The original Fish House punch was made in the mid-18th Century at a fishing and
social club called "State in Schuylkill" in Pennsylvania. The recipe called for 100-
proof Jamaica rmn, but as this results in a very heavy, somewhat smoky taste, contemporary
American palates might prefer a lighter, 8O-proof rum. Despite popular
misconceptions, a true punch is made with plain water-fresh spring water if feasible
instead of any carbonated beverage.
1. Place the sugar and lemon juice in the punch bowl and stir with a muddler or bar spoon to dissolve the sugar thoroughly.
2. Add the rum, water, peach brandy and cognac, stir to combine the ingredients,and allow the punch to "ripen" at room temperature for at least 2 hours, stirringoccasionally.
3. Put the solid block of ice in the bowl and garnish, if you like, with sliced peaches.
