Fish House Punch

An old-school punch that's cool again
47 Ratings
100% would make again
Fish House Punch
Photo: Dave Katz/Tasting Table

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.

Fish House Punch

Recipe adapted from Jim Meehan, Tasting Table Drinks Editor

Yield: 16 to 18 servings

Prep Time: 15 minutes, plus 1 hour chilling time

Cook Time: N/A

Total Time: 15 minutes, plus 1 hour chilling time


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


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.

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