Fish House Punch

Pro tips

• Chill all spirits and glassware beforehand; add carbonated water and ice only at service to preserve bubbles and cold.
• Squeeze fresh lemon juice daily—bottled juice dulls the citrus brightness that balances the spirits.
• Brew tea strong (3–5 minutes) and cool completely before mixing to avoid cloudiness and off-flavors.
• Taste a small batch first; adjust lemon-to-spirit ratio before committing to the full volume.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or quality French brandy (higher cost, more refined notes)
• Old Mr. Boston Peach Brandy → peach schnapps or peach liqueur (drier result; reduce slightly to avoid over-sweetness)
• Strong Tea → cold brewed black tea or omit entirely (omission yields brighter, less complex punch)

Storage & make-ahead

Combine spirits, lemon juice, and tea in a pitcher and refrigerate up to 24 hours; add carbonated water and fresh ice immediately before serving.

Can you make Fish House Punch ahead of time?

Yes—combine all spirits, lemon juice, and tea up to 24 hours ahead. Add carbonated water just before serving over ice to maintain fizz.

What type of rum works best?

Dark or aged rum (like Myers's or Appleton) provides traditional depth; avoid light rum, which loses character in the blend.

Is the tea essential?

No—it's optional but recommended. Strong brewed tea adds tannin and subtle flavor; omit if you prefer a purely fruit-forward punch.

How much does this recipe yield?

Approximately 25–30 servings (4 oz cups), depending on dilution with ice and carbonated water at serving time.

Can you scale this recipe down?

Yes—divide all measurements by 4 or 6 for a smaller batch, maintaining the same spirit ratios for consistent flavor.