that's a big ice cube
Fish House Punch
An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men's club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.
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Credit: Maxime Iattoni
INGREDIENTS
3 cups dark rum, preferably Jamaican1½ cups cognac
1½ cups simple syrup
1½ cups fresh lemon juice
¾ cup peach schnapps
1 lemon, thinly sliced crosswise, to garnish
INSTRUCTIONS
Combine rum, cognac, syrup, juice, schnapps, and 3 cups chilled water in a large punch bowl; place a large block of ice or ice ring mold in the punch to chill. Float lemon slices over top of punch and serve.See all 150 classic recipes featured in our 150th issue »
