Fish House Punch
A COCKTAIL that can be made for one or is equally delicious as a party punch. The history of this drink dates back to the late 1700s when legend has it, it was first mixed in a Philadelphia fishing and social club on the banks of Pennsylvania’s Shuylkill River (pronounced Skoo-kul). Originally it would have been served with barrel-aged peach brandy but nowadays peach liqueur is used which offers a sweeter edge. Don’t be afraid of the added ingredient of cold tea which is used as a flavouring ingredient and sits in the background to enhance the other flavours.
Add one shot cognac, one shot peach brandy liqueur, one shot light rum, half a shot strong cold tea, one and a half shots freshy squeezed lemon juuice and half a shot gomme sugar syrup to an ice filled shaker tin. Shake and strain into a short glass and top up with soda water.
For a punch simply increase the ingredients by number of guests and pour into a large bowl over ice. It’s then ready to serve.