Here’s our party mood bath, a bowl of good cheer based on the original 1790 “Fish House Punch” recipe regularly served in Philadelphia and, who knows, a possible explanation for the brilliance of the U.S. Constitution.
Careful, this Joyful Party Punch, created by our cocktail contributor Anthony DeSerio, goes down easily. We suggest this one’s for folks in the neighborhood walking over to your place. — FM
Ingredients
- 1 cup sugar
- 1/2 cup brown sugar
- 2 quarts water
- 1/2 quart lemon juice
- 1/2 quart cranberry juice
- 2 quarts rum (Barbados rum was the drink of the time therefore Mount Gay or Real McCoy 5yr would be most accurate)
- 1 quart cognac (or Brandy) Pierre Ferrand has wonderful nutty notes for this season
- 4 ounces brandy peach brandy(You can use Peachtree if you must. I recommend St George Peach Brandy)
Servings:
Instructions
- In a large bowl, first dissolve the sugar in enough of the water to do the trick once dissolved add the rest: lemon juice, cranberry juice, Rum and Brandies followed by the rest of the water. Next it needs to chill so add the biggest block of ice you can find. I fill a mixing bowl with water and freeze overnight, then pop out the large dome of ice for this. Let stand in a cool place for an hour or so and enjoy!
