Recipe courtesy of Katie Lee Biegel

Fish House Punch

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  • Level: Easy
  • Total: 15 min (plus chilling time)
  • Active: 15 min
  • Yield: 8 to 10 servings
Fish House Punch hails from the Philadelphia area when, in the early 1700’s, a fishing club concocted this drink, or so the story goes. We first had Fish House Punch in Charleston, SC when we were just dating, and Ryan figured out how to recreate it after a few tries. This is a cocktail that he likes to make when we have a group of friends over for dinner. It is strong, so be careful! We like to serve it in teacups.



  1. Make the simple syrup. In a small saucepan over medium-high heat, combine the sugar and water until dissolved. Let cool completely.
  2. Make the punch. In a punch bowl or pitcher, combine the tea, simple syrup, lemon juice, lime juice, rum, Cognac, brandy and lemon and lime slices. Refrigerate 6 hours to overnight. (The longer it sits, the mellower the drink gets.)
  3. Serve chilled over ice in a teacup.