Fish House Punch co*cktail Recipe | How to Make the perfect Fish House Punch (2024)

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Fish House Punch co*cktail Recipe | How to Make the perfect Fish House Punch (1)

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Fish House Punch Nutrition Facts






Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of co*cktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 7, 2024


  • 1History
  • 2How Fish House Punch Tastes?
  • 3Interesting facts about Fish House Punch
  • 4Ingredients 🍾
  • 5Recipe. How to make Fish House Punch Drink 🍸
  • 6Pro Tips
  • 7Perfect Pairings
  • 8What you could change in Fish House Punch
  • 9Twists
  • 10Additional Information
  • 11Frequently Asked Questions
  • 12More Similar Recipes!


Fish House Punch is a classic co*cktail that dates back to the 18th century. It was first created by the members of the Schuylkill Fishing Company in Philadelphia, which was the first angling club in America. The punch was originally made in large quantities and served at the club's gatherings and celebrations.

  • The Schuylkill Fishing Company was founded in 1732
  • The punch was traditionally served in a large punch bowl
  • Fish House Punch has been enjoyed by many notable figures, including George Washington

How Fish House Punch Tastes?

Fish House Punch is a well-balanced co*cktail with a mix of sweet, sour, and fruity flavors. It has a smooth, velvety texture and a pleasant warmth from the combination of rum, cognac, and peach brandy.

Interesting facts about Fish House Punch

  • Fish House Punch is also known as 'Philadelphia Fish House Punch'
  • The original recipe called for Jamaican rum, which was a popular spirit in colonial America
  • The punch is typically served over a large block of ice to keep it cold and diluted


  • Dark rum: 2 oz(60ml)
  • Cognac: 1 oz(30ml)
  • Peach brandy: 0.5 oz(15ml)
  • Lemon juice: 0.75 oz(23ml)
  • Simple syrup: 0.75 oz(23ml)
  • Cold water: 2 oz(60ml)
  • Angostura bitters: 2 dashes
  • Lemon wheel: 1
  • Peach slice: 1
  • Mint sprig: 1


  • Why: Adds sophistication with its aged profile.
  • Flavor: Nutty and fruity.
  • No Cognac?: Use whiskey for a stronger bite.

Emma Rose

Peach Brandy

  • Why: It's the fruity highlight.
  • Flavor: Sweet peach essence.
  • No Brandy?: Less fruity punch. Maybe add peach liqueur.

Mary Mitkina

Lemon Juice

  • Why: Cuts through the sweetness for balance.
  • Flavor: Tangy freshness.
  • No Lemon?: co*cktail could be cloyingly sweet. Lime juice is a potential sub.

Alex Green

Simple Syrup

  • Why: Sweetness to smooth edges.
  • Flavor: Pure sugar mellowing.
  • No Syrup?: The drink might be too tart.

Emma Rose

Cold Water

  • Why: Dilutes and integrates flavors.
  • Flavor: It's water! But key to drinkability.
  • No Water?: Overly strong and intense flavors.

Mary Mitkina

Angostura Bitters

  • Why: Adds a layer of complex spiciness.
  • Flavor: Herbal and botanical.
  • No Bitters?: The drink may taste too one-dimensional.

Alex Green

Lemon Wheel

  • Why: Aesthetic appeal and a hint of citrus aroma.
  • No Lemon Wheel?: Missed opportunity for nose appeal.

Emma Rose

Peach Slice

  • Why: Reinforces the peach brandy flavor.
  • No Peach Slice?: Less fruity charm.

Mary Mitkina

Mint Sprig

  • Why: Aromatic garnish that adds a fresh finish.
  • No Mint?: co*cktail may lack its final refreshing touch.

Alex Green

Recipe. How to make Fish House Punch Drink

  1. In a mixing glass, combine dark rum, cognac, peach brandy, lemon juice, simple syrup, and cold water
  2. Add a couple of dashes of Angostura bitters
  3. Fill the mixing glass with ice and stir until well-chilled
  4. Strain the co*cktail into a glass filled with fresh ice
  5. Garnish with a lemon wheel, peach slice, and mint sprig

Pro Tips

Always use *fresh lemon juice for the best flavor.Chill your glass before serving for a *cooler co*cktail.Use a *large ice cube instead of several small ones to avoid over dilution.

Perfect Pairings


  • Charcuterie boards: The richness of cured meats can complement the dark rum's sweetness.
  • Oysters: Their briny nature balances the punch's sweetness.

Main Courses

  • Grilled white fish: Its lightness won't overpower the co*cktail's flavors.
  • Spicy Caribbean dishes: Spicy heat works well with the sweet, fruity notes of the punch.


  • Peach cobbler: Echoes the peach brandy's fruity notes.
  • Lemon tart: Matches the lemon juice's tartness in the co*cktail.

Non-Alcoholic Pairings

  • Sparkling water with a splash of peach juice: To mimic the co*cktail's refreshing qualities.

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What you could change in Fish House Punch

*You can substitute dark rum with light rum if you prefer a lighter flavor.*If you don't have peach brandy, you can use apricot brandy or schnapps.*Replace simple syrup with honey syrup for a different sweetness profile.

Explore all drinks starting with F here

And of course - twists🍹

Bourbon Peach Punch

  • Replace dark rum with bourbon.
  • It will have a stronger kick and an oak-infused flavor.

Tropical Fish House Punch

  • Add 1 oz of pineapple juice.
  • It creates a more tropical, sweeter punch.
  • Garnish with a pineapple wedge for added island flair.

Non-Alcoholic Fish House Fizz

  • Swap spirits for peach iced tea and a splash of lemon soda.
  • Provides a mocktail version that's refreshing and true to the original's fruitiness.

In case you forgot basics how to make Fish House Punch

The basic composition of simple syrup is relatively straightforward – a 1:1 ratio of sugar and water. This mixture is heated until the sugar dissolves, resulting in a clear, sweet syrup.

Learn everything about simple syrup

Place your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the co*cktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.

Learn everything on how to strain

Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.

Learn everything on how to stir

Garnishing a bar drink depends on the type of garnish and the co*cktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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Frequently Asked Questions on Fish House Punch

What is the best time to serve the Fish House Punch co*cktail?

Fish House Punch is traditionally a festive co*cktail, so it works well for holiday parties or other large gatherings. It's also great for summer get togethers as it's a refreshing and fruity co*cktail.

What type of glass should I serve the Fish House Punch in?

A vintage punch bowl is traditional, but other than that you can serve the Fish House Punch in a large wine glass or a punch cup.

Can I prepare Fish House Punch ahead of time?

Absolutely! In fact, it's best when prepared in advance and chilled for a few hours before serving. Just remember to add the garnishes right before serving.

Is there a non-alcoholic version of the Fish House Punch?

Yes, you can replace the alcohol with grape juice, peach nectar, and a bit of ginger ale for a non-alcoholic version.

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Fish House Punch co*cktail Recipe | How to Make the perfect Fish House Punch (2024)


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