Fish House Punch

This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for — feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve…

Rum and Cognac mix with a muddled sugar and lemon mixture, known as oleo-saccharum, and peach brandy in this classic punch, which dates back to the early 18th century. If you can’t find peach brandy (a dry, high-proof brandy distilled from peaches, not the saccharine peach-flavored liqueur) swap in a fruit eau de vie, such as apricot, plum, apple or pear. While this recipe is written to be served cold, it can also be served warm: Skip the ice block and gently warm the punch in a large…

Learn how to make a single serving of the iconic Philadelphia Fish House Punch.

Fish House Punch hails from the Philadelphia area when, in the early 1700’s, a fishing club concocted this drink, or so the story goes. We first had Fish House Punch in Charleston, SC when we were just dating, and Ryan figured out how to recreate it after a few tries. This is a cocktail that he likes to make when we have a group of friends over for dinner. It is strong, so be careful! We like to serve it in teacups.

A party in a glass – from 1732 Need a cooling, cheering summer refresher? Something you can make in quantity for a crowd? Or just by the gla...

This potent punch is dangerously crowd-pleasing.

Get a taste of a vintage punch. David Wondrich shares the recipe for Fish House Punch, a Philadelphia classic with plenty of brandy and rum.

Bobby Flay Steak * Atlantic CityCocktail historians Paul Harrington and Laura Moorhead trace this cocktail back to 1732, when Philadelphia's Schuy...

Get a taste of a vintage punch. David Wondrich shares the recipe for Fish House Punch, a Philadelphia classic with plenty of brandy and rum.

This cocktail recipe is made for lazy summer afternoons (or—when heated and mulled—lazy, winter weekends).