I’m certainly no Cocktail Historian, but after spending quite a bit of time reading David Wondrich’s book, “Punch: The Delights (and Dangers) of the Flowing Bowl”, I feel like I could almost pretend to be!

The Fish House Punch

Last week live in our Facebook Group, we made one of the most famous Pre-Prohibition punches: The Fish House Punch. Supposedly the drink of choice of a band of rowdy pre-revolutionary colonial Americans who called themselves, “The State in Schuylkill”, the punch dates back to 1732 and was “known to be fond of a drink or two”. (Source)

History or not, this is still a great cocktail and one worth enjoying! We’ve prepared it cold, but I’ve heard it’s also delicious prepared warm and mulled for the wintertime.

A Perfect Example of Oleo Saccharum

This is a great drink to highlight the use of Oleo Saccharum in punches. While it sounds fancy and took me ages to spell correctly “Oh-lee-oh Sack-a-rum” is basically just sugar infused with the oil from lemon peels. This is a sneaky way to get the oil out of the lemon peels (where most of the aromatics come from) and into your drink.

Easy “Serve Yourself” Drinking

This is another “high octane” punch that’s a great drink for cocktail parties this holiday season. Again, it’s more alcoholic than most people are used to nowadays, so you may want to warn your guests!

Japanese Jigger, Copper Finish

More measurement lines, and a beautiful copper finish! Measure in style with measurement lines all the way down to 1/4oz. This two sided Japanese Jigger will look lovely next to your next cocktail.

Fish House Punch

Fish House Punch

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Servings: 8 Cocktails


  • 1/2 cup sugar Ideally Demerara
  • 4 ea Lemons, peeled
  • 2 cups warm water
  • 1/2 cup Lemon Juice
  • 2 Cups Jamaican Rum
  • 1 Cup Cognac
  • 1/4 Cup Peach Brandy


  • In a large bowl, add sugar and lemon peels, and rub together to release the citrus oils into the sugar. (This is called oleo-saccharum.)
  • Allow oleo-saccharum to infuse for at least 30 minutes.
  • Dissolve sugar with warm water.
  • Add rum, cognac, lemon juice and peach brandy and stir to mix.
  • Add a block of ice to chill, and continue to add smaller pieces of ice for desired dilution.
  • Garnish with lemon wheels and freshly grated nutmeg.