Fish House Punch

The various recipes for this punch all stem from that first served in 1732 by Captain Samuel Morris at the 'State in Schuylkill', a social club on the Schuylkill River, Philadelphia, USA. Members would meet at the Fish House, fry their fish and drink the punch -- they still do.

Ingredients

Servings: 16

• 14 cl lemon juice 75 g caster sugar
• 30 cl cognac or brandy
• 14 cl peach brandy 14 cl dark rum
• 1 litre sparkling water

Instructions

Combine and chill for minimum 2 hours, acid water when ready to serve. Add slices of lemon.

Alcohol Content: 1.3 units

Glass Type: Wine Glass