Game Day Fish House Punch Food

GAME DAY FISH HOUSE PUNCH

Steps:

• In a large saucepan bring 1 3/4 cups water and sugar to a boil over medium-high heat; cook, stirring, until sugar is dissolved. Remove from heat and let cool to room temperature.
• Transfer sugar mixture to a large container. Add 8 1/2 cups water, lemon juice, rum, Cognac, whiskey, peach brandy, apple juice, and bitters; stir to combine. Add a large block of ice. Let stand in a cool place for 1 hour before serving.
• Serve punch in rocks glasses over ice; garnish with a lemon slice if desired.

TRADER VIC'S FISH HOUSE PUNCH.

Steps:

• Dissolve the sugar in a little water.
• Add the remaining ingredients to a large punch bowl.
• Add a 10 pound cake of ice. I told you a LARGE punch bowl right?.
• Let stand 2 hours before serving.
• Stir occasionally.
• Keep the brother in law away from it before serving and don't send him to stir it.
• Serves 20 to 25.
• And stay away from Fireworks afterward.

FISH HOUSE PUNCH

Steps:

• Pour the sugar, water, rum, lemon juice, brandy, and peach brandy into a large bowl over a large disk of ice.
• Stir until blended, and refrigerate for 1 hour.
• Add the peach slices to float, and serve in chilled glasses.

FISH HOUSE PUNCH

Steps:

• Combine the sugar, lemon juice, orange juice and 4 cups chilled water together in a large punch bowl, and stir to dissolve the sugar. Pour in the rums, ginger ale, and peach slices. Add some ice to chill.

PHILADELPHIA KENTUCKY-STYLE FISH HOUSE PUNCH

Steps:

• Combine the peach liquor, lemon juice and half the bourbon in a large pitcher. Taste. Does it need more bourbon? Add the rest. Top with club soda. Start drinking.

FISH HOUSE PUNCH

Steps:

• mix sugar and water together until sugar dissolves.
• add remaining ingredients in a large bowl or pot.
• serve in pitchers with ice and lemon/lime slices.

FISH HOUSE PUNCH WITH LIME

Steps:

• Pour the lemon and lime juices into a large punch bowl. Add the brown sugar and gently stir until dissolved. Slowly add the rums and the brandy, stirring constantly. Slip in a large block of ice and chill for at least an hour, stirring occasionally. Add ice if necessary.

FISH HOUSE PUNCH II

Steps:

• In a large bowl, stir sugar into lemon juice until dissolved. Stir in rum, water, cognac and peach brandy. Let stand at room temperature for 2 hours. Transfer to a punch bowl and add a block of ice or ice cubes. Stir the punch until cold and garnish it with peach slices.

GOURMET MAGAZINE 1950'S FISH HOUSE PUNCH

Steps:

• Dissolve 3/4 pound of sugar with just enough water for the purpose, add 1 quart lemon juice, and let these steep together for about 1 hour.
• In a separate container, preferably a large jug, blend 2 quarts Jamaica rum, 1 quart cognac, and 4 ounces peach brandy, diluted with about 1 1/2 quarts water. Cover the jug tightly to prevent evaporation and let the liquors steep.
• Merge these two mixtures in a punch bowl containing a large block of ice. With an occasional gentle stir, let them brew for 2 hours. Taste for strength; if insufficiently diluted, add water. On a warm day, the melting ice will need little assistance if any. In wintry weather, it might need a quart.

FISH HOUSE PUNCH

Steps:

• Place the lemon juice and sugar in a punch bowl and stir until sugar is dissolved. Add a large block of ice, brandy, peach brandy, rum, club soda, tea (if you wish) and stir well. Decorate with fruits in season. Serve in 4-ounce punch glasses.

FISH HOUSE PUNCH

Steps:

• Dissolve the sugar in the water in a punch bowl. Add the lemon juice, then the other ingredients. Add a four-pound block of ice to the bowl and let it melt for two hours. This makes up to two gallons if you can wait until all the ice has melted.