Fish House Punch is a strong, citrus-forward brandy and rum punch dating to 18th-century Philadelphia, traditionally batched and chilled for large crowds. The peach brandy base balances tart lemon juice and optional brewed tea for depth.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide
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Add enough powdered sugar to sweeten lemon juice.
Pour over large block of ice in punch bowl and stir well.
Then add remaining ingredients.
Stir well and decorate with fruits in season.
Makes 40 servings.
Store batched punch (without soda) in a sealed container up to 24 hours refrigerated. Add club soda and ice immediately before serving.
large pitcher or punch bowl · fine strainer or cheesecloth (if using loose tea)
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.
The recipe marks tea optional. It adds subtle tannins and color; omit it for a brighter, lighter punch.
Mix all ingredients except club soda up to 24 hours ahead. Add soda just before serving to preserve carbonation.
This is a strong punch—roughly 12–15% ABV depending on dilution. Serve in small cups and always provide non-alcoholic options.
This recipe yields approximately 12–16 servings (4–5 oz cups) depending on dilution and ice.
