Fish House Punch

Fish House Punch
Photo by Romulo Yanes

Ingredients

  • 1 1/2-gallon cardboard juice or milk carton, top (spout) end cut off
  • 3 ½ cups water
  • 2 ounces peach brandy
  • 1 ½ cups fresh lemon juice
  • 1 cup sugar
  • lemon slices
  • 1 750-ml bottle Jamaican amber rum
  • + 1 more ingredients
    • 12 ounces Cognac

To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below). Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours. Put ice block in a punc...

View full recipe at Epicurious

Comments

Variations on Fish House Punch

  • Fish House Punch
    • Block of ice
    • 1 cup superfine sugar
    • Fruits in season
    • 1 pint rum
    • 3 cups lemon juice
    • 1 pint peach brandy
    • 1 quart strong black tea
    • 1 1/2 quarts brandy


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