Author Notes: With the holiday season approaching and punch being the topic of the latest contest, I go back about 30 + years to a lovely Williamsburg-style Christmas party that I hosted and the Fish House punch that I served. So I'm not a huge punch person, but there are two recipes that I keep on hand and serve at a gathering or two each year and maybe I'll see a few more entries that will be saved for upcoming events.
I stole the recipe from a 1975 Williamsburg Cookbook. While the original recipe that I work from calls for 9 lemons, I toss in a couple of limes and a few slices of pineapple to float in the punch bowl. Use your favorite dark rum for the recipe. I've attached a link to a little history of Fish House Punch written in Gourmet 1950's recipes: http://www.gourmet.com/recipes/1950s/1951/07/fish-house-punch
- 4 cups Water
- 1 cup light brown sugar
- 7 lemons, juiced, save rinds for syrup
- 2 limes, juiced and save rinds for syrup
- 1/2 fifth cognac
- 1 fifth dark rum of your choice, 3/4 dark rum and 1/4 spiced rum is a good mix
- 6 tablespoons peach brandy,
- 3 optional 1/2 inch slices fresh cored pineapple slices to float
- 1 peach, pitted and sliced
- large punch bowl packed with crushed ice
- Blend sugar and water, bring to boil low boil for several minutes. Remove from the heat, add the lemon juice and rinds, cool, cover and refrigerate overnight. At serving time have a large bowl of packed crushed ice ready. Remove rinds from syrup, add the pineapple juice and the liquors, blend and pour over crushed ice. Float pineapple and peach slices if you like. Serve in punch cups and offer optional pineapple and peach slices for each cup. Fruit slices are tastier after sitting in the punch bowl for a while, so look for you long lingering punch bowl guests to finish off all of the fruit. Serves 12 to 15
- I have tried a mix of dark rum and spiced rum, but prefer non-spiced rum. I add as much as 6 tablespoons of the peach brandy.