Schuylkill)
1 quart lemon juice
2 quarts Jamaican rum
1 quart Cognac
4 ounces peach liqueur

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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