There’s something festive and nostalgic about Fish House Punch. With its juicy peach flavor, citrusy zing, and a warm kick from brandy and rum, this classic punch has been a crowd-pleaser for centuries. It’s bold, fruity, and just the thing for summer barbecues, holiday parties, or any time you want to bring people together over a drink that feels a little special.
Fish House Punch
I’ve made this punch more times than I can count-especially for backyard get-togethers-and I’ve picked up a few tricks along the way to help you get it just right.
What You’ll Need
Servings: Makes about 6-8 servings
Prep time: 15 minutes (plus 30 minutes for citrus sugar to sit)
Total time: About 45 minutes
Ingredients
– 3 oz (85 g) granulated sugar
– Zest of 2 lemons (use a vegetable peeler to get wide strips)
– 2 oz (60 ml) freshly squeezed lemon juice (about 1-2 lemons)
– 2 oz (60 ml) peach brandy
– 2 oz (60 ml) cognac
– 2 oz (60 ml) dark rum
– 4 oz (120 ml) cold water
– Ice (a large block for the punch bowl, or cubes for individual servings)
Equipment
– Large punch bowl or pitcher
– Vegetable peeler or zester
– Muddler or wooden spoon
– Fine mesh strainer (optional)
– Measuring jigger or small measuring cups
– Serving cups or small glasses
Method
- Make the citrus sugar (oleo-saccharum):
In your punch bowl, combine the lemon zest and sugar. Use a muddler or the back of a spoon to press the zest into the sugar until it starts to look damp and fragrant. Let this sit for at least 30 minutes. This step pulls the natural oils out of the lemon peel and gives the punch its signature bright aroma. - Mix the booze:
Pour the peach brandy, cognac, and dark rum over the citrus sugar. Stir well until the sugar is mostly dissolved. You’ll notice the mixture smelling amazing at this point-sweet, citrusy, and rich. - Add the lemon juice and water:
Stir in the fresh lemon juice and cold water. This helps balance the sweetness and smooth out the strong spirits. - Chill and serve:
Add a large block of ice to the punch bowl. If you don’t have a mold, freeze water in a small mixing bowl the night before. It melts slower than cubes and keeps the punch from watering down too fast. Serve in small glasses over ice if desired.
Tips & Tricks
– Make ahead: You can prep the citrus sugar and mix in the spirits a few hours in advance. Just hold off on adding the water and ice until you’re ready to serve.
– Watch the sweetness: If you’re not into very sweet drinks, start with 2 oz (about 55 g) sugar and taste as you go. You can always add more.
– Substitutions:
– Peach brandy → apricot brandy or peach schnapps
– Cognac → any decent-quality brandy
– Dark rum → light rum for a gentler flavor
– Sugar → honey or agave syrup for a different kind of sweetness
– Lemon juice → lime juice for a tangier twist
Storage
Got leftovers? Pour the punch into a sealed container and pop it in the fridge. It’ll stay fresh for up to 24 hours. Just be aware that the flavor softens a bit over time.
Serving Ideas
This punch is a natural fit for sharing, so bring it out for:
– Backyard BBQs
– Holiday parties
– Brunches with friends
– Any casual get-together where you want something easy but impressive
I thought I’d share one of my favorite after-dinner tricks: serve this punch in chilled mason jars with a slice of peach or lemon for a rustic, crowd-pleasing look.
Great Food Pairings
The punch’s sweet-tart flavor and boozy backbone pair well with:
Spicy Appetizers
Think buffalo wings, jalapeño poppers, or spicy shrimp skewers. The punch cools the heat and adds a fruity contrast.
Grilled Meats
Try it with BBQ ribs, grilled chicken, or steak. The smokiness of the meat and the sweetness of the punch are a perfect match.
Fresh Fruit Platters
Watermelon, pineapple, and berries echo the punch’s fruity notes and make a refreshing side.
Mix It Up: Variations
Want to put your own spin on it? Here are some fun ways to change things up:
Tropical Fish House Punch
– Add 2 oz (60 ml) each of pineapple juice and mango nectar to the mix
– Garnish with pineapple chunks or mint leaves
Winter Warmer Version
– Use spiced rum instead of dark rum
– Add a pinch of cinnamon or nutmeg
– Serve warm in mugs for a cozy twist
Sparkling Fish House Punch
– Skip the water and top with sparkling wine or club soda instead
– Serve in flutes for a bubbly, elegant version
Virgin Version (Non-Alcoholic)
– Mix peach nectar, lemonade, and a splash of sparkling water
– Add lemon zest or mint for a grown-up touch
FAQs
Can I make this in advance?
Yes! Mix everything except the ice and water a few hours ahead. Add those just before serving so it stays cold and flavorful.
Can I scale this up for a party?
Absolutely. Just double or triple the ingredients and use a larger bowl or drink dispenser.
How can I make it less strong?
Cut back on the spirits and add more water or juice. It’ll still taste great but be easier to sip.
What if I don’t have a punch bowl?
No problem. Use a large mixing bowl or pitcher. For serving, mason jars or small glasses work well and look charming.
What’s oleo-saccharum, and why does it matter?
It’s just a fancy name for citrus peel mixed with sugar. The sugar draws out the oils from the peel, which adds a bright, fragrant flavor you can’t get from juice alone. It’s worth the extra step!
Final Thoughts
Fish House Punch has been around for nearly 300 years, and with good reason. It’s easy to make, easy to share, and always a hit. Whether you’re hosting a crowd or just mixing a small batch for a few friends, this punch brings a little history and a lot of flavor to the table.
