Gourmet Magazine 1950's Fish House Punch |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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looks amazing-here for safe keeping Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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