Trader Vics Fish House Punch Recipes

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FISH HOUSE PUNCH



fish house punch image

this is very potent! if you need to dilute it use cold black tea (traditional) or club soda to give it some sparkle. this is from gourmet

Provided by chia2160

Categories     Punch Beverage

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup sugar
3 1/2 cups water
1 1/2 cups lemon juice
1 (750 ml) bottle jamaican dark rum
12 ounces cognac
2 ounces peach brandy
lemon slice (to garnish)
lime slice (to garnish)

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.

Nutrition Facts : Calories 248.7, Sodium 2.7, Carbohydrate 23.1, Fiber 0.1, Sugar 20.9, Protein 0.1

GOURMET MAGAZINE 1950'S FISH HOUSE PUNCH



Gourmet Magazine 1950's Fish House Punch image

Make and share this Gourmet Magazine 1950's Fish House Punch recipe from Food.com.

Provided by petlover

Categories     Punch Beverage

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 7

3/4 lb sugar
1 quart lemon juice
2 quarts jamaican rum
1 quart cognac
4 ounces peach brandy
1 1/2 quarts water
ice, large block

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.

Nutrition Facts : Calories 715.7, Fat 0.3, SaturatedFat 0.1, Sodium 9.5, Carbohydrate 52.6, Fiber 0.4, Sugar 46.1, Protein 0.5

SCORPION BOWL



Scorpion Bowl image

Because many tiki recipes were kept secret from even the bartenders assembling them, the original scorpion bowl recipe is difficult to pinpoint. This recipe is an updated take on what many consider to be one of the originals: Trader Vic's 1946 recipe. The quality of the ingredients is important, but just as important is the garnish. Put edible flowers, chunks of fruit and reusable straws to work. If fire is in your heart, float a flaming lime shell atop the drink (see Tip), taking care to attempt this only in the early stages of the night and to snuff out any lingering flames before serving.

Provided by Rebekah Peppler

Categories     cocktails

Yield 4 servings

Number Of Ingredients 9

8 ounces dark Jamaican rum
4 ounces fresh lemon juice (from 2 to 3 lemons)
3 ounces fresh orange juice (from 1 large orange)
3 ounces orgeat
2 ounces Cognac
2 ounces high-proof gin
3 cups ice cubes
Any combination of edible flowers, mint sprigs, maraschino cherries, cinnamon sticks, citrus peels, citrus rounds, pineapple wedges and paper umbrellas, for garnish
Flaming lime shell (see Tip), optional

Steps:

  • In a blender, working in batches if necessary, combine the rum, lemon juice, orange juice, orgeat, Cognac and gin. Add the ice, then cover and blend at high speed until the ice is broken into small pieces, 5 to 10 seconds.
  • Pour into a scorpion bowl, tiki bowl or small punch bowl. Garnish as desired. (If using a scorpion bowl with a volcano, this would be the time to light your flaming lime shell, if desired, taking care to keep garnishes out of the flame's reach. Snuff out any lingering flames before Step 3.)
  • Serve immediately, with straws.

FISH HOUSE PUNCH



Fish House Punch image

George Washington was partial to the legendary Fish House Punch, introduced in 1732 at the Schuylkill Fishing Club in Philadelphia. Recipe from Chow. Chill time is cook time.

Provided by Cucina Casalingo

Categories     For Large Groups

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 7

3/4 cup superfine sugar
5 cups water
3 cups dark rum
3 cups fresh lemon juice
3 cups brandy or 3 cups cognac
1 pint peach brandy
2 peaches, peeled and sliced

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.

Nutrition Facts : Calories 217.5, Sodium 2.2, Carbohydrate 11.6, Fiber 0.3, Sugar 9.2, Protein 0.2

TRADER VIC'S FISH HOUSE PUNCH.



Trader Vic's Fish House Punch. image

Posted to De Gustibus from the Trader Vic recipebook for the 4th of July. A Rum Brandy Punch over a 10 pound cake of ice. If nothing else a cool dip in the punch right now would be nice.. [sweat sweat..]

Provided by drhousespcatcher

Categories     Punch Beverage

Time 2h

Yield 20 serving(s)

Number Of Ingredients 6

3/4 lb sugar
1 quart fresh lemon juice
1 quart sparkling water
2 quarts jamaica rum
1 quart brandy
4 ounces peach brandy

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.

Nutrition Facts : Calories 417.9, Fat 0.1, Sodium 2.1, Carbohydrate 20.3, Fiber 0.1, Sugar 18.2, Protein 0.2

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