Rum-based punch that’s refreshingly sweet and fruity, chilled and served in a punch bowl with a beautiful decorative ice ring
Family Gatherings & Memories
Since I was a little girl, my Titi (means “Auntie” in Spanish) served this punch in a big beautiful crystal punch bowl when we had family gatherings and parties. She would tell us this makes people feel warm and fuzzy, or loosy-goosy.
But beware, you’ll get a little too buzzed! Titi always said you have to water it down because it’s very strong. In her version, she most definitely used a 151 proof rum.
I experienced this rum-induced fuzziness first hand at my gothic bridal shower back in 2021. I’m pretty sure I was drunk by the time we opened the first gift. My mom was shortly passed out in a chair.
I’m telling you it’s strong…
Historic Background
This mysterious punch was always a fan favorite. With good reason!! This is no ordinary jungle juice. It’s an old world punch with a history. This is sophistication with an ode to our rebellious colonial founding fathers here in the United States. This Fish House Punch dates back to at least 1732 at the Schuylkill (pronounced Skoo-kul) Fishing Company of Pennsylvania. They had a pre-Revolution social club referred to as the Fish House and this was the beverage of choice. George Washington recanted in his diary that he overindulged (13 toasts of this punch, one for each state) and couldn’t write for 3 days. Probably a massive hangover!
If you’re feeling a bit of a rebel or traitor, this punch can definitely be a perfect 4th of July party drink. Skip the ice ring and used cubed ice. Place in a party beverage dispenser and dump in your peaches and cherries.
Some variations of this recipe include cold black tea to water it down and lemon slices. This recipe below is my Titi Jennie’s version.
Ingredients
Superfine Sugar: Adds sweetness to the punch to help reduce the bitterness of the alcohol. This can be omitted entirely if you do not want it overly sweet. If you can’t find superfine sugar or you want to sweeten it another way, you may use the peach syrup from the canned peach halves and/or the syrup from the maraschino cherries jar. You can also use simple syrup as a substitute.
Apricot Nectar Juice: I like to use Jumex or Goya brand for this. You’ll find it in the international isle at large grocery store or a Spanish bodega. I usually grab some extra if I want to water down the punch or make a larger batch.
Bitter Lemon Soda: Carbonated soft drink consisting of quinine tonic water, and lemon peel. Schweppes, Polar, or Fever-Tree makes it. If you can’t find it in the soda isle, you can switch to carbonated or sparkling lemon water. Always buy extra to top off the punch or make a secondary batch.
Dark Rum: I like to use Goshling’s, Captain Morgan, or Sailor Jerry. You can use a 151 proof rum, however you will need to water that bad boy down.
Light Rum: Captain Morgan, Malibu Coconut Rum (has added sweetness). Yes you can use Bacardi for light or dark rum options.. I personally have an intolerance and massive headache after ingesting any amount of Bacardi products.
Brandy: The Christian Brothers or Paul Masson are serviceable. If you cannot find peach brandy or apricot brandy, you may use more regular Brandy. Cognac is also an alternative, however it’s usually more expensive and not a good price point for this punch. Deluze is a very good and inexpensive Cognac.
Peach & Apricot Brandy: Flavored Brandy with some added sweetness. I find these are harder to find in some liquor stores. Anything you can find will be serviceable. I generally stay clear of plastic jugs but will use it if I’m in a pinch. Peach liqueur could potentially work but you’ll need to taper down how much added sugar you put into the punch.
Maraschino Cherries: Everybody loves these and remembers their first Shirley Temple! A fun pop of color and sweetness. The syrup can be added to the peach ring or punch component for extra sweetness.
Peach Halves: Juicy tender fruit to add a pop of color and flavor in the peach ring. As the peach ring melts, the fruit becomes a tasty treat to nibble on. Bonus points for absorbing booze!
Titi’s Infamous Holiday Party Fish House Punch
Equipment
- Large punch bowl
- Serving Spoon
- Large Bowl or Pitcher
Ingredients
- 1 1/2 cups Superfine Sugar (optional)
- 2 large cans Apricot Nectar Juice
- 2 bottles Bitter Lemon Soda Chilled
- ⅕ bottle Fifth Dark Rum
- ⅕ bottle Fifth Light Rum
- ⅕ bottle Fifth Brandy
- 1 1/2 cups Peach Brandy
- 1 1/2 cups Apricot Brandy
- 1 jar Maraschino Cherries
- 1 can Peach Halves Drained (optional: use peach syrup in lieu of superfine sugar)
Instructions
24 Hour Make Ahead Peach Ice Ring
- To make the ice mold, arrange the peach halves in bottom of a bundt pan (or ring mold) and garnish with maraschino cherries. Cover fruit with enough water to barley cover them. Freeze until solid in place.
- Remove pan from freezer. Top with additional water and freeze until solid, 24 hours. You may want to consider making a secondary ice ring if you have a long party, otherwise ice cubes work in a pinch.
Punch
- In a large bowl or pitcher, mix superfine sugar (optional, or use peach syrup) and apricot nectar juice.
- Add in the remaining ingredients and let stand at room temperature 3 hours. Superfine sugar should be well dissolved. If you are not using superfine sugar, skip to next step.
- Chill apricot nectar-alcohol mix in refrigerator.
Assembly
- Remove peach ring pan from freezer. Under a running tap of warm-hot water, wet the frozen exterior of the bunt pan to loosen the rice ring. Place ice ring inside the punch bowl.
- Add half the chilled nectar-alcohol mixture and top with bitter lemon soda. Stir.
- Refill as necessary and top off with another ice ring or ice cubes.
Notes
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
