Fish House Punch

  • Serves

    makes 3 QUARTS OR 12 COCKTAILS


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.


  • 3 cups dark rum, preferably Jamaican
  • 1 12 cups cognac
  • 1 12 cups simple syrup
  • 1 12 cups fresh lemon juice
  • 34 cup peach schnapps
  • 1 lemon, thinly sliced crosswise, to garnish


instruction 0

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.

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