Fish House Brandy
Cognac, dark rum, peach brandy, lemon, sugar and water, batched in a bowl over a block of ice. Fish House Punch — Philadelphia's 1732 club punch, the oldest American cocktail still made, and the strongest thing at the party.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Dissolve the sugar in the lemon juice (or use the rich syrup) in a punch bowl, and add the water.
Add the cognac, rum and peach brandy and stir; refrigerate for at least an hour.
Just before serving, add a large block of ice to the bowl and float the lemon wheels.
Ladle into punch cups over the block and grate nutmeg on each.
A thoughtful finish
- A single large block of ice melts slowly; cubes turn it to water in an hour.
- Make it the day before; it mellows.
- Cold black tea in place of the water is the old club trick for a little tannin.
Common mistakes
- Cubed ice.
- Peach schnapps, which makes it a sweet mess.
- Serving it too strong; the water is part of the recipe.
A few good questions.
What does Fish House Punch taste like?
Cognac and rum with lemon, a little peach and nutmeg — strong, bright and deceptively smooth.
How old is it?
The club dates to 1732 and the punch to the eighteenth century; it is the oldest American cocktail still made.
How strong is it?
Around 19% in the bowl before the ice, and about 15% once the block has melted into it — a bowl of this is a serious thing.
How many does it serve?
This batch makes about twelve punch cups; double it for a party.
Variations
- Planter's Punch — Rum, lime, sugar and bitters.
- Sangria — Red wine, brandy, fruit and sugar.
- Georgia Julep — Cognac, peach brandy and mint.
- Rum Punch — Rum, lime, sugar and water.
Where it comes from
1732 · Philadelphia · State in Schuylkill fishing club
The State in Schuylkill, a gentlemen’s fishing and eating club founded on the Schuylkill River in 1732 and still in existence, has served its punch since the eighteenth century: rum, cognac and peach brandy with lemon, sugar and water, in a bowl over ice. George Washington is said to have drunk it; the recipe was printed in the 1860s and has been in every serious punch book since, and David Wondrich called it the greatest of American punches. The peach brandy was the dry Georgia spirit, and the club’s own recipe is dangerously strong — a pint of peach brandy and a quart of cognac to a pint of rum. It is made in advance, served from a bowl over a large block of ice, and it improves as the ice melts.
Sources
- David Wondrich, Punch, 2010 (book)
- Jerry Thomas, How to Mix Drinks, 1862 (book)
- Difford's Guide, Fish House Punch, 2010 (reference)
Strength. About 1.53 US standard drinks at an estimated 15.5% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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