Fish House Punch

Pro tips

• Chill all ingredients before mixing; serve over a large block or crushed ice to slow dilution.
• Juice fresh lemons only—bottled lemon juice will muddy the bright, citrus-forward flavor.
• If using strong tea, brew it to full strength and cool completely to avoid cloudiness.
• Taste and adjust sweetness before serving; powdered sugar dissolves faster than granulated in cold liquid.

Substitutions

• Peach brandy → cognac or regular brandy (loses peach nuance; adds dryness)
• Light rum → dark or spiced rum (changes color and adds molasses notes)
• Strong tea → additional club soda (removes tannin complexity but keeps punch lighter)

Storage & make-ahead

Store batched punch (without soda) in a sealed container up to 24 hours refrigerated. Add club soda and ice immediately before serving.

Equipment

large pitcher or punch bowl · fine strainer or cheesecloth (if using loose tea)

Can I make Fish House Punch without alcohol?

No—the brandy and rum are essential to the recipe. You could make a non-alcoholic lemonade by substituting the spirits with more tea and sugar, but it won't be authentic Fish House Punch.

Do I have to add the tea?

The recipe marks tea optional. It adds subtle tannins and color; omit it for a brighter, lighter punch.

How far in advance can I batch this?

Mix all ingredients except club soda up to 24 hours ahead. Add soda just before serving to preserve carbonation.

What's the alcohol content?

This is a strong punch—roughly 12–15% ABV depending on dilution. Serve in small cups and always provide non-alcoholic options.

How much does one batch serve?

This recipe yields approximately 12–16 servings (4–5 oz cups) depending on dilution and ice.