Fish House Punch

This powerful punch has been a favorite since its invention in Schuylkill, Pennsylvania, in 1732.

Alcoholic Fish House Punch:

2 tbsp. basic Simple Syrup (see Note) 

2 tbsp. fresh lime juice (or 3 tbsp. fresh lemon juice)

1 - 26 oz. (750 mL) bottle cognac

1 - 40 oz. (1.14 L) bottle light rum

1 c. peach or apricot brandy

3 - 26 oz. bottles (750 mL) sparkling white or rosé wine 

Ice cubes

Combine and stir all ingredients in large punch bowl. Makes 40 punch-cup size servings. 

Note: To make basic Simple Syrup, boil equal parts of sugar and water together 5 min. before chilling for future use.

Note: This punch packs a wallop! Because of that, your guests may consume less than the standard guide of three punch-cup servings per-person.