Fish House Punch
Sweet, sour, and saucy, this classic tea punch packs some serious heat! Warning, this is one dangerously delicious beverage.
Yield: 24 punch cups
Cost: $50
Equipment
- 1 Small Saucepan
- 1 Large punch bowl
- 1 Strainer
Materials
- 1.5 cups superfine sugar
- 1.5 quarts cold water
- 1 quart lemon juice fresh squeezed
- 2 quarts dark rum
- 1 quart cognac or brandy
- 6-8 ounces peach brandy
- 4 tbls wulong tea leaves
Instructions
Brew Tea
- Bring 1 quart of water to around 185 degrees and steep tea leaves for 5 minutes.
- Strain and discard leaves. Set tea aside.
Make The Punch
- In a large bowl, dissolve the sugar in two cups of tea, and then incorporate the lemon juice.
- Add the spirits and the remaining water and tea to taste.
- Place a block of ice into your bowl and let stand in a cool place for the flavors to develop for an hour or so before serving.
Notes
The ready availability of ice is a modern luxury. Since our forefathers were typically drinking at room temperature, they would balance it with more water and tea than you might, as they did not have to account for dilution from the ice.