Ingredients
- 350 ml Dark rum
- 250 ml Cognac
- 125 ml Peach brandy
- 250 ml Lemon juice
- 250 ml Sugar syrup
- 500 ml Black tea
- Garnish Lemon wheels
- Garnish peach slices
Preparation
- Combine all ingredients in a punch bowl.
- Add a large block of ice and stir.
- Serves approximately 12.
Origin Story
Fish House Punch has its roots in the 18th century, originating from the Fish House in Philadelphia, where it was served at social gatherings. This punch is a blend of rum, cognac, and fruit juices, reflecting the colonial era's penchant for communal drinking.
