Philadelphia Fish House Punch Recipe
The story goes that in pre-revolutionary Philadelphia the result of
trading with the Caribbean countries brought to the colonies great quantities of rum and
lemons. There were no restaurants (as we know them) in those days, just inns and fish
houses. Lunch was a busy time and the fish houses kept punch bowls of Fish House Punch in
their outer foyers to amuse their clientele until they were seated. We serve it in place
of cocktails at our annual Christmas dinners.
I made a huge bowl of it at our home for about forty guests who
attended the second Combat! reunion and whom we entertained on the last Sunday
Online sources for kitchenwares:
Large punch bowl
1.5 lbs. sugar
12 C. bottled water
6 C. lemon juice (bottled)
1 lemon, sliced
2 bottles Jamaica rum
2 bottles white rum
1 C. peach flavored brandy
Dissolve sugar in water and lemon juice. Add liquors, cover punch bowl
with plastic wrap and let it sit for three or four hours. Just before serving, add a block
of ice and float the lemon slices for garnish.
*Note: I make my own ice blocks by filling two 1-pound coffee cans with bottled
water and freezing them several days ahead, then unmolding them and keeping them in the
freezer until ready for use.