Philadelphia Fish-House Punch
Source:
The Bartender's Guide: How To Mix Drinks
page:
29
(From a recipe in the possession of Charles G. Leland, Esq.)
1/2
pint
lemon
juiced
3/4
pound
white sugar
Ingredient: white sugar
What it is: AdditiveClass of edible crystalline substances, mainly sucrose for table sugar. Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1/4
pint
peach brandy
Ingredient: peach brandy
What it is: BrandyFruit brandy made from peaches. Fruit brandy usually contains 40% to 45% ABV. It is usually colorless and is customarily drunk chilled or over ice.
1/2
pint
Cognac
Ingredient: Cognac
What it is: BrandyVariety of grape brandy, produced in the wine-growing region surrounding the town of Cognac.
1/4
pint
Jamaica rum
Ingredient: Jamaica rum
What it is: RumGeneric term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.
2 1/2
pint
water
cold
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
The above is generally sufficient for one person. [With real peach brandy no longer availabe, modify the recipe to include 1 oz of modern, sweet peach brandy, 9 oz of brandy and 6 oz of rum. Reduce sugar to approx 1/4 pound.]
