Fish House Punch

Pro tips

• Fresh lemon juice is essential—bottled lemon juice will dull the bright citrus notes that define this punch.
• Add carbonated water as the final step and just before serving to preserve carbonation and prevent the punch from going flat.
• Use a large punch bowl with a block of ice rather than individual cubes, which melt faster and dilute the drink.
• Balance is key: taste and adjust the lemon juice or carbonated water ratio to your preference before serving guests.

Substitutions

• Old Mr. Boston Five Star Brandy → any quality brandy or cognac (note: affects depth of flavor)
• Old Mr. Boston Peach Flavored Brandy → peach schnapps or omit entirely (note: lighter result without peach schnapps)
• Old Mr. Boston Imported Rum → dark or spiced rum (note: changes character—use light rum for traditional profile)
• Carbonated Water → ginger ale or sparkling cider (note: adds sweetness and spice)

Storage & make-ahead

Store the mixed base (without carbonated water) in a sealed container in the refrigerator for up to 24 hours. Add carbonated water fresh when serving.

Equipment

punch bowl · bar spoon or stirrer

Can I make Fish House Punch ahead of time?

Yes. Combine brandy, peach brandy, rum, and lemon juice up to 24 hours ahead. Add carbonated water just before serving to maintain fizz.

What ratio of carbonated water should I use?

The recipe calls for 1 quart carbonated water per batch. Adjust to taste—add less for stronger flavor, more for lighter, more refreshing punch.

Can I substitute the peach brandy?

Yes. Use peach schnapps or omit it entirely for a traditional brandy-rum punch. The drink will be less fruity but still balanced.

How do I scale this recipe for a large party?

Double or triple all ingredients proportionally. Keep the base in a pitcher and add carbonated water in batches as guests arrive.

Should Fish House Punch be served cold?

Yes. Chill the brandy, rum, and lemon juice beforehand, and use chilled or ice-cold carbonated water. Serve over ice.