Philadelphia Fish House Punch

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Bobby Flay Steak • Atlantic CityCocktail historians Paul Harrington and Laura Moorhead trace this cocktail back to 1732, when Philadelphia's Schuylkill Fishing Club began every meeting with a bowl of this potent punch.Plus: Ultimate Cocktail Guide

By
Food & Wine Editors
Food & Wine Editors
This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link.
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Updated on June 27, 2023
Yield:
1 drink
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Ingredients

  • Ice

  • 3/4 ounce dark rum

  • 3/4 ounce Cognac

  • 3/4 ounce peach brandy

  • 1/2 ounce Simple Syrup

  • 1/4 ounce fresh lime juice

  • 1/2 ounce fresh lemon juice

  • 1 lime slice

  • 1 maraschino cherry

Directions

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime slice and cherry. Shake well; strain into an ice-filled rocks glass. Garnish with the lime slice and cherry.

Philadelphia Fish House Punch
© Tina Rupp
Originally appeared: June 2007

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