Philadelphia Fish House Punch Recipe
The Philadelphia Fish House Punch is a vintage punch recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bar glass, 1 tablespoonful of sugar, ½ pony glass of Peach Brandy, ½ pony glass Cognac Brandy, ½ pony glass Jamaica Rum, ½ wine glass of water, half of a small lemon, fill with cracked ice and shake well.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) sugar
- ½ oz (15 ml) peach brandy
- ½ oz (15 ml) Cognac brandy
- ½ oz (15 ml) Jamaica rum
- 1 oz (30 ml) water
- Juice of ½ small lemon
- Cracked ice
Instructions
Fill a shaker with cracked ice, add all ingredients, and shake well. Strain into a glass and serve.
