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.
Enlarge Image Credit: Maxime IattoniMAKES 3 QUARTS (ENOUGH FOR ABOUT 12 COCKTAILS)
INGREDIENTS3 cups dark rum, preferably Jamaican
1½ cups cognac
1½ cups simple syrup
1½ cups fresh lemon juice
¾ cup peach schnapps
1 lemon, thinly sliced crosswise, to garnish
INSTRUCTIONSCombine 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.
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