Jersey City Fish House Punch Recipes

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JERSEY CITY FISH HOUSE PUNCH



Jersey City Fish House Punch image

This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Laird’s AppleJack and got something fantastic as a result. We use all seasonal fruits for this-a beautiful feature that also makes it extra tasty.

Provided by Jason Kosmas

Yield Makes 5 3/4 quarts

Number Of Ingredients 10

Decorative ice block
6 Fuji apples, diced
6 large Bartlett pears, diced
6 lemons, cut into half-wheels
6 limes, cut into half-wheels
3 cups Smith & Cross Traditional Jamaica rum
1 quart Laird's AppleJack
1 quart freshly squeezed lemon juice
2 quarts water
3/4 cup Massenez crème de pâche or peach liqueur

Steps:

  • Prepare the decorative ice block, allowing a few hours for freezing.
  • Combine the fruits in a large punch bowl and add the rum, AppleJack, juice, water, and liqueur. Refrigerate for at least 4 to 5 hours. Just before serving, add the decorative ice block.

FISH HOUSE PUNCH WITH LIME



Fish House Punch With Lime image

Provided by Eric Asimov

Categories     quick

Yield 15 to 20 servings

Number Of Ingredients 6

4 cups lime juice about 32 limes, chilled
2 cups lemon juice about 12 lemons, chilled
1 cup dark brown sugar
1 cup dark rum, chilled
2 cups light rum, chilled
1 cup brandy, chilled

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.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 9 grams

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