FISH HOUSE PUNCH

Name: FISH HOUSE PUNCH
Prep time: 5 min
Total time: 5 min
Yield: 60 (4oz) servings
Ingredients: 3/4 lb sugar; 1 bottle lemon juice; 2 bottle jamaican rum; 1 bottle cognac; 2 bottle water; 1 wine glass full of peach cordial; 1 big cake of ice

By Stormy Stewart
@karlyn255

This recipe was served in the late 1700's By the Rhode Island colonists after a great hall

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

60 (4oz) servings

Prep:

5 Min

Ingredients

3/4 lb

sugar
1 bottle

lemon juice
2 bottle

jamaican rum
1 bottle

cognac
2 bottle

water
1

wine glass full of peach cordial
1

big cake of ice
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How to Make FISH HOUSE PUNCH

Step-by-Step

Completely dissolve sugar in a little water, in large medal wash tub if you want to be authentic. Or in punch bowls.
Add lemon juice, Jamaican rum, cognac, water and peach cordial.

Put a big cake of ice in the punch bowl.

Let Punch stand about 2 hours, stirring occasionally.
In winter, when ice melts more slowly, more water may be used; in summer less. The melting of the ice dilutes the mixture sufficiently
Makes about 60 4-ounce glasses

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