Fish House Punch is a potent, citrus-rich batch cocktail dating to 18th-century Philadelphia, combining brandy, light rum, and peach liqueur with fresh lemon juice and optional tea. It's traditionally served chilled in a large bowl for groups.
Recipe Source
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Juice of 1 dozen Lemons
Add enough powdered sugar to sweeten.
Pour over large block of ice in punch bowl and stir well.
1 1/2 liters Brandy
1 liter Peach-Flavored 16 oz.
Carbonated Water
Strong Tea (optional)
Stir well and decorate with fruits in season.
Serve in punch glasses.
Prepare the brandy, rum, peach liqueur, and lemon juice mixture up to 24 hours ahead and refrigerate in a sealed container. Add carbonated water and tea immediately before serving.
Fish House Punch originates from the Schuylkill Fishing Company of Philadelphia, a colonial-era gentlemen's club, dating back to the 1700s. It became a signature recipe passed down through hospitality traditions.
Yes. Mix the brandy, rum, peach liqueur, and lemon juice up to 24 hours ahead; refrigerate. Add carbonated water and tea just before serving to preserve carbonation and prevent dilution.
Light or white rum works best to avoid overpowering the brandy and peach flavors. Avoid dark or spiced rum unless you prefer a heavier profile.
Yes. Strong brewed tea (cooled) adds subtle tannins and depth, but the punch works well without it if you prefer a cleaner citrus-forward taste.
Serve chilled in a large punch bowl filled with ice. Garnish with lemon wheels or slices. Ladle into small cups or punch glasses for individual servings.
