The name is self-explanatory. It must be a house punch at a restaurant named Fish House, right? I was a little mystified by the ingredients. It teeters between a rich dark rum punch of colonial times and a fresh, bright summer punch for beach drinking.
In practice, when you add as much water as dark rum and basically make lemonade in the punch bowl, you are making a summer punch that is very drinkable and more than a little suggestive of summer peaches.
- 2 liters dark rum (Pampero used)
- 1 liter cognac (Martell VS used)
- 4 oz. peach brandy (Bird Dog peach whiskey used)
- 1 liter lemon juice
- 2 liters bottled spring water
- peach slices
Add sugar, lemon juice, and spring water to a large punch bowl. Stir to dissolve the sugar, then add rum and brandies. Refrigerate at least an hour before serving. Then add large block ice and peach slices for garnishes.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com