Fish House Punch

An old-school punch that's cool again

Nearly 300 years old now, this recipe fell out of favor as ingredients like Wedderburn- and Plummer-style Jamaican rums and peach brandy fell to the wayside. Thanks to classicists like Smith & Cross importer Eric Seed and craft distillers, such as Peach Street in Colorado, the Fish House Punch can be prepared in all its old-school glory.

Recipe adapted from Jim Meehan, Tasting Table Drinks Editor

Fish House Punch
4.5 from 47 ratings
Learn how to make mixologist Jim Meehan's modern take on the classic Fish House Punch.
Prep Time
15
minutes
Cook Time
0
minutes
Servings
16
to 18 servings
Total time: 15 minutes
Ingredients
  • One 750-ml bottle Smith & Cross rum
  • 25 ounces water
  • 1½ cups simple syrup (equal parts sugar and water, boiled until the sugar dissolves)
  • 6 ounces peach brandy (such as Peach Street Distillers)
  • 6 ounces fresh lime juice
  • 1½ cups fresh lemon juice
  • Ice block
  • Lime twist, for garnish
Directions
  1. In a bunch bowl or pitcher, combine all ingredients minus the ice and lime, and chill in the fridge for 1 hour before serving. Place one large block of ice into the bowl to keep the punch cold.
  2. Serve the punch in chilled punch cups filled with ice. Garnish with a lime twist and serve.
Nutrition
Calories per Serving 199
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 22.5 g
Dietary Fiber 0.4 g
Total Sugars 20.1 g
Sodium 17.9 mg
Protein 0.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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