fish house punch
This recipe was served in the late 1700's By the Rhode Island colonists after a great hall
prep time
5 Min
cook time
method
---
yield
60 (4oz) servings
Ingredients
- 3/4 pound sugar
- 1 bottle lemon juice
- 2 bottles jamaican rum
- 1 bottle cognac
- 2 bottles water
- 1 - wine glass full of peach cordial
- 1 - big cake of ice
How To Make fish house punch
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Step 1Completely 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.
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Step 2In 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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