Fish House Punch Submitted By: Susan Macaluso Prep. Time: 2:05 Yield: 26 cups = 6.5 quarts 1 qt.

bottled lemon juice 1 1/2 cups powdered sugar 2 qts. 100 proof Jamaican rum 2 qts. cold water 1 qt. cognac 4 oz. peach brandy 1 block of ice 1 cup sliced, peeled peaches Buy Robbie's Cookbook! -In a 2 gallon punch bowl, dissolve sugar in lemon juice; stir in rum, water, cognac, and brandy; allow to rest for 2 hours, stirring occasionally. -Place ice block in center if punch bowl; garnish with peach slices, and serve. Notes: This punch recipe originated at a fishing and social club in the mid 1700's in Pennsylvania. I have served this at a party twice, years apart, and both times with overwhelming success. Who knew such a small glass could pack such a big "punch"?

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